Oysters are one of the most celebrated seafood around the world. It is naturally packed with so much flavor and enjoyed a lot as an appetizer and even for a fancy main course. We love it because you literally do not need to go through long preparation if you like to eat them raw. But you can also cook them at that same time.
Today we are doing it both, and here is how you can enjoy this sophisticated delight from the ocean too. This is our take on Oysters two ways with the basic information you need to know that will make your dinner party or date unforgettable and full of flavors. So why wait? Let us make them know!
WHAT TO LOOK FOR WHILE BUYING THE OYSTERS
The best place to buy the oysters is from the local seafood vendor that comes in the market early morning with the freshest seafood. But here are a few pointers you need to know still.
The oysters are always sold alive. As soon as they are shut closed, it means they are alive and fresh. If you see any gaping in the oysters, avoid buying them. If the oysters are alive and never opened, you will notice how heavy they are when you hold them in hand, and they will always smell like the fresh ocean and sea breeze. If you smell them a bit fishy, do not buy them.
HOW TO STORE THE OYSTERS
You can store the oyster in the fridge for a week maximum, but there is a proper way of doing it as vendors do. Fill a bowl with oysters and cover them with a damp kitchen towel. Now refrigerate them.
Do remember once you have shucked them, you can not store them, so consume them within an hour of shucking. One more important thing is to smell them after shucking. If they still smell like the ocean, then you are good to go. Otherwise, if they smell fishy, toss them out.
HOW TO SHUCK THE OYSTERS
Opening or shucking the oysters is a difficult part if you are doing it for the first time. It just needs a little patience, right shucking tools, and attention. Let us start with the tools you need; well, a sharp shucking knife is just perfect for shucking the oysters. If you do not have one, then use a sharp and pointed pairing knife and thin-mouthed screwdrivers or ice pick on hand.
Next, you need a clean kitchen towel, a thick one. Fold the towel into a square that is enough to cover the oyster and easy to grip the oyster in hand too. The towel will work as a support and mitt for holding the oyster steady in the hands or on a flat surface. Otherwise, you might end up with a shucking accident, so please be careful.
Now that you have everything ready, out the oysters from the fridge. Hold the oyster firmly on the flat surface with the towel. Look for the part that is cupped side since the side will be a nightmare to open. Now insert the tip of the knife inside and gently run it through to open. This will cut the muscles and start making a gap.
Carefully twist the knife to make the gap bigger and use a screwdriver to open the rest of the oyster to the hinge side. Keep the hinges intact for presentation. You have successfully shucked an oyster and can the flesh and its juices. It is ready to be eaten but within an hour of shucking, so be quick to shuck the rest and serve, or you can shuck will your family and guest consume them fresh.
Oysters 2 Ways: The recipe
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: 5 - 6
Salt, for serving
Traeger Hot Sauce, for serving
1. Start with shucking the fresh oyster with the pairing or shucking knife.
2. Once the oyster has opened with the meat in the middle and juices around it, carefully run your sharp paring knife under the meat to separate it from muscles. Try not to cut the meat.
3. Now it is time to serve them by putting a heavy layer of crushed ice on a tray along with salt.
4. Place the oysters over it and serve with lemon wedges on the side.
5. Again, serve within an hour of shucking.
Cooked Oysters with Rockefeller Sauce
2 cloves garlic, minced
2 cups spinach, chopped
½ tbsp White Truffle Oil
½ cup Italian breadcrumbs
Salt and pepper to taste
1. Start with heating a skillet on low heat.
2. Add butter and garlic to the skillet and cook for 2 minutes on low to garlic infuse with the butter.
3. Take half of the garlic butter out in a separate bowl and set it aside.
4. To the half of the garlic butter in the skillet, add the shallots and crank the heat to medium.
5. Fry the shallot off for a minute.
6. Add spinach to the skillet and let it cook until it shrinks in size; this will take around 3 to 4 minutes.
7. Season with salt and pepper to taste.
8. Deglaze the skillet with a splash of Pernod and Traeger Hot Sauce.
9. Let the spinach mixture cool at room temperature.
10. Meanwhile, let us prepare the breadcrumbs by mixing the reserved garlic butter with breadcrumbs, Romano Pecorino, White Truffle Oil, chervil or parsley, and salt and pepper to taste.
11. Preheat the oven at 450-degree F.
12. Prepare a baking ray by making a mountain of salt and setting it aside.
13. Now shuck the oysters and spread the meat from the shell.
14. Cover the oyster meat in the shell with a heaping spoon of spinach mixture followed by the prepared breadcrumbs.
15. Now place the prepared oysters over the salt in the baking tray to steady them for baking.
16. Carefully place the oyster in the oven and bake them for 10 to 12 minutes or until golden.
17. Serve with a lemon wedge and hot sauce for extra zing.