How to buy, store oysters
When buying the oysters, opt for those with tightly closed shells. In the store, if you're able to hold the oysters, they should feel heavy for their size, a sign the meat is plump and surrounded with flavourful juice.
It's best to use oysters soon after purchase, but if needed, you could store them a day or two. To do so, place them in a shallow container, cover with a damp cloth and refrigerate until needed. Do not store oysters submerged in tap water.
How to shuck an oyster
鈥� Get out your thin-bladed, narrow-tipped oyster knife (see photo below)
鈥� Scrub oyster well in cold water
鈥� Place oyster, cupped-side down, with the narrow end facing you, on a slightly damp kitchen towel.
鈥� With your non-shucking hand, protected with another kitchen towel or rubber glove, hold it in place.
鈥� Insert the point of your oyster knife into the hinge of the shells, gently working the knife into the oyster about 1/4 to 1/2 inch.
鈥� Twist the knife to pry the shell open.
鈥� Slide the knife across the top shell of the oyster and remove and discard it.
鈥� Slide the knife under the oyster to detach it from the bottom shell.
鈥� Remove any shell fragments and the oyster is ready to use.
Baked Oysters with Sparkling Wine and Saffron Cream Sauce
Serve these oysters with sliced baguette and glasses of the sparkling wine you used for making the recipe.
Preparation time: 25 to 30 minutes (depending on your shucking skills)
Cooking time: About 20 minutes
Makes: 4 3-oyster appetizer servings or 2 main-course servings of six oysters each.
1/3 cup sparkling wine
1 garlic clove, minced
1/4 tsp saffron threads, crumbled
1/2 tsp dried tarragon
1/2 cup whipping cream
Salt and white pepper to taste
12 small to medium oysters, shucked and left on the half shell
1/4 cup freshly grated Parmesan cheese
1 Tbsp chopped fresh parsley
Preheat the oven to 450 F. Place the wine, garlic, saffron and tarragon in a small pot and simmer and reduce by half. Add the cream and simmer until it lightly thickens. Season with salt and pepper, and then remove from the heat. Place the oysters in a baking pan. (If desired, to help the oysters sit level, nestle shells in a bed of coarse salt.) Top the oysters with the cream sauce. Divide and sprinkle on parmesan cheese. Bake for 10 minutes, or until oysters are hot. Sprinkle with a parsley and serve.
Note: Some grocery and seafood stores selling fresh oysters stock a limited supply. If you're keen on trying today's recipes, call ahead and see what the supply is like. They may need to order some in for you.
Baked Oysters with Dark Beer, Bacon and Old Cheddar
Beer and oysters tastily combine in this recipe accented with smoky bacon and tangy cheese.
Preparation time: 25 to 30 minutes (depending on your shucking skills)
Cooking time: About 18 minutes
Makes: 4 appetizer servings of 3 oysters each or 2 main-course servings of 6 oysters each.
3 strips bacon, cut into a small dice
1 garlic clove, minced
2/3 cup stout or dark lager
1 tsp hot pepper sauce, such as Tabasco
1 tsp Worcestershire sauce
12 small to medium oysters, shucked and left on the half shell
1 cup grated old cheddar cheese
1 Tbsp chopped fresh parsley
Place bacon in a skillet and fry until crispy; drain excess fat. Add garlic and cook 1 minute more. Add the beer, hot sauce and Worcestershire sauce; simmer and reduce mixture by half. Remove from the heat.
Preheat oven to 450 F. Place oysters in a baking pan. (If desired, to help the oysters sit level, you could nestle them in a bed of coarse salt.)
Top the oysters with the bacon/beer mixture, then sprinkle oysters with the cheese. Bake for 10 minutes, or until oysters are hot. Sprinkle with a parsley and serve.
Cajun-style Baked Oysters
Sausage, hot pepper sauce and a mix of vegetables give these baked oysters a pleasing, Cajun-style taste.
Preparation time: 25 to 30 minutes (depending on your shucking skills)
Cooking time: About 15 minutes
Makes: 4 appetizer servings of three oysters each, or 2 6-oyster main-course servings
1 medium to large, fresh andouille or chorizo sausage (about 125 grams)
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped celery
1 garlic clove, minced
2 green onions, halved lengthwise and thinly sliced
1 Tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp hot pepper sauce, such as Tabasco
12 small to medium oysters, shucked and left on the half shell
2 Tbsp breadcrumbs
鈥� olive oil
1 Tbsp chopped fresh parsley
Remove the sausage from its casing, pull into very small nuggets and set them in a non-stick skillet. Set over medium-high heat and fry the sausage pieces until just cooked through. Add bell pepper, celery and garlic and cook until softened, about 2 minutes. Remove from the heat, and then mix in the green onion, lemon juice, Worcestershire and hot sauce.
Preheat oven to 450 F. Place oysters in a baking pan. (If desired, to help the oysters sit level, you could nestle the half shells in a bed of coarse salt.) Divide the sausage mixture evenly over the 12 oysters. Sprinkle oysters with the breadcrumbs, then drizzle each oyster with a little olive oil. Bake for 10 minutes, or until oysters are hot. Sprinkle with a parsley and serve.
