Just a few of my favcorite recipes
From a little boy, I was taught to appreciate the distinct texture and flavor of a fresh oyster. As promised in my full-length article about oysters and the Rapphannock Oyster Company, I would like to share some of my favorite recipes. First a word of caution: I am a casual cook...I only use measuring spoons and cups when "absolutely" necessary. My measuring cosists of dabs, globs, a shake. a whirl-around, a small handful and a medium handful. Cooking should be fun, not a science or mathematics class.
Here are a few of my oyster recipes:
On the Half Shell
I like mine freshly shucked. After shucking, I carefully place them on a bed of ice or 'carefully' balanced on a plate so you do not lose any of the juice. I save some of the best shells for future use in case I am forced to use bottled oysters. Make sure you have plenty of (homemade cocktail sauce and fresh lemon slices. Squeeze a little lemon over the oysters. I make my own hot sauce: horseradish, hot sauce (my own from Ghost Peppers (Bhut Jolokia). ketchup, and Worcestershire. Just mix to taste. I like it hot. You can place a small dab of sauce on each oyster and do not forget to squeeze a little lemon. I pick up the entire shell and slide it down. That way, all the flavors mix in your mouth.
Oysters Sauteed in White Wine
You can use freshly shucked or those in a jar. The ones I get from Rappahannock Oyster Company (jar) are fresh from the Chesapeake Bay and do not have that strong smell and taste of others. Regardless of your source, drain them well and run a little cold water over them as you drain. Chop up some shallots (no substitute), garlic, and fresh parsley. Have a 'nice' bottle of dry white wine available. No cheap wine please.
Heat some olive oil and 3-4 pats of butter in a skillet (low temp). Add the shallots (first) and garlic (a minute later) and simmer until the onions are clear. Do not burn the garlic. Add the oysters, a swirl or two of white wine and immediately give them a swish around. Cover for a few seconds. Peek in to see if the edges of the oysters are curled. If not, cover for a few more seconds. Keep repeating (peek & cover) until curled. Immediately add the parsley and cover for a few seconds more. NOW, they are done. Spoon onto a plate, making sure to baste with some of the pan liquor.
Oysters Steamed on Charcoal Grill
This only takes a minute or two once the charcoals are white. Do NOT try on gas grill! You need live oysters (ones in the shell). Have a bucket beside you with a burlap bag submerged in the water.
Two people are ideal but one, with quick hands, can do the process: Place all the oysters on the grill (using gloves) as fast as possible with the "cupped" side of the shell down. Immediately place the slightly dripping burlap bag over the oysters. WARNING ! Wear long sleeves and or long gloves. The steam can burn. After a minute or two, peek under the burlap. You want to remove the oysters just when the shells 'pop' open. Do not leave the burlap on the grill - "Smoke gets in your eyes." Serve with homemade sauce or melted butter. Don't forget to drizzle a little fresh lemon if desired. The wonderful flavor comes from the oyster cooking in its own juice. Some, like dad and I, just like them right out of the shell.
A Few Pointers on Shucking Oysters
Rappahannock Oyster company has a video on their website regarding shucking. I advise you look at it several times. Or you can go to YouTube. I watched an elderly Black man in an oceanfront seafood store in Virginia Beach (Storemonts) years ago shuck oysters. One "flick of the wrist" and they popped open. Some even had oyster crabs inside. More on them later. However, he made it look easy. He had been doing it for 60 years. It is not easy...but the satisfaction is worth the effort.
Invest in a good pair of oyster gloves and a strong blade oyster knife. Place the oyster cup side down on a steady surface. Insert the knife in the hinge opening on the end of the oyster and twist. If you are lucky, it will pop open. If not lucky, keep trying. Sometimes I go in through the other end if I can see a clean line between the top and bottom of the oyster.
After the shell pops, slide your knife along the inside-top of the top shell to free the oyster. Discard the top shell and enjoy.
What you end up with is something very special - sweet, a bit salty, and delectable. Be careful not to tip the oyster and lose some of the wonderful liquor.
It took me about 20 minutes to shuck a dozen. Understand, some shell fragments may take flight. It is not unreasonable for the extreme rookie to wear protective glasses - or the semi-seasoned veteran.
But, make no mistake, this is the pure way for a real oyster lover.
Come back in a couple days and I will talk about making Oyster Shooters, Sandra's grandmother's recipe for Mississippi Fried Oysters and eating them raw from the shell - my way.
Tonight, Sandra and I are fixing homemade Bouillabaisse: lobster, scallops, shrimp, clams, mussels, cod, and an assortment of French spices and ingredients. All in one pot. Some people call this Fish Stew. I call it - Thank you Sandra. For an appetizer, we are steaming Sandra's remaining clams and me - my remaining freshly shucked oysters.
Until next time,
Michael