Oysters
Shucking &
Steaming
            INGREDIENTS












Fresh Oysters
Butter
Lemon
Garlic Powder
Hot Sauce

             DIRECTIONS

Scrub Oysters and wash/rinse thoroughly. You
can use an old tooth brush to get rid of most of
the grit on the shell.

If you're not going to use them right away, store
them in a bowl on top of a small amount of ice
that is covered with a dish towel in your frig
putting them curved side down on top of towel.

Don't submerge Oysters IN water
, so check
ice. Then top with a cold kitchen towel to cover
them.
They SHOULD be used within 1-2 days from
purchase.

For each 4 or so Oysters, melt 2 Tablespoons
of Butter with a dash of Hot Sauce. I like a bit of
Horse Radish on the side.
Once Oysters are shucked, remove any grit or
shell while trying to keep the liquor/juice . Then
you can steam them for about 7 min, until they
just begin to "curl". Try not to let them shrink to
more than 1/3rd of their size.
If you don't have a steamer, use a metal
colander placing it upside down in a large pot
with a few inches of water, cover and bring to
boil. Carefully place Oysters on top of the
colander, cover and steam for about 7 min.
Plate  serve with Lemons, more Hot Sauce, and melted
Butter. (Put a dash of Garlic POWDER in the Butter)

















OR... serve with Cocktail Sauce.
         HOW TO SHUCK OYSTERS

You can use an Oyster shucking knife OR...a flat head
screw driver!! (just make sure the screwdriver is
washed)
















Now there is a ROUND part of the Oyster, that is the
bottom. We want to open it at the top, which is the
more pointy end. Wriggle the screwdriver into it and
"pry" it open.
Be careful. Wrap a folded paper towel around the
bottom round part to hold Oyster in place while you are
doing this or wear heavy duty gloves.















Just wriggle that screwdriver into it, applying a bit of
pressure until you can safely open it all of the way.
Don't worry, as long as you are careful and patient,
you'll get the hang of it.
You can also lay the Oyster down with the screwdriver
in, and tap on the top of the screw driver with a small
hammer.















Once you've begun to "pry" it open, take a short knife
and CAREFULLY run it around the rim (the rounded
side of the Oyster) to separate the meat from the shell.
There is a muscle on the top shell, you need to take
your knife and carefully separate it from the meat.
Then run your knife under the meat on the bottom part
of the shell separating it.

NOTE: There is the school of thought that one
shouldn't rinse the Oysters again after shucking. I
guess I'll leave that one up to you. The ones that I
have been buying have an awful lot of grit and sand
that I really DON'T want to eat, so unfortunately I do
have to give up that liquor/juice and yes rinse them out.
They still taste good.
Once you have shucked the Oysters you are
going to want to get rid of any grit that is on the
inside.

Now, some people are afraid of actually shucking.
You can do this:
Put Oysters in freezer for 1/2 hour or so, and then
steam them on top of rapidly boiling water for just
a few minutes. The Oyster will open on the bottom
round part of the shell, hopefully just enough for
you to use that screw driver again or a small knife
to pry the rest of the way open.
Keep in mind, that when steaming you ARE
cooking them a bit, so keep your eye on them.
NOTE ON SHELLS:
I save mine. When done eating, I rinse them off and put
them in a bowl of soapy hot water over night. I repeat the
process again the next day.
There is a muscle that stays attached to the shell, and you
want to get it sort of mushy enough to be able to scrape
away with your finger nail or a butter knife. Once I have
done this I wash them in my dishwasher. I have rather large
compartments for my silverware so they fit nicely in there. If
you don't, you can always buy one of those garment mesh
bags that you put clothes in for your washing machine, put
the shells in that and put in your dishwasher.
Point is to get them CLEAN. Afterwards, I let them air dry on
paper towels and then store them in a plastic food bag.
Why, you may ask?
Because I can do two things with them. One is that they
make decorative candle holders for tea lights. Cool.
The other is, depending on the price of fresh Oysters,
another alternative is to just buy a pint of already shucked
Oyster meat, or even canned Oysters. If its the pint of
Oyster meat, I boil it for a few minutes as it is uncooked. If its
the can, I just use them straight. I simply put them on top of
the washed shell an VOILA!! A very quick and easy
appetizer.
I did JUST this with my
Oysters Rockafella recipe, and you
know what, they are JUST AS GOOD as using fresh
Oysters. So SAVE THOSE SHELLS!!
   
HOME

SLOW COOKING
in a Crock Pot

COPY CAT
RESTAURANT
RECIPES

DOREEN'S
KITCHEN RECIPES
Appetizers
Soups & Broths
Gravy Sauces
Salads
Pasta, Leaf & Dressings
Breads
Sandwiches
Vegetables
Grill
Grilled WHOLE Pineapple,
Bananas, Vegetables,
Mussels, Beer Chicken,
Beef, Burgers, Pulled Pork,
How to clean a  
Charcoal Grill
Breakfast
Potato Pancakes,
Poached Egg's,
Fried Potatoes
Crepes
Savory, Dessert, Veggie
Pizza
Dough's & Sauces
Pasta
Homemade Pasta, Sauces
Main Course
Seafood, Chicken, Beef,
Pork
Seafood/Fish
Baked, Pan Fried, Poached,
-fillet whole fish-
Beef
Variety of Beef dishes
Pork
Grilling, Baking, Sandwiches
Poultry
Chicken, Turkey,
Cornish Hens
German/Polish
Schnitzels, Dumplings,
Swedish Meatballs
Italian
Seafood, Chicken, Beef,
Pasta
Oriental
Sushi Rolls, Gyoza, Egg Rolls,
Chop Suey
Mexican
Enchiladas, Tamales,
Tostadas, Chili Rellenos,
Homemade Enchilada sauce
French
Crepes, Escargot,
Bouillabaisse, Lobster
Bisque, Shrimp de Jonghe
Desserts
Pies, Tira Mi Su
CONTACT
COOKBOOK
"La Cucina Dorina"
GET A
EBOOK download
Cookbook
"La Cuisine Francaise"
with FREE Magic Pan
Restaurant recipe
s

EBOOK download
Cookbook "Italian Kitchen" with FREE
Red Cross Pasta cookbook
EBOOK download