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Sunday, June 5, 2011

Oysters, Oysters, Oysters!!!!!

For anyone who has never shucked their own oysters but love eating them, rest assured it's not as hard or intimidating as you might think. All you need is a shucking knife, a kitchen towel and a chill place to hold the oysters while you work. At first, it might take you awhile to get a hand of it but once you do, it's a breeze.
Follow these three quick and simple tips:

                1) Securely wrap kitchen towel around oyster and place on a flat secure surface
                2) Insert shucking knife into small opening. With a little pressure move knife up and down and  
                           side to side simultaneously until muscle is cut through
                3) Once cut through, carefully trace knife around the edge of the oyster until the top comes off.
                           Cut muscle under oyster to free from shell 

I do apologize for no video or pictures but I do assure you that it is quite fun and easy after some practice. Be sure to place the shucked oysters on a bed of ice to keep cool as you work.

To serve, you can have yourself an oyster shooter. A splash of lime + tapatio + salt is how I like mine. Helps to cut down on the brininess of the oyster.


Or if you want to be fancy, Oyster Rockefeller is the way to go. Found the recipe from Joy of Cooking.
Things you will need:

                Preheat oven to 450 F

                24 medium oysters (shucked and on the half shell)

Combine the following in a food processor just until minced, about 30 secs

                1 1/2 cup well drained cooked spinach
                1/3 cup fresh breadcrumbs (panko works wonders)
                1/4 cup chopped scallion (green onion, about one stick)
                2 tablespoons crumbled cooked bacon
                2 teaspoon chopped fresh parsley
                1/2 teaspoon of salt
                4 drops of hot red pepper sauce
Then add
                3 tablespoons olive oil or butter, softened
Process for 10 more seconds. Spread mixture over each oyster.
Bake until plumped, about 10 minutes, then broil until tops are browned, about 2 minutes. Serve hot


Delicious and easy to make once you get past all that shucking! Enjoy!