Oysters are really delisuous. Oysters have the most wonderful ocean flavor. It’s like salty ocean breeze. I love raw oysters. A lot of people have written off oysters, because they tried them raw once and they hated the texture. The texture of a raw oyster can be off putting for people who are texture oriented. When you buy a whole oyster you have to shuck it. Take an oyster knife to the joint of the oyster. It’s the part of the back where the little indent is. Gently place the tip of the knife in and rock slowly back and forth. This will pop the oyster open. Then pull the top off and separate the oyster from the bottom by gently running the knife around the bottom of the oyster.
When I eat a raw oyster I like a splash of Tabasco, or lemon juice. The acidity does wonders with the salty ocean flavor. A mignonette is a nice touch too. It’s vinegar, or lemon juice with shallots and sometimes liquor or honey. Just a tiny bit goes a long way.
When you go to buy an oyster make sure it’s closed. Oysters are alive when they’re closed and they go bad quickly when they’re not quite closed. Scrub the outside of the oysters well to make them look nicer. Be mindful when you harvest oysters to check for red tide warning. This is where there’s been a algae boom and shellfish harvested in that area shouldn’t be eaten. They can be very dangerous.
When a raw oyster doesn’t suit your fancy try cooking them like something more relatable. Fry frying oysters. Fried oysters can be incredible. They’re already seasoned, I simply flour them, eggwash and coat them in panko. They cook extremely quickly. Serve them with some dipping sauce like a herbed aioli.
Try putting the fried oysters on a sandwich like a po-boy. A baguette toasted with a spicy remoulade, tomatoes, onion and lettuce. The oysters go perfectly on this sandwich. Fried oysters also go really well with cole slaw.
Baked oysters can also be nice. When you cook an oyster the texture is much nicer. It’s firm not slimy. When you bake an oyster try removing them and adding some mayo, herbs and bread crumbs to the oyster and baking it in the shell. These make for a really wonderful appetizer. Just serve with an aioli and lemon.