Oysters and how you serve them

Morning Glory

Morning Glory

Obsessive cook
Staff member
Joined
19 Apr 2015
Local time
4:57 AM
Messages
50,305
Location
Maidstone, Kent, UK
Oysters are one of those foods which some don't like to eat. Maybe its the idea they are still alive if you eat them raw?

In fact they have no brain and die within a few minutes of shucking. I adore them raw. The taste is unique and cooking them doesn't work for me.

How do you you like to eat them (if you do)?
 
I like them raw too except only at a restaurant, very difficult to get them and they are fresh. I know for years of eating seafood, it’s tricky to deal with them.

When I was living in the Bay area of California, I used to go to Tomales Bay, you can buy a whole bag of large oysters and then you grill them there, they go very well with a glass of wine, back when we were still drinking wine.

Plus when you grill them, you don’t have to shuck them open, they will open when they are dead. They are very sweet this way.
 
how do you . . . .
oh dear - for us, involved topic....
our local fishmonger has fresh-on-ice, in season. learnt to shuck - dat's fresh!

on the half-shell - squeeze of lemon or (my fav) mignonette; no hot stuff

cornmeal+flour dredge then pan fried. the classic ham and oyster dinner . . .
1766269793278.jpeg


oyster Rockefeller - I use a spinach base, tried the alleged 'original' watercress base, didn't fly . . .
1766269687054.jpeg


1766269711055.jpeg


the uber bestest:
soak in buttermilk over night
...poke the blatter so they don't explode...
dredge in seasoned (corn flake crumbs+cornmeal)
deep fry - like 30 seconds.

oh . . . . with a good remoulade . . . oyster po'boy!!
 
I like them raw, as is, with no accompaniments. The brinier, the better, with Chincoteague Salt Oysters (from Virginia) being my favorite. We used to vacation there when the kids were young and the first thing we'd do is buy a bag of 100 from the same seafood shop every year. It's been a few years since we've returned, so once or twice a year, we have them overnighted to us.
 
Last edited:
I was born in NOLA, New Orleans, LA, and I'll eat oysters anyway they come! A few raw ones to get started on cooking and then fried first, Rockefeller second, soup is good too!!!
 
Barriehie said:
I was born in NOLA, New Orleans, LA, and I'll eat oysters anyway they come! A few raw ones to get started on cooking and then fried first, Rockefeller second, soup is good too!!!
Click to expand...
I had the best oysters in New Orleans, but after Katrina I don’t dare coming back.
 
I first ate oysters, raw, with a squeeze of lime juice, on a beach in Margarita (that's an island off the north east coast of Venezuela). Absolutely divine.Unlike Atlantic, Pacific and North sea oysters, these ones are small, which is great, because you can eat more.
Then the whole family met up in Chicago and my eldest invited us to Shaw's Oyster bar:
Shaw's Oysters 2.JPGShaw's Oysters.JPG
We had the oyster sampler, so got to try some divine oysters from different places.
Then, in Mexico City, 2021, I went to "La Docena" in Polanco, with y eldest son, and had another dozen or so.
I like them raw. I (personally) think cooking them, or covering them with some kind of sauce, actually detracts from the flavour. Not that I'd reject one in any form, mind you.
There's a great place in London called Wright Brothers which, at certain times of the day, will sell you fresh oysters at £1 an oyster. Next time I'm there, I'll be visiting!
 
NOLA style grilled oysters. We first had them at the French Market restaurant in NOLA at the rehearsal dinner when DD married.

Craig likes them fried in a light cornmeal coating, then used for a dressed po'boy.

Also, raw, especially cold water East and West coast varieties. My favorites are Kumamoto and Wianno.
 
Last edited:
You must log in or register to reply here.
Back
Top Bottom