Shucked raw oysters. Anyone got some new special recipes, T&T, to use this

M

Marg CDN

Well-known member
fresh treat of the west coast? They're on sale by the tub this week. I don't like to let the locals know, (cover your eyes Traca) but I definitely prefer east coast oysters, so I need to find new ways to ease myself into loving these local types.

I think I'll be visiting an oyster bar in the next few weeks, just to give all the varieties a try.

 
Yes! T&T REC: Oyster Pan Roast, The Heritage of Southern Cooking, Camille Glenn:

Shallot and White Wine Sauce (recipe follows) or lemon wedges

4-6 slices piping hot Grilled Buttered Toast (recipe follows)

8 Tbl (1 stick) unsalted butter
1 pint shucked fresh oysters, well drained
Salt and freshly ground black pepper to taste
Juice of 1 lemon
Tabasco sauce to taste (optional)
Several sprigs watercress, or chopped parsley, for garnish

1. Prepare the Shallot qand White Wine Sauce, if using, and set aside.
2. Grill the toast.
3. In the meantime, melt the butter in a large heavy skillet. Place the oysters in the butter and cook over low heat JUST until the oysters have plumped and begin to curl. Quickly sprinkle with salt and pepper and the lemon juice.
4. Immediately place the hot oysters on the hot grilled toast. Sprinkle with the Tabasco, if desired. Garnish with watercress or chopped parsley, and serve with Shallot and White Wine Sauce or lemon wedges. Don't forget the chilled dry white wine or cold, cold beer.
Serves 4 to 6

SHALLOT AND WHITE WINE SAUCE

4 Tbl. (1/2 stick unsalted butter, or more as needed
1/4 cup water
1/3 cup chopped shallots (do not substitute onions)
1/4 cup chopped red or green bell pepper (red is best)
1/2 cup dry white wine
Salt and freshly ground black pepper to taste

1. Melt the butter in the water in a heavy stainless steel or enamel skillet. Add the shallots and chopped bell pepper. Simmer until the water has boiled away, 2 minutes.
2. Add the wine and simmer until it has lost its raw flavor, about 5 minutes. Add more butter if needed for the sauce to be smooth and creamy. Add salt and pepper to taste. Set aside.
3.Bring again to a simmer before pouring over the oysters on grilled toast.
Makes about 1 cup.

GRILLED BUTTERED TOAST

1. Preheat the oven to 450 degrees F
2. Spread pieces of homemade-style white bread with butter on both sides. Put on a pastry sheet and place in the oven to grill. This will take from 8 to 10 minutes.

My notes: I've made this several times, like it very much, I omit the Tabasco.

 
Another Yes! T&T REC: Old-Style Oyster Stew, Tom Fitzmorris's New Orleans Food:

1 stick (8 Tbl) butter
1 small yellow onion, chopped
2 Tbl chopped celery
4 cups oyster liquor, strained well (or liquor from 1 pint of oysters, below)
2 cups half-and-half
1/4 tsp black peppercorns
1 sprig fresh thyme (or 1/4 tsp. dried)
3 dozen fresh shucked oysters (or 1 pint oysters)
4 green onions, chopped
Salt to taste

1. Melt the butter in a large saucepan. Add the onion and celery, and saute until tender.
2. Add the oyster liquor, half-and-half, peppercorns, and thyme. Bring to a very light simmer and cook slowly for 15 minutes.
3. Add the oysters and green onions, and cook until the oysters are plumped up and the edges are curly, 3-5 minutes. Add salt to taste. You may not need any salt, depending on the saltiness of the oysters and the oyster liquor. Serves four.

My notes:
I reduced the butter to 1/2 stick
You won't get 4 cups of oyster liquor from 1 pint of oysters. Just use what you get, and don't change the other recipe amounts, except that I reduced the green onions from 4 to 2.

 
What a bomb! I started with Oysters Bienville. Couldn't even eat it. I got one oyster down

and decided to just allow myself to really dislike these oysters and threw the whole preparation away.

So seldom I don't like some kind of food. And I dearly love the east coast varieties.

I think I'll belly up to the local oyster bar here and with various samplings, see if my dislike is truly justified.

 
Too bad. Sometimes shucked oysters have a chemical taste--perhaps a preservative.

I think your plan to go to an oyster bar and taste them freshly opened is a good one.

 
Yes, I was leary about that but this is the way they taste freshly-shucked, too. I thot that workin

them up a bit might make them more favourable. Not to be.

Ah well. Such a bounty of fresh fish here, spot prawns, sweet shrimp, mussels, I"m not complaining.

 
So sorry to have lead you astray, Marg. I actually prefer the Oysters Bienville sauce w/o oysters.

But then, that's just me.

 
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