Oysters can go "shuck" themselves!

A "well-cupped" oyster

Oysters on the grill!

This weekend tell oysters to go "shuck" themselves! This post is dedicated to those who have been at some point, intimidated by shucking oysters. Oysters are incredibly diverse, taste great, sustainable, and can be prepared in a multitude of ways. Each variety distinctly expresses the area from which it is harvested. It's almost like you're taking a mini vacation to that area. Oyster's are a multi-sensory experience.  They're are so many ways to prepare oysters; however, for this post we'll concentrate on basic raw prep and #grilling.

Some helpful hints when purchasing:

#KnowYourFood! Purchase your oysters from a reputable market or fish monger. A good fish monger will know his/her stuff! Ask questions about where they're from and they're flavor profiles. In the States, all oysters come with harvest tags and as a consumer you have the right to view it, just ask. "Well Cupped" oysters means the farmer has taken the time to rotate them through out their growth cycle, resulting in oysters that are "cupped", preventing the precious brine from spilling over into the ice. Use your NOSE! Oysters when opened should NOT smell fishy! They should have a sweet smell of the ocean from which they were harvested. Occasionally a parasitic small crab may be living inside your oyster, don't panic. If the oyster is still plump, discard the crab, use your nose and continue with the preparation.

The Knife

Keep the ones to the left, throw away the knife on the right!

Here's the secret to opening oysters quick! The oyster knife is key! People give up because they simply dont have the right tool! Many recommend a dull round-ended knife and which is whats typically sold in retailers. Don't bother, throw it away! We recommend a high-carbon-steel blade and a polypropylene handle for a slip-resistant grip. Dexter Russell knives are the best. Some shuckers have gone so far as to sharpen them further, exaggerating the tip while reducing the width of the the blade. A professional will have a set of these, each one set up for the variety of oysters he/she may encounter.

  

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Step One

Under cold running water, scrub any mud or dirt from the shell (it should be tightly closed and feel heavy) with a stiff wire brush. Keep the oysters refrigerated (cup side down to help retain their nectar) and covered with a damp, clean kitchen towel until ready to serve.

Step Two

Using a folded towel or glove, securely hold the oyster cup side down with the point (or hinge side) toward you. Keep your hand across the oyster, perpendicular to the knife. Insert the oyster knife through the hinge, angling the blade down into the cup of the oyster. When you feel the knife sink in, twist it as if you were turning an ignition key   until you hear the hinge pop.

Step Three

Starting at the adductor muscle — the tough little band that clamps the two sides of the shell together — scrape the blade across the top of the shell (similar to keeping the knife near the bone when filleting fish) by rotating the oyster until the adductor muscle is on the far side of the shell, away from you. (When you open the oyster, there shouldn't be any meat attached to the top shell.)

Step Four

Rotate the oyster so the adductor muscle is now directly in front of you again, sliding the knife under the muscle to loosen the meat. Check for any shell or grit. Settle the bottom of each shell into a bed of crushed ice and serve immediately. 

Raw

Good oysters don't need much! If they're fresh, the ocean is the only seasoning you need. A quick squeeze of lemon and a little dollop of cocktail sauce. With that said, there are no rules, put what ever you like on them, they're your oysters!

Cocktail sauce:

• 2 cups ketchup
• 2 teaspoons Worcestershire sauce
• Dash of Tabasco (optional)
• 1 tablespoon lemon juice
• 2 teaspoons horseradish (adjust to taste)

Let it sit overnight to develop flavor. 



Asian Mignonette
1 teaspoon water
2 tablespoons sweetened (seasoned) rice vinegar
1/4 teaspoon Sake
1/8 teaspoon sesame seed oil
1/4 teaspoon red peppercorns
1 teaspoon finely minced ginger
1 teaspoon finely minced shallots
1/4 teaspoon sesame seeds(optional)

 

Grilling! 

We were inspired by Mine Oyster, located in the the town of Boothbay Harbor, Maine. They're are so many ways to grill your oysters! 

Rogue Grilled Oysters

Rogue Oysters

Dozen well cupped oysters
1/2 cup crispy bacon bits (we used duck bacon)
1/4 cup goat cheese
1/4 cup roasted red pepper
Fresh spinich
Sprinkle oysters with bacon bits. Layer on peppers and spinach followed by a dollop of goat cheese and grill for 5-8 minutes on med high heat 350 degrees. enjoy

Oyster Rockefeller (Recipe makes enough for 2 dozen oysters)

• 1/2 pound butter
• 1/2 celery rib, finely chopped
• 1 bunches scallions, finely chopped
• 1/2 bunch parsley, finely chopped
• 1.5 tablespoons Worcestershire sauce
• 1/2 teaspoon Tabasco
• ½  cup Pernod
• 1/2 cup seasoned bread crumbs
• 24 oysters, in their shells
• 1/2 cup Asiago cheese
• Rock salt

Melt the butter in a large skillet and add the celery, scallions and parsley. Sauté for 5 minutes, then add the Worcestershire and Tabasco. Reduce heat to medium and cook for 10 minutes. Add thePernod and bread crumbs and cook for another 5 minutes. Remove the pan from the heat and transfer the mixture to a bowl. Chill in the refrigerator for I hour, until cold but not firmly set.

Using an oyster knife, pry open the oyster shells, then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters. Arrange 6 oyster shells on an ovenproof pan or tray lined with a layer of rock salt about an inch deep. Make 8 trays in all. Place 1 oyster in each shell.

Preheat the oven to 375 degrees F.

Remove the chilled Rockefeller topping from the refrigerator and beat it with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip. Pipe a tablespoon of the mixture onto each oyster top with cheese; then bake in the hot oven for 5 to 8 minutes. Serve each person a tray of piping hot oysters.