How do you cook oyster s?
HAVE OYSTERS DO I JUST OPEN AND EAT WITHOUT COOKING
Answers:
You can eat them raw
You can bread them and deep fry .
You can make oysters Rockafeller
Bake them with bacon onions peppers and cheese
Or make Oyster stew.Yummie.
open,use a knife to separate it from the shell,squirt with lemon..yum.
i think you either stew them or steam them.
I personally love them raw but, it's not always so safe anymore.
many ways to cook though. Try this link.
What them cooked? BEST WAY - scrub them clean with cold water and a brush. Heat up the BBQ - lay them on the grill. When they pop open they are done. You can put melted butter with garlic..or top em with salsa..Delicious!
Yes.you can cook them too.try Oysters Kilpatrick.grilled, with bacon.a bit of tabasco and worcestershire sauce.big wedge of lemon..and some parsley.
Be careful opening them.use a thick cloth.or an oven glove to hold it. You probably won't have an oyster knife, so something short bladed that isn't too bendy. .hold the oyster flat side up
so the juice doesn't run out, insert the knife into the side of the shell..and with a slight twisting to coax the shell apart and sliding motion move around gently with the knife turning the oyster as you go ENJOY !
I like mine breaded and fried. UMMMMMM
a lot of good ideas but are you sure they are still alive and not dead if the shelll is open discard them.
OYSTER SOUP
3 pints oysters
1 1/2 pints milk
2 eggs
3 tablespoons butter
1 slice of lean ham
1 stalk of celery or pinch of celery seed
This is a famous old Virginia recipe.
Pour oysters in colander and put the strained liquor in a kettle and add enough water for quantity desired. Add salt, pepper, celery, and ham.
When the water has boiled, skim off the foam. Drop the oysters in and boil a few minutes, then drop in the beaten eggs and milk and a little thickening of flour made with part of the milk.
Finally, add the butter and bring to a boil once, stirring to prevent eggs from curdling. Remove from heat.
Pour into a tureen over small squares of toast and serve immediately.
Baked Italian Oysters:
This hot appetizer is served on the half shell for an elegant presentation. The ground red pepper lends a subtle heat to the breadcrumb topping.
1 1/2 (1-ounce) slices white bread
Cooking spray
1/3 cup sliced green onions
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
24 oysters on the half shell
8 lemon wedges
Preheat oven to 450°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place oysters on a jelly roll pan. Sprinkle breadcrumb mixture evenly over oysters.
Bake the oysters at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.
Yield: 8 servings (serving size: 3 oysters)
You can eat oysters raw but it is no longer recommended for heath reasons. I have an Aunt that still eats them raw and is healthy. Is is worth the chance? I don't play russian roulette!
In the shell:
* Purchase oysters with the shells closed. Throw away any oysters with shells already opened.
* Boil oysters until the shells open. Once open boil for an additional 3-5 minutes.
* Steamer - add oysters to water that is already steaming and cook live oysters until the shells open, once open steam for another 4-9 minutes.
* Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may cause the oysters in the middle to not get fully cooked.
* Discard any oysters that do not open during cooking.
Shucked Oysters:
* Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
* Fry at 375 degrees for at least 3 minutes. (batter and fry)
* Broil 3 inches from heat for 3 minutes.
* Bake at 450 degrees for 10 minutes. (season first)
I've included a few of my favorite recipes. I love oysters!
Elegant Oyster Soup
INGREDIENTS
2 tablespoons butter
1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup button mushrooms, chopped
1/2 cup butter
1/4 cup all-purpose flour
1 quart chicken broth
1 (14 ounce) can artichoke hearts, drained
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 cup heavy cream
12 shucked oysters and juice
DIRECTIONS
In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
Whisk in cream and add oysters; bring to a simmer, but do not boil.
Oyster Stew
"This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!"
INGREDIENTS
1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
DIRECTIONS
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Oyster Dressing
INGREDIENTS
2 cups wild rice
1/2 pound pork sausage
1 bunch green onions, chopped
2 stalks diced celery
1 pint unopened, fresh, live medium oysters
3 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
2 pinches paprika
DIRECTIONS
Open and quarter the oysters. Reserve the liquid.
Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree oven to dry out for a few minutes.
Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
Saute onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.
Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
Bake at 350 degrees till heated through.
Scalloped Oysters
"Mild” oyster taste with a crunch crumb topping.
INGREDIENTS
1 pint shucked oysters
1/2 cup bread crumbs
25 buttery round crackers, crumbled
1/2 cup melted butter
1/4 cup oyster liquid
2 tablespoons milk
salt to taste
ground black pepper to taste
DIRECTIONS
Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
Combine the bread crumbs and cracker crumbs, stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture. Bake at 450 degrees, for 30 minutes.
Grilled Oyster Shooters
INGREDIENTS
8 fresh oysters in shells
1/3 cup Fresh lemon juice
3 tablespoons Worcestershire sauce
1 dash hot pepper sauce to taste
1 pinch salt to taste
DIRECTIONS
Preheat an outdoor grill for high heat. You may assemble your ingredients while the grill heats up.
Place the whole oysters on the hot grill. Cook until they open, 5 to 10 minutes - you will hear the juice sizzling on the hot coals when this happens.
Remove the oysters from the grill, and pry off the top shell. You may want to wear some heavy gloves to protect from the heat. Slide a knife between the oyster and shell to disconnect. Top each one with 2 teaspoons of lemon juice, 1 teaspoon of Worcestershire sauce, and hot pepper sauce and salt to taste. Serve in the shell while still warm.
You can certainly eat them raw but the best recipe I ever tried for oysters is grilling them. Melt some butter with garlic to taste. Once you open the oyster, put the butter & garlic over them with fresh parmessian cheese and grill for about 3 to 4 minutes. Sop the liquer and oyster with a really good bread and I promise, you will love them.
BBQ
fried are the best
I did a Google search - shucking oysters
This site has step-by-step procedure (with pictures):
http://www.ehow.com
Here are a couple of recipes for you, if you like oysters now.
"Oysters Rockefeller" - 6 servings
2 tbsp. butter or margarine
3 green onions (scallions); finely chopped
1/4 cup finely chopped celery
1 cup chopped spinach
1/4 chopped parsley
1/4 tsp. salt
Generous dash hot pepper sauce
1/4 cup dried bread crumbs
Rock salt
24 small oysters on the half shell
Grated Parmesan cheese
2 slices bacon; partially cooked and diced
Lemon halves
Parsley sprigs
1) In 1-quart saucepan over medium heat, in hot butter, cook green onions and celery until tender. Stir in spinach, parsley, salt and hot pepper sauce; cook until spinach is heated through, stirring occasionally. Add bread crumbs; toss to combine.
2) Place enough rock salt in bottom of large shallow baking pan to keep oysters in shell from tipping over. Place oysters in shell in baking pan; spoon spinach mixture over oysters. Sprinkle with cheese and bacon.
3) Bake at 425* - 10 minutes or until edges of oysters are curled. Serve with lemon and garnish with parsley.
"Fried Oysters" - 4 servings
1 1/2 cups finely crushed saltines
2 eggs
2 tbsp. milk
1/2 tsp. celery salt
1/8 tsp. pepper
1 quart shucked oysters; drained and patted dry
Salad oil
Lemon wedges
1) On waxed paper, place cracker crumbs. In pie plate with fork, beat together eggs, milk, celery salt and pepper. Using tongs, dip oysters, one at a time, into egg mixture; coat with crumbs. Let stand on waxed paper 10 minutes.
2) In 10" skillet over medium heat, in 1/2" hot oil, fry oysters, a few at a time, 5-7 minutes until lightly browned, turning once. Lift oysters onto warm platter; keep warm until all oysters are cooked. Serve with lemon wedges.
please don't cook them, just open them, 2 drops of tabasco, 2 drops lemon juice & some shallot vinegar on each oyster, but if you must then tempura oysters is nice, with soy & mirin,
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Answers:
You can eat them raw
You can bread them and deep fry .
You can make oysters Rockafeller
Bake them with bacon onions peppers and cheese
Or make Oyster stew.Yummie.
open,use a knife to separate it from the shell,squirt with lemon..yum.
i think you either stew them or steam them.
I personally love them raw but, it's not always so safe anymore.
many ways to cook though. Try this link.
What them cooked? BEST WAY - scrub them clean with cold water and a brush. Heat up the BBQ - lay them on the grill. When they pop open they are done. You can put melted butter with garlic..or top em with salsa..Delicious!
Yes.you can cook them too.try Oysters Kilpatrick.grilled, with bacon.a bit of tabasco and worcestershire sauce.big wedge of lemon..and some parsley.
Be careful opening them.use a thick cloth.or an oven glove to hold it. You probably won't have an oyster knife, so something short bladed that isn't too bendy. .hold the oyster flat side up
so the juice doesn't run out, insert the knife into the side of the shell..and with a slight twisting to coax the shell apart and sliding motion move around gently with the knife turning the oyster as you go ENJOY !
I like mine breaded and fried. UMMMMMM
a lot of good ideas but are you sure they are still alive and not dead if the shelll is open discard them.
OYSTER SOUP
3 pints oysters
1 1/2 pints milk
2 eggs
3 tablespoons butter
1 slice of lean ham
1 stalk of celery or pinch of celery seed
This is a famous old Virginia recipe.
Pour oysters in colander and put the strained liquor in a kettle and add enough water for quantity desired. Add salt, pepper, celery, and ham.
When the water has boiled, skim off the foam. Drop the oysters in and boil a few minutes, then drop in the beaten eggs and milk and a little thickening of flour made with part of the milk.
Finally, add the butter and bring to a boil once, stirring to prevent eggs from curdling. Remove from heat.
Pour into a tureen over small squares of toast and serve immediately.
Baked Italian Oysters:
This hot appetizer is served on the half shell for an elegant presentation. The ground red pepper lends a subtle heat to the breadcrumb topping.
1 1/2 (1-ounce) slices white bread
Cooking spray
1/3 cup sliced green onions
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
24 oysters on the half shell
8 lemon wedges
Preheat oven to 450°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 3/4 cup.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onions, parsley, and garlic; cook 5 minutes, stirring constantly. Remove from heat; stir in fresh breadcrumbs, Italian breadcrumbs, and the next 4 ingredients (Italian breadcrumbs through black pepper). Place oysters on a jelly roll pan. Sprinkle breadcrumb mixture evenly over oysters.
Bake the oysters at 450° for 7 minutes or until the edges of the oysters curl. Serve with lemon wedges.
Yield: 8 servings (serving size: 3 oysters)
You can eat oysters raw but it is no longer recommended for heath reasons. I have an Aunt that still eats them raw and is healthy. Is is worth the chance? I don't play russian roulette!
In the shell:
* Purchase oysters with the shells closed. Throw away any oysters with shells already opened.
* Boil oysters until the shells open. Once open boil for an additional 3-5 minutes.
* Steamer - add oysters to water that is already steaming and cook live oysters until the shells open, once open steam for another 4-9 minutes.
* Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may cause the oysters in the middle to not get fully cooked.
* Discard any oysters that do not open during cooking.
Shucked Oysters:
* Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
* Fry at 375 degrees for at least 3 minutes. (batter and fry)
* Broil 3 inches from heat for 3 minutes.
* Bake at 450 degrees for 10 minutes. (season first)
I've included a few of my favorite recipes. I love oysters!
Elegant Oyster Soup
INGREDIENTS
2 tablespoons butter
1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup button mushrooms, chopped
1/2 cup butter
1/4 cup all-purpose flour
1 quart chicken broth
1 (14 ounce) can artichoke hearts, drained
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 cup heavy cream
12 shucked oysters and juice
DIRECTIONS
In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
Whisk in cream and add oysters; bring to a simmer, but do not boil.
Oyster Stew
"This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!"
INGREDIENTS
1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
DIRECTIONS
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Oyster Dressing
INGREDIENTS
2 cups wild rice
1/2 pound pork sausage
1 bunch green onions, chopped
2 stalks diced celery
1 pint unopened, fresh, live medium oysters
3 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
2 pinches paprika
DIRECTIONS
Open and quarter the oysters. Reserve the liquid.
Cook rice in boiling salted water till tender, about 40 minutes. Drain, and place in shallow pan. Place pan in a 275 degree oven to dry out for a few minutes.
Saute pork in skillet over medium heat. Remove pork from pan using a slotted spoon. Drain off all but a couple of tablespoons grease.
Saute onions and celery. Add into this a small amount of oyster liqueur if onions and celery get too dry. Add in oysters with remaining liqueur. Cook 7 - 10 minutes, until oysters curl on edges. Drain this mixture in a colander.
Combine oyster mixture, rice, sausage, chopped parsley, and seasonings to taste.
Bake at 350 degrees till heated through.
Scalloped Oysters
"Mild” oyster taste with a crunch crumb topping.
INGREDIENTS
1 pint shucked oysters
1/2 cup bread crumbs
25 buttery round crackers, crumbled
1/2 cup melted butter
1/4 cup oyster liquid
2 tablespoons milk
salt to taste
ground black pepper to taste
DIRECTIONS
Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
Combine the bread crumbs and cracker crumbs, stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture. Bake at 450 degrees, for 30 minutes.
Grilled Oyster Shooters
INGREDIENTS
8 fresh oysters in shells
1/3 cup Fresh lemon juice
3 tablespoons Worcestershire sauce
1 dash hot pepper sauce to taste
1 pinch salt to taste
DIRECTIONS
Preheat an outdoor grill for high heat. You may assemble your ingredients while the grill heats up.
Place the whole oysters on the hot grill. Cook until they open, 5 to 10 minutes - you will hear the juice sizzling on the hot coals when this happens.
Remove the oysters from the grill, and pry off the top shell. You may want to wear some heavy gloves to protect from the heat. Slide a knife between the oyster and shell to disconnect. Top each one with 2 teaspoons of lemon juice, 1 teaspoon of Worcestershire sauce, and hot pepper sauce and salt to taste. Serve in the shell while still warm.
You can certainly eat them raw but the best recipe I ever tried for oysters is grilling them. Melt some butter with garlic to taste. Once you open the oyster, put the butter & garlic over them with fresh parmessian cheese and grill for about 3 to 4 minutes. Sop the liquer and oyster with a really good bread and I promise, you will love them.
BBQ
fried are the best
I did a Google search - shucking oysters
This site has step-by-step procedure (with pictures):
http://www.ehow.com
Here are a couple of recipes for you, if you like oysters now.
"Oysters Rockefeller" - 6 servings
2 tbsp. butter or margarine
3 green onions (scallions); finely chopped
1/4 cup finely chopped celery
1 cup chopped spinach
1/4 chopped parsley
1/4 tsp. salt
Generous dash hot pepper sauce
1/4 cup dried bread crumbs
Rock salt
24 small oysters on the half shell
Grated Parmesan cheese
2 slices bacon; partially cooked and diced
Lemon halves
Parsley sprigs
1) In 1-quart saucepan over medium heat, in hot butter, cook green onions and celery until tender. Stir in spinach, parsley, salt and hot pepper sauce; cook until spinach is heated through, stirring occasionally. Add bread crumbs; toss to combine.
2) Place enough rock salt in bottom of large shallow baking pan to keep oysters in shell from tipping over. Place oysters in shell in baking pan; spoon spinach mixture over oysters. Sprinkle with cheese and bacon.
3) Bake at 425* - 10 minutes or until edges of oysters are curled. Serve with lemon and garnish with parsley.
"Fried Oysters" - 4 servings
1 1/2 cups finely crushed saltines
2 eggs
2 tbsp. milk
1/2 tsp. celery salt
1/8 tsp. pepper
1 quart shucked oysters; drained and patted dry
Salad oil
Lemon wedges
1) On waxed paper, place cracker crumbs. In pie plate with fork, beat together eggs, milk, celery salt and pepper. Using tongs, dip oysters, one at a time, into egg mixture; coat with crumbs. Let stand on waxed paper 10 minutes.
2) In 10" skillet over medium heat, in 1/2" hot oil, fry oysters, a few at a time, 5-7 minutes until lightly browned, turning once. Lift oysters onto warm platter; keep warm until all oysters are cooked. Serve with lemon wedges.
please don't cook them, just open them, 2 drops of tabasco, 2 drops lemon juice & some shallot vinegar on each oyster, but if you must then tempura oysters is nice, with soy & mirin,
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