Many people like to eat oysters in their unadorned form, without adding any extra ingredients such as bacon or various sauces and condiments.
However, many who like plain oysters can't or don't want to eat them raw straight from the opened shells. Others are concerned about possible contamination of fresh oysters and cooking reduces these risks.
The good news is that oysters can be cooked in ways that retains their fresh taste and almost their original texture. There are many ways to cook fresh oysters: boiled, steamed, baked, roasted, barbecued and fried. This article provides recipes for each of these methods.
Always choose fresh oysters in good condition with closed shells and wash the oysters thoroughly before cooking them.
Oysters have two distinct sides, a flat side (the lid) and a curved side (the cup) that holds the oyster flesh.
When cooking oysters make sure that the lid is on the top, as the oyster opens when it is cooked making it much easier to open the shells.
This article includes a range of fabulous recipes for cooking recipes in their shells with minimal use of other ingredients.
Pre-heat a gas or charcoal grill or barbecue to medium high. Combine the butter, pepper, with garlic and oregano in a small bowl. Carefully place the oysters in their half shells directly over the hottest part of the grill. Spoon a small amount of seasoned butter into each oysters. Don’t worry if some spills over as this creates flames and adds to the taste. The oysters will cooking in 3-5 minutes. They are done when they get curled up on the sides and puff up and become plump. You can sprinkle the grated Romano and Parmesan cheese on top with a little parsley on top. Serve directly from the grill in their shells with hot, crusty French bread slices.
In a small bowl, combine the soy, mirin, sauces with the rice wine vinegar. Add the diced eschallot and finely diced fresh ginger. Heat the water in a steamer until it boils. Gently steam the oysters on a plate for about 2-4 minutes, depending on your preferences (heated or cooked). Take the oysters out of the steamer and place them, well spaced on a service platter. Pour a small amount of the sauce mixture evenly over the oysters, and top with finely sliced green shallots or fresh herbs.
Preheat the oven to 400 degrees F (200 degrees C). Wash the oysters well with salt water to remove any mud, grit and sand, set aside without frying them and set them aside. Place a layer of rock salt on the bottom of a shallow baling pan and heat for about 15 minutes. Place the oysters, cup-side down, on the hot rock salt. Transfer the pan to the oven and roast for 6-8 minutes, until all or most of the oysters have opened slightly. Discard any oysters that remain closed. Wrap each oyster in a towel and carefully open with an oyster knife, or a heavy kitchen knife taking care to retain the moisture. Serve in thr half shell with your favourite sauce.
Preheat a grill or barbecue on a high setting. Combine all ingredients, except for the oysters, in a small bowl and mix thoroughly. Transfer to a sheet of plastic wrap. Roll it up to form a tight log and then freeze to solidify so that it can be sliced.
Place the oysters in their shells on a baking sheet, or directly onto a fine grill mesh. Remove the butter from the freezer, unwrap and cut into 24 slices (one for each oyster). Place one slice of butter on each oyster. Grill for 4-6 minutes until the butter has melted and started to bubble and the oysters have started to curl around the edges. Serve immediately.
Heat a layer of coarse salt on a baking pan on the grill to heat the salt. Place the oysters into the salt on the pan. Sprinkle each oyster with a small amount of finely chopped bacon and a small amount of the tomato and Worcestershire sauce mixed together. Grill until the bacon is cooked (generally about 5-10 minutes). Serve with wedges of lemon.
Place the flour in one small bowl and the breadcrumbs in a second bowl. Whisk the egg and 3 tablespoons hot sauce in a third bowl. Plunge the oysters, two at a time, into the flour shaking off the excess. Dip the floured oysters in the egg mixture, drain off any excess and then roll in the breadcrumbs. Complete coating all of the oysters and store on a baking sheet in the refrigerator while heating the oil in a heavy skillet to a temperature of 325 degrees F (160 degrees C). Add the oysters and fry for 60-120 seconds until golden brown. Drain on paper towels and sprinkle with salt and pepper. Serve warm with your favorite spicy sauce.
Thinly slice the cataloupe into thin matchstick pieces (1/4 inch by 1/4 inch x 2 inches long; 12 mm x 12 mm x 50 mm long). Mix equal parts of chilli sauce and honey. Carefully coat the cantaloupe fingers with this sauce. Mix the tempura mix to form a batter, according to the instructions. Dip the oysters on the batter and deep fry till golden brown. Place one or two tempura oysters on top of the each cantaloupe finger on a serving plate. Sprinkle with freshly ground black pepper and chopped mint or basil.