Fresh Pacific Oysters
Below are two versions of our "How to Shuck and Serve Oysters" video - please right click and "save as" to save the video on your computer, or click on each link to open the video in your preferred player or browser. Fresh Pacific Oysters Shucking your oysters - Remember, always use either a hand towel or a heavy glove for safety. Keep the oyster’s deep shell on the bottom to catch the juice, and don’t get discouraged if your initial shucking efforts are less than perfect. Mastering the art of oyster shucking takes time and practice, and that’s half the fun of the oyster experience! Oysters on the half shell with Mignonette Sauce For use with 2 dozen fresh oysters, scrubbed and shucked Mignonette Sauce ½ cup Champagne vinegar 2 tbsp shallots, minced 1 tsp lemon zest, grated freshly ground black pepper For a classic mgnonette, combine ingredients for sauce in a small bowl. Pour into small ramekins and serve alongside oysters on the half-shell over a bed of ice & seaweed. For the "frozen granita-style" mgnonette, place the bowl with combined ingredients into the freezer. Check every 30-40 minutes, scraping and stirring with a fork when it begins to freeze. Spoon the crushed mgnonette ice into ramekins & serve with oysters Some more of our personal favorite ways to enjoy oysters ... Fresh on the Half-Shell --- The purest, simplest and most authentic way to enjoy great fresh oysters. Serve chilled on a bed of crushed or shaved iced, and offer cocktail sauce, Tabasco (or your favorite hot sauce) and lemon wedges as accompaniments. Then, simply slurp & enjoy! On the Grill --- Place oysters on a hot grill with the “cup” side down (so they cook in their own juices). With BBQ lid closed, cook for approximately 10-15 minutes, without turning oysters. Oysters are done when shells opens slightly, or when steam or bubbles can be seen around the edges of the shell. Stuffed Oysters --- Make a stuffing by mixing seasoned breadcrumbs, melted butter, Parmesan cheese, chopped garlic and bacon bits. Fill shucked oyster shells with the stuffing, and bake until cooked through. Serve with lemon wedges. Pan Fried Oysters and Garlic --- After shucking, remove the oyster meats, dip in flour (or seasoned breadcrumbs), then sauté in olive oil along with chopped garlic cloves. Serve with toothpicks as an appetizer, or toss with cooked pasta for a flavorful meal. Don’t forget the Wine or Beer! While many wines and beers are great with oysters, we are particularly fond of Pinot Gris (served very cold), or a nice Hefeweizen. |