Thought maybe some of you salt dogs might be able to better direct me on this issue. Been doing a lot of oystery hunting latley, but....still doing about 50/50 on those that will open when steamed and those that are no good, even though they appear to be fine when collecting them. Any of you seasoned oystery guys got any tips for upping the percentage of good ones?
"The key to finding gold is finding places where it can be accessed."
Closed shells means they are or were good but didn't get cooked enough. They should be cooked an additional few minutes after opening to assure they are thoroughly cooked. We ALWAYS barbecue ours. Set them on the grill with the larger shell on the bottom so you don't lose any juices. Pop them open, add a little garlic powder, and you're good to go. A thousand years from now they are going to think the field we throw the shells into was the ocean bottom 'cause there are hundreds of shells out there.
I copied this off the net:
Use small pots to boil or steam shellfish. If too many shells are cooking in the same pot, it's possible that the ones in the middle won't get thoroughly cooked. Discard any clams, mussels or oysters that do not open during cooking. Closed shells may mean they have not received adequate heat.
Banking off a Northeast wind, sailin' on a summer breeze
Closed shells means they are or were good but didn't get cooked enough. They should be cooked an additional few minutes after opening to assure they are thoroughly cooked. We ALWAYS barbecue ours. Set them on the grill with the larger shell on the bottom so you don't lose any juices. Pop them open, add a little garlic powder, and you're good to go. A thousand years from now they are going to think the field we throw the shells into was the ocean bottom 'cause there are hundreds of shells out there.
I copied this off the net:
Use small pots to boil or steam shellfish. If too many shells are cooking in the same pot, it's possible that the ones in the middle won't get thoroughly cooked. Discard any clams, mussels or oysters that do not open during cooking. Closed shells may mean they have not received adequate heat.
I'm going to try the grill Thanks!
As far as heat, just for the heck of it and thinking along that same line, I let some of them cook the entire time just to see if they needed to cook longer but they still didn't open. Some of them were in there a full 20 minutes. However, I did load the steamer up pretty heavily so maybe I'm just cooking too many at a time.
"The key to finding gold is finding places where it can be accessed."
Of course, the only place in Wisconsin we get oysters is the grocery store..............
"A casual stroll through the lunatic asylum shows that faith does not prove anything." — Friedrich Nietzsche
"You ask where I live. I cannot tell you. I am a Voyageur, a Chicot, sir. I live everywhere. My grandfather was a voyageur; he died while on a voyage. My father was a voyageur; he died while on a voyage. I will also die while en route, and another Chicot will take my place. Such is our course of life."
PS..we have never had one not open on the grill. We have had a couple that opened before we grilled them and those we tossed. One night 6 of us, including my oyster-loving granddaughter, ate 111 oysters and they weren't little ones. Had 112 but tossed one.
Banking off a Northeast wind, sailin' on a summer breeze
I quit eating them raw. Didn't want to run into any "Bum Luck". Seriously though, it can be dangerous
Originally Posted by packerbacker
PS..we have never had one not open on the grill. We have had a couple that opened before we grilled them and those we tossed. One night 6 of us, including my oyster-loving granddaughter, ate 111 oysters and they weren't little ones. Had 112 but tossed one.
Won't eat them raw either.......too many toxins at risk these days.
You're just laying them flat on the rack?
"The key to finding gold is finding places where it can be accessed."
Yes, just flat on the grill. There is a "bottom" shell; has a lip "slightly" larger than the other one. Have the larger shell on the bottom so you don't spill out the juices. After they open, they are ready. If you overcook them they will be dry and chewy. They will be very hot! An ov-glove works great but you can get it done with a rag or pot holder. The meat will be stuck to the bottom shell. Just cut it loose and use the shell like a sipping cup. Garlic powder, maybe pepper and/or tobasco sauce...........mmmmmm...........MMMMMMMMM!
Banking off a Northeast wind, sailin' on a summer breeze
I like them grilled too. although my fav is wrap oyster in slice of bacon use toothpick to hold in place & throw on the grill. when bacon is crisp, you got yourself a little bite of heaven. gosh I'm getting jealous.
Yes, just flat on the grill. There is a "bottom" shell; has a lip "slightly" larger than the other one. Have the larger shell on the bottom so you don't spill out the juices. After they open, they are ready. If you overcook them they will be dry and chewy. They will be very hot! An ov-glove works great but you can get it done with a rag or pot holder. The meat will be stuck to the bottom shell. Just cut it loose and use the shell like a sipping cup. Garlic powder, maybe pepper and/or tobasco sauce...........mmmmmm...........MMMMMMMMM!
Originally Posted by mamabear
I like them grilled too. although my fav is wrap oyster in slice of bacon use toothpick to hold in place & throw on the grill. when bacon is crisp, you got yourself a little bite of heaven. gosh I'm getting jealous.
Oh boy! Thanks bunches on both accounts! Guess what I'll be trying this weekend!
"The key to finding gold is finding places where it can be accessed."
Here's a pic of a real oyster. Notice the lip of the bottom shell is just a little larger than the top one and the bottom shell is also deeper with the meat and juices in it.
Banking off a Northeast wind, sailin' on a summer breeze
Here's a pic of a real oyster. Notice the lip of the bottom shell is just a little larger than the top one and the bottom shell is also deeper with the meat and juices in it.
Got it. Thanks!
"The key to finding gold is finding places where it can be accessed."
Can't think of a better way to go! And can't think of a worse world than with no raw oysters. 8)
"A casual stroll through the lunatic asylum shows that faith does not prove anything." — Friedrich Nietzsche
"You ask where I live. I cannot tell you. I am a Voyageur, a Chicot, sir. I live everywhere. My grandfather was a voyageur; he died while on a voyage. My father was a voyageur; he died while on a voyage. I will also die while en route, and another Chicot will take my place. Such is our course of life."
Hot grill, 2 wet burlap sacks. Lay one very wet sack on grill add layer of oysters cover with second very wet sack. But my favorite way is to get 8-10 bushels call up family n friends. I use 4 gas cookers n 4 turkey frier pots with wire baskets add about 3? of water to the pots, put a brick in the bottom to hold basket out of water, add oysters n cover. When the ones on top start to open the rest r ready. For cleaning i use to go to carwash works great just dont use the soap! Now i have a big expanded metal tray that will hold bout 2 bushels at a time and hitm with the pressure washer. I preffer my oysters straight out of the shell no dressings, I want to taste oyster, same way with my steak... I very important thing if they dont open chances r they were dead, and u do not want to eat a bitter stomach turning dead oyster!
LinkBack URL
About LinkBacks
Reply With Quote
Originally Posted by mamabear
Seriously though, it can be dangerous
