Oysters baked in the shell

ivk said:

I would like to bake oysters in their shells. This will be my first
try with oysters - I never cooked nor eaten them before. What oven
temperature is recommended ? Should they be removed as soon as they
open (one by one), or only after certain time ? What kind of sauce
should be used ?

Quoted message said:

Go to a restaurant and order Oysters Rockefeller and see if you like
those. Why attempt a recipe you've never eaten?

ivk <[email hidden]> wrote in news:9a16b80b-9628-4b20-8c9d-
[email hidden]:

Quoted message said:

I would like to bake oysters in their shells. This will be my first
try with oysters - I never cooked nor eaten them before. What oven
temperature is recommended ? Should they be removed as soon as they
open (one by one), or only after certain time ? What kind of sauce
should be used ?

Don't be a heathen!!!

They are to be eaten *raw*, with maybe a drop of Tabasco sauce, or a
squeeze of lemon.

On Wed, 5 Dec 2007 19:33:43 -0800 (PST), ivk <[email hidden]>

Quoted message said:

I would like to bake oysters in their shells. This will be my first
try with oysters - I never cooked nor eaten them before. What oven
temperature is recommended ? Should they be removed as soon as they
open (one by one), or only after certain time ?

Take them out when they open.

Quoted message said:

What kind of sauce should be used ?

What do you like? Start with hot sauce or cocktail sauce and go from
there.

--
See return address to reply by email
remove the smiley face first

One time on Usenet said:

I would like to bake oysters in their shells. This will be my first
try with oysters - I never cooked nor eaten them before. What oven
temperature is recommended ? Should they be removed as soon as they
open (one by one), or only after certain time ? What kind of sauce
should be used ?

I hate to be a wet blanket, but I don't recommend baking them in
the shell. The shells can become very brittle and it's easy to get
bits on the oysters -- not at all pleasant to bite into! If you don't
like them raw, try removing from shell and frying slowly until firm
or perhaps roll in crumbs and bake. As for sauces, I don't use them
but a nice cocktail or tartar sauce might be good. There should be
recipes for them on Google. Below are a couple of ways I've cooked
oysters:

Beach Grilled Oysters

Shuck and rinse fresh oysters, place in metal muffin tins. Add
butter and seasonings, then cook on the grill. Serve with Tabasco
if desired.

Pan Fried Oysters

1 pint shelled oysters, small
Seasoned flour
Butter
Milk (about 1 cup)
*Hot* Water in 1 quart saucepan

Dip oysters, one at a time, in hot water and hold for 15
seconds or so, then in cold milk. Dredge in flour, fry slowly
in melted butter in large saucepan over medium heat, until
brown.

--
Jani in WA

ivk said:

I would like to bake oysters in their shells. This will be my first
try with oysters - I never cooked nor eaten them before. What oven
temperature is recommended ? Should they be removed as soon as they
open (one by one), or only after certain time ? What kind of sauce
should be used ?

No, no! Oysters are not clams. Start at the beginning. Find a
friend who knows how to shuck oysters -- i.e., how to open them,
remove the top shell, and free the oyster from the bottom shell,
cutting past the (whatever its name is) muscle. Or study something
like this page:
http://www.marylandinfo.com/sponsorships/how_to_shuck_oysters.html

Once you have oysters shucked you really should just eat them as is.
Little bit of lemon juice or hot sauce is occasionally permitted.
This is the essence of the critter. All cooked recipes are
disguises. But if you must cook them, still start by shucking them.
Then go on with your Rockefeller or your frying...... -aem

On Thu, 06 Dec 2007 04:40:35 GMT, [email hidden] (Little

Malice) said:

I hate to be a wet blanket, but I don't recommend baking them in
the shell. The shells can become very brittle and it's easy to get
bits on the oysters -- not at all pleasant to bite into!

I don't understand what the big difference is between baking and
bbqing oysters. I've bbqed them many times and never experienced any
brittle shell problems.

--
See return address to reply by email
remove the smiley face first

Quoted message said:

1 pint shelled oysters, small
fry slowly in melted butter

Thanks Jani. Do they have to be fully immersed in the melted butter ?
Also, I guess, I can cut them in two if small ones are not available...

In article
<[email hidden]>,

ivk said:

Quoted message said:

1 pint shelled oysters, small
fry slowly in melted butter

Thanks Jani. Do they have to be fully immersed in the melted butter ?

I'm not Jani but no. Fry them in a bit of butter. Jani may disagree.

Quoted message said:

Also, I guess, I can cut them in two if small ones are not available...

Don't do that. Small, medium and large oysters cook quickly whole.
Remember that you can eat oysters raw, rare, medium rare, medium, medium
well or cooked to death. None will kill you. Taste and texture differ
somewhat depending on doneness. It's up to you when to stop. I suggest a
quick saute in butter if you don't eat them raw. Don't cut an oyster in
two.

leo

One time on Usenet said:

Quoted message said:

1 pint shelled oysters, small
fry slowly in melted butter

Thanks Jani. Do they have to be fully immersed in the melted butter ?
Also, I guess, I can cut them in two if small ones are not available...

No, yes, and you're welcome... :-)

--
Jani in WA

One time on Usenet said:

Don't cut an oyster in two.

Leo's right, and I shouldn't have told the OP to cut them. It's late
and I'm tired -- at least that's my story...

--
Jani in WA

One time on Usenet said:

On Thu, 06 Dec 2007 04:40:35 GMT, [email hidden] (Little

Malice) said:

I hate to be a wet blanket, but I don't recommend baking them in
the shell. The shells can become very brittle and it's easy to get
bits on the oysters -- not at all pleasant to bite into!

I don't understand what the big difference is between baking and
bbqing oysters. I've bbqed them many times and never experienced any
brittle shell problems.

We grill them in baking cups, so I've never dealt with the shell issue
in that case -- I just remember having them baked at restaurants and
at home, and always hating the brittle shells. But I can't stand egg
shells in my food either...

--
Jani in WA

One time on Usenet said:

One time on Usenet said:

Quoted message said:

1 pint shelled oysters, small
fry slowly in melted butter

Thanks Jani. Do they have to be fully immersed in the melted butter ?
Also, I guess, I can cut them in two if small ones are not available...

No, yes, and you're welcome... :-)

WRONG, WRONG, WRONG! Shame on me, you should only cut up an oyster for
stew. I really should go to bed...

--
Jani in WA

sf said:

On Thu, 06 Dec 2007 04:40:35 GMT, [email hidden] (Little

Malice) said:

I hate to be a wet blanket, but I don't recommend baking them in
the shell. The shells can become very brittle and it's easy to get
bits on the oysters -- not at all pleasant to bite into!

I don't understand what the big difference is between baking and
bbqing oysters. I've bbqed them many times and never experienced any
brittle shell problems.

I was going to suggest grilling them, too. We used to do that on Maui all
the time. Split the shell, add garlic butter, toss on a little hot sauce
and some chives. Grill until the meat is firm. They turn out really yummy!
(Of course raw with vodka, cocktail sauce and lemon works, too!)

kili

aem said:

ivk said:

I would like to bake oysters in their shells. This will be my first
try with oysters - I never cooked nor eaten them before. What oven
temperature is recommended ? Should they be removed as soon as they
open (one by one), or only after certain time ? What kind of sauce
should be used ?

No, no! Oysters are not clams. Start at the beginning. Find a
friend who knows how to shuck oysters -- i.e., how to open them,
remove the top shell, and free the oyster from the bottom shell,
cutting past the (whatever its name is) muscle. Or study something
like this page:
http://www.marylandinfo.com/sponsorships/how_to_shuck_oysters.html

Once you have oysters shucked you really should just eat them as is.
Little bit of lemon juice or hot sauce is occasionally permitted.
This is the essence of the critter. All cooked recipes are
disguises. But if you must cook them, still start by shucking them.
Then go on with your Rockefeller or your frying...... -aem

Here in Maryland (where oyster is almost king), confirmed oyster
enthusiasts shuck the oyster, leave it on the lower shell, cut through
the muscle, lift the shell to the lips and swallow the oyster whole
without chewing. They claim the momentary pleasure is having it slide
down the throat. To heck with that - I like shucked oysters but I at
least bite once!
I like them raw, also fried (using panko) but don't partake of the
beloved oyster stew. Somehow, oysters in milk don't turn me on.

I would probably like them raw, too, but the danger of getting a
parasite is real, IMHO. I really liked the last recipe from Jani (who
claims she is not Jani, I guess 🙂), will not cut them in 2
(promise!), but don't quite understand why this recipe emphasizes that
the oysters should be "small" - the ones I have in mind, from a big
Chinese store, are not small at all.

The message
<[email hidden]>
from ivk <[email hidden]> contains these words:

Quoted message said:

I would probably like them raw, too, but the danger of getting a
parasite is real, IMHO.

What parasite do you think oysters have, that could also survive in
and affect people?

Janet.

One time on Usenet said:

I would probably like them raw, too, but the danger of getting a
parasite is real, IMHO. I really liked the last recipe from Jani (who
claims she is not Jani, I guess 🙂),

LOL! I did put that incorrectly, didn't I?

Quoted message said:

will not cut them in 2
(promise!), but don't quite understand why this recipe emphasizes that
the oysters should be "small" - the ones I have in mind, from a big
Chinese store, are not small at all.

It's a preferrence thing, IMO. Some people don't like big oysters; I'm
not sure why although they seem more rich to me...

--
Jani in WA

Quoted message said:

What parasite do you think oysters have, that could also survive in
and affect people?

Just google for "raw oyters" parasites.

One time on Usenet said:

Janet Baraclough <[email hidden]> said:

Quoted message said:

Quoted message said:

What parasite do you think oysters have, that could also survive in
and affect people?

Quoted message said:

Just google for "raw oyters" parasites.

http://ars.usda.gov/is/pr/1998/980310.htm

Bleah...

--
Jani in WA