We went down to Brady’s Oysters on Wednesday, and The Missus bought a pint of medium, locally-grown oysters. I thought I’d bread them and fry them, but we already have leftover razor clams she cooked the other night.
I thought I’d use the rack from the slow cooker to put them on the barbie and treat them with fire. Then
The Missus said something about lining a pan with foil. OK… So fry them on the barbie? That doesn’t sound right.
Grilled oysters are cooked on the grill in their shells, but these oysters are shucked. Maybe put them in a pie tin with their liquor and butter and garlic, and then sprinkle some parmesan? That might work, but I wouldn’t get the spillage with a pie tin that I would with shells. Spillage => flame => flavour. On the other hand, cooking them in their liquor in their shells is pretty much just boiling them too.
Ideas?
I’d sauté them in butter, tarragon and wine, and throw them on top of some pasta.
I’m good with frying dead oysters, but SWMBO doesn’t want them fried.
Man, too bad these are shucked already. Nothing like Oysters on the half shell freshly shucked.
Do you know what kind these are? Sweet Nisqually or somesuch?
I am fortunate in having a father-in-law who happily gathers and shucks oysters and then gives the lion’s share to me. Getting all of those oysters has led to a lot of experimentation, and my favorite way to eat them is something like this:
Spread hot cooked rice in a shallow casserole or pie pan with cooked spinach leaves spread over the top(at least a couple of layers of leaves). Make a shallow indentation with a spoon for for every oyster you are using and lay an oyster in it. Over each oyster, spoon a butter/oil/hot sauce/spices/herbs/whatever mixture and then sprinkle grated parmesan over them. Put the pan under the broiler for a couple-three minutes until nicely browned(almost burned is best). It’s delicious!
The spinach leaves keep the oil/liquid from leaking through, so don’t use chopped spinach.
Scalloped oysters made with saltines and cream were a staple at a Thanksgiving held at a relative’s.
I’m sautéing the oysters in butter, garlic, and tarragon on the barbie’s side burner.
I should have used unsalted butter. But they were delicious. Thanks, Elmer_J.Fudd!
I don’t know. I do know that Brady’s string-grows them there.