This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.
O is for...
Firecracker Oatmeal Peanut Butter Blossoms by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
How to Shuck Oysters and a Few Serving Ideas by Culinary Cam (you're here)
Maple Oat Pecan Scones by Blogghetti
Olive Cream Cheese Bites by Palatable Pastime
Orange Chili Pulled Pork by A Day in the Life on the Farm
Oreo Mousse Cake by Jolene’s Recipe Journal
Oreo Paratha by Magical Ingredients
Ozark Pudding by A Messy Kitchen
Roasted Onion and Asiago Miche by Karen’s Kitchen Stories
Spicy Orange Braised Short Ribs by Food Lust People Love
Whole Orange Cake by Mayuri’s Jikoni
I considered several different topic for today, including octopus, olives, okra, and more. But I decided to share a process of preparing and serving oysters. An old album popped up as a memory and I couldn't resist.
Back in 2007 I rented a house on Tomales Bay for Jake's birthday; D was 3 and R was just about to turn 5. The kayak outfitter wouldn't allow D on a kayak, so R and Jake enjoyed the calm waters of the bay, D and I had a culinary adventure to Drakes Bay Oyster Company. Yes, he's small, but that was still more oyster shells than I have ever seen in my life!
I'll admit: I have a love-hate relationship with oysters. I love them. Loved them. But, after one too many oysters in New Orleans when we were there for a SCUBA convention many, many moons ago, I developed a sensitivity to them. Yes, I may have had over a dozen raw oysters on my own. Maybe. In any case, I was miserable - stomach cramping and all - for an entire day. And, ever since, it's a fifty-fifty chance that I'll have the same reaction. I've eaten half a dozen fresh oysters from Morro Bay that didn't affect me at all; then I've eaten just one from Tomales Bay that sent me to bed in tears.
There's no rhyme or reason to it. So, I usually steer clear. But if I can get them super fresh, I usually decide to risk it. First, though, I have to shuck them. Here's ..
How to Shuck Oysters
You'll Need...
live oysters (make sure the shells are tightly closed)
cold water
a dish towel
a dull, but stiff knife (I don't have a shucking knife. I used a heavy duty butter knife.)
small, shallow bowl
What to do...
Scrub the oysters clean with a brush. Rinse with cold water. Steady the oysters in a dish cloth.
Insert the tip of a knife between the shell halves, and slide it around as you pry it open. Using the knife, pull the muscles away from the top, flat shell and bend the shell back.
Discard the top shell. Leave the oyster in its shell. Nestle the oysters in a bed of breadcrumbs to keep them steady.
A Few Serving Ideas
Steam them in their own juices with some picked garlic and a dab of red chili paste. Toss them on the grill and eat them as soon as they pop open. Or top them with mignonette.
Mignonette is a condiment that is traditionally made with minced shallots, cracked pepper, and vinegar that is served over raw oysters. I like to mix it up a bit and add small vegetables such as cucumbers for crunch or pomegranate arils for a burst of tartness.
That's my offering for the letter 'O.'
The Alphabet Challenge So Far...
My posts are below with links to everyone else's recipes. I skipped letter 'F' apparently. Enjoy!
Great tips to process the oysters!
I've never actually had raw oysters. Great tips again!
Hubby loves oysters and for him too it is a risk he takes. Sometimes the tummy is absolutely fine and other times not too good. I guess the secret is freshness.
My mom adores oysters and they are such a rare treat! Like, once every ten years or so. The garlic and chili sound particularly good.
What a bummer to have a food you love turn on you like that! Great tips here and that pile of oyster shells is jaw dropping, so neat.