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Description
Includes: (100) Fresh Oysters In The Shell
You will enjoy the salty flavor and rich texture of our Chesapeake oysters. Oysters are a very healthy food and high in protein. Oysters can be eaten raw or prepared in a variety of ways such as fried, steamed, broiled & sauteed. They also make a killer oyster fritter.
You will enjoy the salty flavor and rich texture of our Chesapeake oysters. Oysters are a very healthy food and high in protein. Oysters can be eaten raw or prepared in a variety of ways such as fried, steamed, broiled & sauteed. They also make a killer oyster fritter.
Oysters In The Shell (100-cnt) Handling & Preparation
Live shell oysters will keep 6-7 days when properly refrigerated. Place the oysters in a shallow bowl or tray to catch any liquid that may escape. You don’t want them to sit in their own water as this can cause them to suffocate. Cover the oysters loosely with a damp cloth or paper towel. This helps maintain humidity while preventing the oysters from drying out. Place the oysters on the bottom shelf of the refrigerator, where it's typically the coldest. This keeps the temperature stable and helps maintain their freshness.
When served raw, oysters in the shell are enjoyed with a squeeze of lemon or a dash of hot sauce, and they can also be cooked in various ways, such as grilling, baking, frying, or making stews. They are considered a delicacy in many coastal cuisines around the world, often enjoyed for their rich taste and smooth, buttery texture.
Oysters In The Shell (100-cnt) Recipes
Oysters on the Half Shell
Tools You’ll Need:
- Oyster knife (short, sturdy blade designed for opening oysters)
- Thick kitchen towel (optional, for gripping the oyster)
- Oyster dish or a deep bowl to catch the oyster’s liquor (the briny liquid inside)
- Gloves (optional, for extra safety)
Step-by-Step Instructions to Shuck an Oyster:
- Prepare Your Workspace: Place a towel or a non-slip mat on a stable surface (like a cutting board or countertop) to prevent the oyster from slipping as you shuck it. You can place the oyster on a flat surface, or you can hold it in your hand, depending on what feels more comfortable.
- Position the Oyster: Hold the oyster with the flat side up (the side that looks more rounded), and the hinge (the pointy end) facing you. Place the oyster firmly in the towel or between your fingers, using the towel to hold it steady.
- Insert the Oyster Knife: Using the pointed end of the oyster knife, insert it into the hinge of the oyster, the small gap between the top and bottom shells. You may need to wiggle the knife gently to get it started. Tip: Apply firm, controlled pressure—not too much force—so the knife slides into the hinge without slipping.
- Twist and Pop the Shell: Once the knife is securely inserted, twist it gently to pry open the oyster. You should feel the shell start to pop open slightly. If the shell resists, try applying a little more pressure. Keep the knife angled downward to prevent damaging the oyster inside.
- Cut the Muscle: Once the oyster is open, slide the knife along the top shell to cut the adductor muscle (the muscle that holds the oyster to the shell). Gently lift the top shell off. Be careful of any sharp edges on the shell.
- Check the Oyster: After removing the top shell, use the knife to carefully detach the oyster from the bottom shell by cutting through the bottom of the oyster's muscle (the part it’s attached to). Make sure the oyster remains in its liquor, and check for any shell fragments that could be floating around.
- Serve the Oyster: Your oyster is now ready to be served! If you’re eating it raw, place it on a plate with crushed ice or serve it with your favorite condiments like lemon wedges, mignonette sauce, or hot sauce.
Tips for Success:
Safety First: Always wear a glove or use a towel to protect your hand. Oyster knives are sharp, and the shells can be tough to crack.
Fresh Oysters: Make sure your oysters are fresh before you start shucking. They should be tightly closed or slightly open (if tapped, they should close). If any oysters do not close when tapped, discard them as they are dead.
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