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Description
Includes: (3) Pint Fresh Shucked Oysters
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 are caught and shucked daily by our local watermen. They are also available in the shell. Shucked oysters will keep 10-14 days after arrival date.
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 are caught and shucked daily by our local watermen. They are also available in the shell. Shucked oysters will keep 10-14 days after arrival date.
Shucked Oysters (3 Pints) Handling & Preparation
Freshly shucked oysters are packaged in 16-ounce glass jars or one-gallon plastic tubs, securely sealed and clearly dated. Upon arrival, refrigerate immediately. The oysters remain fresh until the date indicated on the container, typically lasting 10-14 days.
These oysters are versatile and can be used in numerous dishes, such as fritters, oyster stew, or casseroles. The choice of recipe is entirely yours!
Shucked Oysters (3 Pints) Recipes
Baked Oyster Casserole
Ingredients:
- 3 pints shucked oysters, drained (reserve 1/2 cup oyster liquor)
- 4 cups crushed butter crackers (e.g., Ritz crackers)
- 1/2 cup unsalted butter, melted
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1/2 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Oysters: Drain the oysters, reserving 1/2 cup of the liquor. Check the oysters for shell fragments and set them aside.
- Sauté Aromatics: In a skillet over medium heat, sauté the chopped onion and celery in 2 tablespoons of the melted butter until softened (about 5 minutes).
- Prepare the Cracker Mixture: In a bowl, mix the crushed crackers with the remaining melted butter until evenly coated.
- Assemble the Casserole: Grease a large baking dish. Spread a thin layer of the buttered cracker crumbs at the bottom. Layer half of the oysters over the cracker crumbs. Sprinkle with salt, pepper, and Old Bay seasoning (if using). Add half of the sautéed onion and celery mixture on top. Repeat the layers with the remaining oysters, seasoning, and onion mixture.
- Make the Cream Mixture: In a small bowl, whisk together the milk, heavy cream, Worcestershire sauce, and reserved oyster liquor. Pour the mixture evenly over the casserole.
- Top and Bake: Cover the casserole with the remaining cracker crumbs. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling.
- Garnish and Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
