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Description
Approx. 30 oysters per pint
Includes: (1) 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 (Pint) 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 (Pint) Recipes
Oyster Stew
Ingredients:
- 1 pint shucked oysters with their liquor
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 teaspoon paprika (optional, for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- Crackers or crusty bread, for serving
Instructions:
- Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and celery. Cook, stirring occasionally, until softened (about 5 minutes).
- Add Liquids: Pour in the strained oyster liquor, milk, and heavy cream. Heat gently over medium-low heat, stirring frequently, but do not let it boil.
- Cook the Oysters: Once the mixture is hot, add the oysters to the pot. Cook for about 3-5 minutes, or until the edges of the oysters curl slightly.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Ladle the stew into bowls and garnish with parsley and a pinch of paprika if desired. Serve immediately with crackers or crusty bread.
