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Description
Includes: (50) 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 (50-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 (50-cnt) Recipes
Oysters Bienville
Ingredients:
- 50 fresh oysters in the shell, scrubbed clean
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped bell pepper
- 2 cloves garlic, minced
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 cup crab meat (optional)
- 1/2 cup heavy cream
- 1/4 cup white wine (or seafood stock)
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs (preferably panko for crunch)
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Oysters: Shuck the oysters and carefully remove the top shell, keeping the oyster in the bottom shell. Discard any shells that don’t fully open or that appear damaged. Arrange the oysters on a baking sheet or in a broiler-safe dish, placing them on a bed of rock salt or crumpled foil to keep them stable.
- Make the Bienville Sauce: In a large skillet, melt the butter over medium heat. Add the onion, celery, bell pepper, and garlic. Sauté until the vegetables are soft, about 5 minutes. Add the shrimp and crab meat (if using) and cook for another 3-4 minutes until the shrimp turns pink. Pour in the heavy cream and white wine. Stir well and bring to a simmer. Let it cook for about 2–3 minutes, until it thickens slightly. Stir in the paprika, cayenne (if using), salt, and pepper. Taste and adjust seasoning as needed. Remove the skillet from heat and set it aside.
- Prepare the Topping: In a small bowl, combine the grated Parmesan cheese and breadcrumbs.
- Assemble the Oysters: Spoon the shrimp and vegetable mixture onto each oyster. Top with a generous sprinkle of the Parmesan and breadcrumb mixture.
- Bake the Oysters: Place the oysters in the preheated oven and bake for 12–15 minutes, or until the topping is golden brown and bubbly.
- Serve: Garnish with fresh parsley and serve immediately with lemon wedges on the side.
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