Oysters sold without shells - need help with a recipe

W

wavesmachine

New member
We always like cooking oysters in the deep half of their shells, with
oil and garlic. But this time, we bought oysters in the box without
shells - any suggestions for a recipe ?
 
On 2/4/2011 4:28 PM, Melba's Jammin' wrote:




I was going to suggest that along with battering and deep frying.
The latter is the only way I ever enjoyed oysters. I haven't eaten
them in years, too leery about contamination.

gloria p
 
gloria.p wrote on Fri, 04 Feb 2011 17:24:01 -0700:



My most spectacular and long lasting case of Montezuma's revenge came
from deep fried oysters. It was based on a misunderstanding and 50 years
ago but I have not eaten cooked oysters since.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not
 
Melba's Jammin' wrote:




Between oyster stew and oyster chowder, I prefer chowder hands down.
(I've possibly posted my technique for making it here in the past.)


Steve
 
On 2/4/2011 5:45 PM, James Silverton wrote:



Clarification: I haven't eaten oysters in any form since we moved from
the east coast, 27 yrs. ago.

My inlaws often brought Chesapeake Bay oysters back on ice when they
drove through MD. I was never crazy about them. When we go to seafood
restaurants in Denver I cringe when anyone orders raw clams or oysters.
Our tour group ate lots of seviche in Panama but I never ordered it.
A little exposure to microbiology is a caution-producing experience.

gloria p
 
On Fri, 4 Feb 2011 14:37:47 -0800 (PST), ivk
wrote:


You can do the same thing in a skillet. Personally, I like butter and
garlic.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 2/4/2011 1:28 PM, Melba's Jammin' wrote:

I made oyster stew the other day. The milk curdled but I covered that up
by mixing in some flour to thicken it a bit. Does this usually happen?
Is there some way to prevent this? I used one of those jars of
refrigerated shucked oysters and maybe I should have rinsed the oysters
off first. Thanks. BTW, it was delicious!
 
"gloria.p" wrote:

I've eaten a lot of ceviche, raw oysters, clams, and of course plenty of
sushi and sashimi and never once had any issues with it. There is a
difference between caution i.e. ensuring the food is prepared properly
under sanitary conditions, and paranoia i.e. completely avoiding foods
that millions of people eat daily with no issue because of some remote
risk.
 
"sf" wrote in message news:[email protected]...

On Fri, 4 Feb 2011 14:37:47 -0800 (PST), ivk
wrote:


You can do the same thing in a skillet. Personally, I like butter and
garlic.



Do you think that Garlic goes with Oysters?...... Goes well with Prawns and
Snails, but Oysters????.....

BB
 
In article ,
dsi1 wrote:


I don't know; I've never made oyster stew. :-\

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
Always add milk only, when what is being cooked is almost finished
cooking; just short of a scald, and never beyond a full boil.


On Fri, 04 Feb 2011 15:25:08 -1000, dsi1 wrote:
 
On Sat, 5 Feb 2011 13:28:06 +1100, " Bigbazza" wrote:


Oh *yes*, don't knock it until you've tried it. Butter and lots of
minced garlic, don't be shy. Simmer them together for a minute or two
before introducing the oysters (to cook the garlic) and don't overcook
the oysters. Eat on bruschetta (grilled bread).

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message news:[email protected]...

On Sat, 5 Feb 2011 13:28:06 +1100, " Bigbazza" wrote:


Oh *yes*, don't knock it until you've tried it. Butter and lots of
minced garlic, don't be shy. Simmer them together for a minute or two
before introducing the oysters (to cook the garlic) and don't overcook
the oysters. Eat on bruschetta (grilled bread).



The only trouble being is that they cost an arm and a leg to buy here,
SF...:-(

BB
 
I thought that toxins (unlike bacteria) can cause only a very short
bout of Montezuma revenge, like several hours, until the toxins are
washed out. Am I correct ?

Of course I have no way of knowing where my oysters came from. I
bought them at Costco.



On Feb 4, 8:30?pm, [email protected] (Steve Pope) wrote:
 
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