Thread: Oysters sold without shells - need help with a recipe

In article
<[email protected]>,
ivk <[email protected]> wrote:

> 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 ?

Oyster Stew - a tradition at Christmas in some families.
--
Barb

Melba's Jammin' wrote:
>
> In article
> <[email protected]>,
> ivk <[email protected]> wrote:
>
> > 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 ?
>
> Oyster Stew - a tradition at Christmas in some families.
> --
> Barb

Fried oyster po-boys.

On 2/4/2011 4:28 PM, Melba's Jammin' wrote:
> In article
> <[email protected]>,
> ivk<[email protected]> wrote:
>
>> 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 ?
>
> Oyster Stew - a tradition at Christmas in some families.




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

On Feb 4, 2:37*pm, ivk <ivk2...@hotmail.com> wrote:
> 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 ?

Oyster poppers!!

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

> On 2/4/2011 4:28 PM, Melba's Jammin' wrote:
>> In article
>> <[email protected]
>> .com>, ivk<[email protected]> wrote:
>>
>>> 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 ?
>>
>> Oyster Stew - a tradition at Christmas in some families.

> 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.

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' <[email protected]> wrote:

> ivk <[email protected]> wrote:

>> 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 ?

>Oyster Stew - a tradition at Christmas in some families.

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

>
>> 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.
>
> 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.


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 <[email protected]>
wrote:

> 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 ?

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:
> In article
> <[email protected]>,
> ivk<[email protected]> wrote:
>
>> 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 ?
>
> Oyster Stew - a tradition at Christmas in some families.

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:
>
> On 2/4/2011 5:45 PM, James Silverton wrote:
> > gloria.p wrote on Fri, 04 Feb 2011 17:24:01 -0700:
> >
>
> >
> >> 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.
> >
> > 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.
>
> 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.

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 <[email protected]>
wrote:

> 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 ?

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 <4d4ca6e6$0$11835$[email protected]>,
dsi1 <[email protected]> wrote:

> On 2/4/2011 1:28 PM, Melba's Jammin' wrote:
> > Oyster Stew - a tradition at Christmas in some families.
>
> 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?

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

Originally Posted by Pete C.

Melba's Jammin' wrote:[color=blue]
>
> In article
> <[email protected]>,
> ivk <[email protected]> wrote:
>
> > 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 ?

Fried oyster po-boys.

I've seen these on menus in several places, but just haven't dared to try it. What are the norms for what is on the po-boy other than oysters?

Originally Posted by James Silverton

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

Well hello again James. You and I met on a sushi newsgroup quite some time ago. I remember you because my family lives in your area. I hope you've been doing well.

I'm still a sushi addict, but have gotten good enough at making my own to save lots of money.

dsi1 <[email protected]> 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?

Make sure the stew is not acidic, and add the (separately warmed) milk
immediately before serving it.

Steve

On Sat, 5 Feb 2011 13:28:06 +1100, " Bigbazza" <invalid addy@
this.is.invalid.net> wrote:

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

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" <invalid addy@
this.is.invalid.net> wrote:

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

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

Thnaks for all your suggestions, but now you made me scared. Can it be
really that bad ? How can one get such a bad poisonning from cooked
oysters ?


> 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.

ivk <[email protected]> wrote:

>Thnaks for all your suggestions, but now you made me scared. Can it be
>really that bad ? How can one get such a bad poisonning from cooked
>oysters ?

Toxins. You need to be a little careful about where your oysters
from from.

Steve