Oysters
Shucking &
Boiling
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INGREDIENTS












Fresh Oysters
Butter
Lemon
Garlic Powder
Hot Sauce

DIRECTIONS

Scrub Oysters and wash/rinse thoroughly. You
can use an old tooth brush to get rid of most of
the grit on the shell.
















If you're not going to use them right away, store
them in a bowl with water and ice in your frig.
They SHOULD be used within a couple of days
from purchase tho.


















For each 4 or so Oysters, melt 2 Tablespoons
of Butter with a dash of Hot Sauce. I just
microwave mine.
Once Oysters are shucked, rinse again. Then
you can boil them for about 7 min


















They will shrink to almost 1/2 their size.
Plate  serve with Lemons, more Hot Sauce, and melted
Butter. (Put a dash of Garlic POWDER in the Butter)

















OR... serve with Cocktail Sauce
HOW TO SHUCK OYSTERS

You can use an Oyster shucking knife OR...a flat head
screw driver!! (just make sure the screwdriver is
washed)
















Now there is a ROUND part of the Oyster, that is the
bottom. We want to open it at the top, which is the
more pointy end. Wriggle the screwdriver into it and
"pry" it open.
Be careful. Wrap a folded paper towel around the
bottom round part to hold Oyster in place while you are
doing this or wear heavy duty gloves.















Just wriggle that screwdriver into it, applying a bit of
pressure until you can safely open it all of the way.
Don't worry, as long as you are careful and patient,
you'll get the hang of it.
You can also lay the Oyster down with the screwdriver
in, and tap on the top of the screw driver with a small
hammer.















Once you've begun to "pry" it open, take a short knife
and CAREFULLY run it around the rim (the rounded
side of the Oyster) to separate the meat from the shell.

For this recipe, since we are boiling it, we want the
Oyster meat to remain attached.
If you are going to eat raw Oysters, then you need to
separate the meat from the shell.

NOTE: There is the school of thought that one
shouldn't rinse the Oysters again after shucking. I
guess I'll leave that one up to you. The ones that I
have been buying have an aweful lot of grit and sand
that I really DON'T want to eat, so yes I do rinse again.
Once you have shucked the Oysters you are
going to want to THOROUGHLY rinse again.
There will be some grit and you want to get rid of
this.
















Now, some people are afraid of actually shucking.
You can do this:
Put Oysters in freezer for 1/2 hour or so, and then
plop into a pot of rapidly boiling water for just a
few minutes. The Oyster will open on the bottom
round part of the shell, hopefully just enough for
you to use that screw driver again or a small knife
to pry the rest of the way open.
Keep in mind, that when boiling you ARE cooking
them a bit, so keep your eye on them.

















You will want to rinse them once opened again to
get rid of that grit.
Then you can put into a fresh pot of boiling water
to finish cooking.
Oysters will be about 1/2 of their size when they
are done.
I save all my Oyster shells.
I will soak them overnight in hot soapy water, rise,
and then work out any left over muscle in there.
I then run it thru the dishwasher a few times.
I then lay them out on a paper towel to dry and
store them.
Why do I do this?
Because I can quickly put canned or fresh Oyster
meat into the shells. Basically I do this to make a
quick and easy Oysters Rockefella, or to boil for a
few min to get it hot, then put them into the shells
and eat as in the recipe here, OR I put Oysters into
the shells, top with melted Butter & Bread crumbs
and then bake!!!
Counter
NOTE ON SHELLS:
I save mine. When done eating, I rinse them off and put
them in a bowl of soapy hot water over night. I repeat the
process again the next day.
There is a muscle that stays attached to the shell, and
you want to get it sort of mushy enough to be able to
scrape away with your finger nail or a butter knife. Once I
have done this I wash them in my dishwasher. I have
rather large compartments for my silverware so they fit
nicely in there. If you don't, you can always buy one of
those garment mesh bags that you put clothes in for your
washing machine, put the shells in that and put in your
dishwasher.
Point is to get them CLEAN. Afterwards, I let them air dry
on paper towels and then store them in a plastic food
bag.
Why, you may ask?
Because I can do two things with them. One is that they
make decorative candle holders for tea lights. Cool.
The other is, depending on the price of fresh Oysters,
another alternative is to just buy a pint of already
shucked Oyster meat, or even canned Oysters. If its the
pint of Oyster meat, I boil it for a few minutes as it is
uncooked. If its the can, I just use them straight. I simply
put them on top of the washed shell an VOILA!! A very
quick and easy appetizer.
I did JUST this with my Oysters Rockafella recipe, and
you know what, they are JUST AS GOOD as using fresh
Oysters. So SAVE THOSE SHELLS!!