Cooking Oysters

2 Oyster Dinner Recipes Plus Tips for Cooking Oysters

Every few months my husband and I enjoy treating ourselves to a homemade oyster dinner. Most of the time we bake them in a casserole-style recipe as we don’t enjoy just plain steamed oysters.

Oysters should be purchased fresh and then placed into the refrigerator and consumed as soon as possible. Some people say they can last up to 2 weeks refrigerated, but I say that is too long. I believe you should consume them within 3-4 days after purchasing them.

You can purchase a special knife that is found in kitchen and cooking stores called a oyster knife, which will help you to easily open the shell and remove the meat. You will insert the knife blade into the back hinge side of the shell and then twist it, until the shell opens.

Scalloped Oysters

1 pint oysters
1 cup fine bread crumbs
1/2 cup coarse cracker crumbs
1/2 cup butter, softened
1 cup oyster liquid
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon celery salt
butter for greasing the baking dish

Preheat oven to 350 degrees. Wash and drain oysters until they are clean. Using a 9 x 13″ baking dish, rub the bottom and sides with softened butter. In a small bowl, combine the bread crumbs with the softened butter until mixed and crumbly, then layer bread crumbs on the bottom of the baking dish. Arrange the clean oysters on top of bread crumbs and then finish up with the cracker crumbs on top. Season the top layer with salt, pepper and celery salt. Finally, pour the oyster liquid over the top. Bake in a 350 degree oven for 30 minutes or until done.

Deep-Fried Oyster Fritters

1 cup oyster meat
1/4 cup evaporated milk
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, softened
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour

Cook and drain the oysters, then remove the meat. In a large bowl, combine the evaporated milk, eggs, salt, black pepper, butter and baking powder. Stir in the flour until ingredients are combined. If the mixture is a little runny, stir in extra flour until its a thickened batter. Stir in the oyster meat and allow to stand for 5 minutes. Heat your deep fryer up to about 350 degrees and deep fry your coated oysters for 2-3 minutes until golden brown.

About the Author

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

Bacon wrapped oysters and bacon wrapped waterchestnuts cooking tips?

Using raw bacon…I’m going to bake for about an hour, at 350, is this right?
maybe I ought to cook longer at a lower temp to make sure bacon is cooked through?
I did not precook the bacon…they are already in the oven so so going back….
I meant no going back. This is going to appear above my question, right?

No Bacon will not take that long…I do bacon in the oven all the time. At 400 it only takes approximately 15 minutes to cook it crisp. The other person is right, that is WAY to long for oysters

Here is an idea, or guideline for the waterchestnuts
BACON WRAPPED WATER CHESTNUTS

2 (10 oz.) cans water chestnuts
1 (5 oz.) bottle soy sauce
Granulated sugar
1 lb. bacon

Marinate water chestnuts in soy sauce for at least 3 hours, turning often. Roll in sugar. Wrap each water chestnuts in 1/2 strip bacon (don’t stretch bacon). Secure bacon with toothpicks. Bake at 400 degrees for 15 to 20 minutes, or until bacon is partially crisp. Serve hot. Can be made and serve. Chicken livers may be substituted for water chestnuts. Makes 35 to 40.

And here is an easy guideline for the oysters
Angels on Horseback (Broiled Bacon Wrapped Oysters)

24 medium-size raw oysters, shucked and drained*
1/2 cup dry white wine
1 clove garlic, minced
Coarse salt
Freshly ground black pepper
Hot sauce or Tabasco sauce (to taste)
6 slices lean bacon, cut in half
12 buttered toast rounds (optional)
Lemon wedges

Preheat the broiler of your oven. Drain oysters.

In a bowl, mix the wine, garlic, salt, pepper, and hot sauce together. Add drained oysters and toss to coat; let marinate 20 minutes.

Cut the bacon in half and cook in a microwave oven for approximately 1 minute or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.

Angels on Horseback ready to bakeRemove oysters from marinade, Wrap each oyster in a bacon strip and secure with a damp toothpick or cocktail pick. Place the bacon-wrapped oysters on a broiler pan. Broil, until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly. Remove from oven.

NOTE: You may also cook these “angels” on an outdoor or range top grill.

Serve with the cocktail pick, or the pick can be removed and the oyster placed on a buttered toast round. Serve with lemon wedges.

Makes 24 appetizers.

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Oyster Recipes: How to Cook Oysters and Prepare Oyster Sauce | Pottery Barn

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