Salty Oysters on the Half-shell Four Ways
It used to be that Southerners ate oysters only in months with the letter r in them because it was just too hot from May to August to ensure their safety and freshness. Today, thanks to the wonders of modern refrigeration, they can be eaten year-round. Keep in mind that oysters must be cooked or eaten alive, so freshness is paramount when using oysters, mussels, clams, and scallops. Fresh, properly stored oysters should smell clean and briny, with no hint of fishiness. Any that remain open when tapped prior to cooking or closed after cooking should be discarded.
Recipe information
Yield
serves 2 to 4
Ingredients
Preparation
Oysters Mignonette
Step 1
Combine 1/2 cup red wine vinegar, juice of 1/2 lemon, 1 minced shallot, and sea salt and freshly ground black pepper to taste. Stir to mix. Shuck 2 dozen oysters (see Know how, page 22) and spoon a small amount of the vinegar sauce on top of each oyster. Place on ice to keep chilled and serve immediately.
Oysters Casino
Step 2
Preheat the oven to 475°F. Sprinkle rock salt on a rimmed baking sheet and heat in the oven for about 10 minutes. Shuck 2 dozen oysters (see Know-how, page 22) and top each oyster with one 2-inch slice half-cooked bacon, a sprinkle of chopped fresh parsley, and a squeeze of fresh lemon juice. Season with sea salt and freshly ground black pepper to taste, transfer to the prepared baking sheet, and bake until the bacon is crispy, about 3 minutes. Remove from the oven and serve warm.
Oysters Bienville
Step 3
Preheat the oven to 475°F. Sprinkle rock salt on a rimmed baking sheet and heat in the oven for about 10 minutes. Combine 1 cup fresh bread crumbs (see Know-how, page 134) with 4 tablespoons (1/2 stick) melted butter, 2 tablespoons heavy cream, and the zest of 1 lemon. Shuck 2 dozen oysters (see Know-how, page 22) and top each oyster with a few pieces of lump crabmeat and a spoonful of the bread crumb mixture. Season with sea salt and freshly ground black pepper to taste, transfer to the prepared baking sheet, and bake for 5 to 7 minutes, until the topping is golden brown and slightly bubbly. Remove from the oven and serve warm.
Oysters Rockefeller
Step 4
Preheat the oven to 475°F. Sprinkle rock salt on a rimmed baking sheet and heat in the oven for about 10 minutes. Sauté 2 cups fresh spinach, washed and drained, with 2 minced garlic cloves in 1 tablespoon olive oil for about 1 minute, until the spinach wilts and turns bright green. Shuck 2 dozen oysters (see Know-how, page 22) and top each oyster with a few leaves of the garlic spinach, a splash of Pernod, and a sprinkling of freshly grated Parmesan cheese. Season with sea salt and freshly ground black pepper to taste and transfer to the prepared baking sheet. Bake for 5 to 7 minutes, until the cheese is golden and slightly bubbly. Remove from the oven and serve warm.
Know-how: Shucking Oysters
Step 5
To shuck an oyster, first stabilize the oyster by placing it between two dishtowels on the counter. This is an important precaution so you won’t cut yourself if the knife or the oyster slips. Once the oyster is stabilized, insert an oyster knife (a regular kitchen knife will likely break) between the two shells directly to the side of the place in the back where the shells hinge together. Twist the knife around until the shells pop open. Use the knife to slice through the bit of muscle connecting the oyster to the top shell, then snap off and discard the top shell. To ensure that the oyster slips right off the shell when you eat it, run the blade of the knife under the oyster itself, severing the connective tissue that keeps it in place. Another method that works for all but raw preparations is to first roast the oysters on a rimmed baking sheet in a preheated 400°F oven or on a hot grill just until the shells begin to loosen and separate; pop the tops right off by hand and proceed with your recipe. Just handle the hot oysters with tongs or a kitchen towel to avoid burns.
Chew on this: About Southern Oysters
Step 6
The oysters found along the East and Gulf coasts are almost all the same variety, commonly called Eastern or Atlantic oysters, but you wouldn’t know it from eating them. Because oysters filter their food from the water in which they live, they vary considerably from place to place based on local conditions. Thus, oysters from Apalachicola, Florida—where wild oysters are still harvested from little boats using long tongs—are known for their plump, meaty flesh and mild, coppery flavor, while Chesapeake oysters are famously sweet, a result of the many freshwater tributaries that make their watery home less salty. The oysters from Chincoteague Inlet, in Virginia, are made salty by the waxing and waning Atlantic tide that continually washes over them, and Breton Sound oysters are sweetest in the spring, when the Louisiana marshes are flooded with fresh water.
Step 7
This same filtration process makes oysters one of the most vulnerable of all sea creatures; given polluted water, they are among the first to suffer. And because oyster reefs play a key role in maintaining estuaries—the nurseries of the sea—the consequences of their destruction are manifold. As consumers, our best bet is to support local, sustainably operated oyster fisheries and—most urgently—ongoing efforts to restore the national treasures that are Southern oyster reefs.
