Oysters

Oysters are such a treat! Not only are they delectable raw, they can also be prepared in a thousand and one different ways…

Raw oysters
The best way to appreciate the nutty flavour and ocean taste of oysters is to eat them raw. And there are so many species, why not try a variety of different oysters! It’s the only way to discover and compare them.…

• Clean and shuck the oysters just before serving, making sure not to lose any of their natural juices.
• In a large platter, lay the oysters on a bed of ice for a few minutes to allow the natural juices to return.
• Enjoy the oysters with a few drops of lemon juice, a mixture of red wine vinegar and shallots, perhaps a little horseradish or maybe even a few drops of vodka!

Pan frying oysters
This method consists in cooking breaded or flour-coated oysters in very hot fat in a frying pan. For best results, the oysters should be cold when you begin the preparation.

• First lightly poach the shucked oysters in their own juice, only to a simmer, not to a boil.
• Drain, wrap in a slightly humid towel and let cool in the refrigerator for 20 minutes.
• Heat equal parts of oil and butter in a frying pan.
• Dredge the oysters in batter or seasoned flour.
• As soon as the oil and butter mixture is hot, drop the oysters into the pan and cook for 2 to 3 minutes, turning them over only once midway through.

Deep frying oysters
This method consists in cooking batter or flour-coated oysters in hot oil using a deep-fryer. For best results, the oysters should be cold when you begin the preparation.

• First lightly poach the shucked oysters in their own juice just to a simmer, not to a boil.
• Drain, wrap in a slightly humid towel and let cool in the refrigerator for 20 minutes.
• In a deep-fryer, heat oil to 180°C (350°F).
• Dip the oysters in a mixture of egg and water, salt and pepper.
• Coat the oysters with bread crumbs or batter and let stand for 5 minutes.
• Drop oysters into the hot oil and cook for 3 minutes or just until they become golden brown.
• Drain oysters on paper towels and serve.

Useful tip for success in deep-frying:
For best results, drop the oysters into the deep-fryer one at a time to avoid a sudden drop in oil temperature.

Steaming oysters
This method consists of cooking oysters in a collapsible steamer or steamer basket over simmering liquid in a covered casserole.

For maximum flavour, steam oysters in their own juice with fresh herbs or white endives.

• Shuck oysters. Bring liquid to a boil in a casserole.
• Arrange oysters in a single layer in a collapsible steamer or steamer basket.
• Place steamer over simmering liquid, making sure the liquid does not exceed the height of the steamer basket.
• Cover to concentrate flavour and aroma.
• Cook 2 to 3 minutes. As soon as the edges of the oysters begin to curl, remove from heat.

Poaching oysters
This method consists in cooking oysters in a simmering (just below the boiling point) liquid to preserve all its tenderness. For added flavour, poach oysters in their own juice with fresh herbs or white endive hearts.

• Open and shell oysters.
• In a casserole, add enough liquid to completely cover the oysters and bring to a boil.
• When liquid is boiling, add oysters.
• Remove from heat and let stand for 2 to 3 minutes. Oysters are ready when the edges begin to curl.

Oysters on half shell “au gratin”
This method consists in oven-baking oysters covered with shredded cheese or bread crumbs. Oysters should be poached beforehand and set on a half-shell.

• Open oysters.
• Poach the oysters in their own juice.
• Drain in a colander over bowl to save the cooking liquid and set aside.
• With the reserved cooking liquid, prepare a white sauce.
• In a large oven pan, arrange the oysters on half-shells, cover with sauce and sprinkle with shredded cheese or bread crumbs.
• Set oven at broil, insert pan and cook for 3 to 4 minutes.