How to cook oysters

Information for oysters in our free cooking ingredients collection.

Oysters

Oysters have many different names, which are clues to where they come from and their varied taste and appearance. The marine plants they feed on account for these differences. The hard, rough, gray shell contains meat that can vary in color from creamy beige to pale gray, in flavor from salty to bland, and in texture from tender to firm.

Oysters are rich in zinc, iron, copper, and vitamin B12. Interestingly, it is oysters’ relatively high zinc content that gave them their reputation as an aphrodisiac when eaten raw.

Purchase the freshest oysters you can find. Gauge freshness by tapping on the oyster shells with your fingernail. If they snap shut quickly or are already shut tightly, they are fresh. In general, smaller oysters will be more tender than larger ones. Buy shucked oysters of uniform size and color encased in a clear liquor (liquid).

You may store oysters for up to 3 days in the refrigerator using the same method as for mussels, but the sooner you use them, the better. If any shells open during storage, tap them. If they do not close, throw them out. Store shucked oysters, covered by their liquor, for up to 2 days in the refrigerator and up to 3 months in the freezer. If there is not enough liquor to cover the shucked oysters, make your own by dissolving 1/2 teaspoon of salt in 1 cup of water.

How to cook oysters

Scrub live oysters under cold, running water before opening. Oyster knives specially designed for removing the flesh from the shells, which can be a tricky operation, are available at cooking supply stores. Oysters and other bivalves will open more easily if they are heated briefly, such as by steaming them for several seconds or microwaving them for a minute.

Serving suggestions

When fresh and safely available, raw oysters are a unique treat. “Raw bars” serve the traditional “shooter”, a New Orleans-inspired hot sauce covering a raw oyster. If you serve them raw, keep them chilled (and prevent the growth of microorganisms) by putting them on a bed of ice.

Oysters in the shell also can be cooked in numerous ways: baked, steamed, or grilled. Oysters Rockefeller, a hot hors d’oeuvre that is baked and broiled with a spinach topping, is a traditional, elegant favorite. Use shucked oysters in dressings or poultry stuffings. Oyster stew is often made with only heavy cream, oysters, and butter, but a healthier alternative can be created with evaporated milk and added vegetables, such as potatoes, pearl onions, carrots, or mushrooms.

• Scallops
• Shrimp
• Legumes
• Alfalfa
• Broad beans (fava beans)
• Chickpeas (garbanzo beans)
• Common beans
• Black beans
• Cranberry beans
• Kidney beans
• Pinto beans
• White beans

• Tuna
• Mackerel
• Salmon
• Smelt
• Trout
• Shellfish
• Abalone
• Clam
• Crab
• Lobster
• Mussels
• Octopus

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