or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › bought a bunch of oysters, now what?
New Posts  All Forums:Forum Nav:

bought a bunch of oysters, now what?

post #1 of 25
Thread Starter 

I bought a bag of 100 oysters overnighted from Duxbury MA.  They were just harvested yesterday. 

 

I've shucked a few, but this is my first time buying and storing this many.  I have to store them until tomorrow for my party.  I have a few questions for all the experts out there.

 

1) Storage. The instructions say leave it in the bag in the fridge with a damp towel over the top.  My fridge has a wire rack, so should I put a damp towel underneath also?  Is it better to lay them out on a baking dish or is the bag okay?

 

2) Sauces.  With oysters this fresh, it's a waste to do anything but eat them raw. Mostly i just like mine with a squeeze of lemon but I plan to have other options for guests.  So far my list is mignonette sauce, a sriracha maple syrup hot sauce, lime and thai chile.  Any other favorites y'all recommend?

post #2 of 25

no towel under them, the towel on top is plenty. Good luck!

post #3 of 25

Bloody mary shots!

Champagne mignonette

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #4 of 25
Thread Starter 

@Koukouvagia  I like this idea with the champagne.  I might modify it though. I have prosecco and apple cider vinegar on hand and apples from last weeks apple picking.

post #5 of 25
That sounds like a brilliant and seasonal modification smile.gif

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #6 of 25
Thread Starter 

Update:

 

BIG SUCCESS. Shucked some 100 New England Oysters with 1) apple, shallot, apple cider vinegar mignonette with a tiny bit of prosecco 2) standard mignonette with shallots, sherry vinegar ,etc. 3) sriracha maple syrup hot sauce 4) thai chili salt and lime 5) lemons 6) prosecco shots

 

I only invited 3 people over so we had 2 dozen each :D

 

 

This was only my second time shucking oysters and towards the end I was getting much faster.  I want to try shucking competitions next year.

post #7 of 25

That's a wonderful way to spend an evening!

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #8 of 25

Envy! The worst kind of envy you can imagine!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #9 of 25
Thread Starter 

Only 10 calories each!  I should start a diet fad.

post #10 of 25

Some years ago a friend of mine had a big 50th birthday party. He got a good deal on oysters, I can't remember if he got 100 or a gross, it was a lot.  Something like only 7 of the guest tried them.  Those seven may have eaten a total of 10 - 12 among them. Rich and I sacrificed ourselves and did our best throughout the evening to finsih off the rest. It was rough duty.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #11 of 25
Quote:
Originally Posted by MillionsKnives View Post
This was only my second time shucking oysters and towards the end I was getting much faster.  I want to try shucking competitions next year.

 

Awesome to hear it turned out well! Just this year I learned to shuck oysters. It really is interesting that you can do it wrong in a lot of ways but once you understand the right place to insert the blade and pop, it becomes extremely fast and easy. The biggest problem I had was occasionally having some of the shell break off into the inside which was a major PITA to deal with.

post #12 of 25
Thread Starter 

I'm not an expert at all, but there are two schools of shucking.

1) West coast - Wiggle into the hinge, pry it open, scrape the top, scoop the bottom

2) East coast - Comes in through the side

 

Additionally there are two types of knives, one is thinner and sharper with a curved tip.  The other is thicker and straight with an edge guard.

 

I've had cleaner faster success with west coast style using this knife http://www.amazon.com/Dexter-Russell-2-75-inch-Oyster-Knife-pattern/dp/B0028Z4QT6/ref=sr_1_3?ie=UTF8&qid=1412387927&sr=8-3&keywords=oyster+shucker

 

Shells can break off if you force the hinge instead of wiggling in.  You also get bits of grit if you don't scrub the oysters beforehand.

post #13 of 25

I think I had east coast oysters and used the hinge. I'd say 9 out of 10 was no problem. Then again, I'm not 100% certain they were east coast. I hadn't paid that much attention but since I live on the east coast (hence eastshores) I figure there's a good chance they were. Thanks for the info.

post #14 of 25
Thread Starter 

The size and shapes of oysters can make a difference too.  That might be where the different approaches came from.

post #15 of 25

I grew up shucking oysters in Florida. We used to buy them by the bushel. Never heard of the the east coast method. Always went in the hinge with a curved tip and used a lever motion and "pop" it opened up nice and clean.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #16 of 25
Thread Starter 

Most competitions I've watched, they go in through the side.  When I go in from the hinge, I then have to rotate to free it from the bottom.  This way, it's three swipes in the same direction: shell, top, bottom.

 

https://www.youtube.com/watch?v=usPCsUfSZT8

 

Same as opening clams from the side.

post #17 of 25

@MillionsKnives Would you mind sharing where you sourced that sack of oysters?

My husband the fisherman has always made a "picking trip" to gather our Christmas Eve treats from healthy reefs located during his wade fishing trips each year.

The back breaking work has become just too much and we have decided that expensive oysters are better than no oysters.

Drove all the way to Galveston (last year) on a tip from the monger at our local HEB and they were old and nasty (even frying did not help).

Were reimbursed of course but no longer trust the guy so in the market for one or two sacks this coming holiday season.

Can ya lend a girl a hand?

 

mimi

post #18 of 25
Thread Starter 

http://shop.islandcreekoysters.com/

 

These were the signature Island Creek oysters.  They have a wellfleet one that I like but I'm not very good at shucking those.  Moon shoals are on the sweeter side like northwestern oysters.  The best part is that they overnight for free.

post #19 of 25

Good lord.. they have a shucking knife on there that costs $325.00 :bounce:

post #20 of 25
Thread Starter 

I saw that one. Ridiculous! That's way too much to spend on a knife meant for abuse.

post #21 of 25
Quote:
Originally Posted by MillionsKnives View Post
 

http://shop.islandcreekoysters.com/

 

These were the signature Island Creek oysters.  They have a wellfleet one that I like but I'm not very good at shucking those.  Moon shoals are on the sweeter side like northwestern oysters.  The best part is that they overnight for free.

 

Thanks a bunch.

Never hurts to have a personal tried and true recommendation.

Every shucking we attend they have the same tired ketchup based cocktail sauce, Crystal hot sauce and lemons on the table.

I am a squeeze of lemon (or drop of hot sauce) girl but will be adding to my offerings this year (thanks for the ideas).

 

mimi

post #22 of 25
Thread Starter 

I don't like ketchup so I've never liked cocktail sauce on anything.  One thing I wish I had, but not enough to go get any was horseradish.  I bet ginger would have been good too.

post #23 of 25

I think minced ginger with soy, a touch of black vinegar, finely minced shallots and garlic, and if you like heat a little chili oil would make for a nice Asian inspired mignonette.

post #24 of 25

When we lived near Seattle, we had a house on Puget Sound, and could go out and collect oysters literally in our front yard- the lot extended a couple hundred feet out under the water, and there were lots of rocks. We would pry off a dozen or so and set them on the 

BBQ grill.  We crushed several garlic cloves into some heavy cream and sucked this up into a baster. As the oysters opened, I'd squirt a teaspoon or so into each one, and let them sit for another minute, then pull them off and... slurp!

 

Since then we've learned to love them raw. We've discovered the Malpeque variety from Prince Edward Island. They're considered one of the finest and are very tasty.  If you can find or order then you definitely should.  They're a small oyster, so get plenty. We like them with a traditional mignonette, drop of hot sauce, and a squeeze of lemon.

 

http://malpequeoysterbook.weebly.com/

 

Mike

travelling gourmand
Reply
travelling gourmand
Reply
post #25 of 25
Thread Starter 

Northwest oysters are on my list for the next party.  I think the ones you mentioned are the standard Atalantic virginica oysters just grown in those waters.  There are two different japanese species introduced to the pacific northwest that I'd want to try too.  I'm finding I lucked out on island creek and their free shipping.  Everyone else is charging a ton for overnight shipping.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › bought a bunch of oysters, now what?