Oysters are fascinating creatures and those who love them, LOVE them. Those who don’t, just don’t get it. But if you love the oyster, you should know how to make it at home yourself!
Read on to learn how to prepare fresh, raw* oysters on the half shell at home.
1. Purchase
This is the BEST location to purchase fresh, local, oysters. Stump Sound Oysters and more!
Here are just a few local sea food markets where you can grab some fresh oysters. Do you know of a market that’s not on the list? Comment below and include their website so we can add them!
- Thomas Tackle & Seafood
- Stump Sound Seafood
- Davis Seafood
- Mitchell Seafood
- B F Millis Seafood
- Shrimp Lady Seafood
- Topsail Steamer
- Atlantic Seafood
- Surf City Crab
- JM’s Place Seafood and Grocery
- Out of the Sound Seafood
- Lewis Seafood
2. Storage
They may look like a shell, but remember: they are alive! Fresh oysters must be stored in the refrigerator with their flat side facing up. Cover them with a wet kitchen towel to keep them moist. Oysters cannot live in fresh water or without oxygen, so storing them on ice (which will melt) or in an airtight container is a big no-no.
Do not eat any oysters that are open. It means they have died and are not safe to eat.
3. Cleaning
Run cold water over the oysters while they are in a colander. Shaking them around with ice can keep them colder and scrape off some of the dirt. If they are particularly dirty, a little scrub brush will do the trick
4. Shucking
Unless you absolutely have to, don’t shuck the oyster until right before you eat them. Wash and dry the bottom shell very well.
Wear a protective glove and an oyster knife. An oyster knife is necessary, as it’s stronger than a kitchen knife. Shucking oysters isn’t a smooth process, so you will definitely want a glove. They are incredibly strong!
Put the glove on your non dominant hand, cup down, with the hinge facing you. Insert the tip of the oyster knife into the hinge and push down, twisting the knife slightly as you insert it. The oyster should split right open!
Once the oyster is open, skim the knife inside the oyster’s top shell to cut the abductor muscle, and then take off the top shell. Repeat on the bottom shell.
5. Juicing
Keep the oyster juice! It’s called the oyster liquor, and it really add to the taste.
6. Serve
Serve the oysters immediately on a bed of crushed ice. Garnish with lemon and lime wedges, mignonette sauce, hot sauce, cocktail sauce, and freshly ground pepper. Don’t forget to include a bucket to discard of the oyster shells. Putting the sauces on the side will help to ensure you smell a off oyster, if there is one.
7. Wine & Beer matching
Wine pairs beautifully with champagne, dry sparkling wines, muscadet, and other crisp, dry, whites. Young, unoaked Sauvignon Blancs are my personal favorite pairing, but you can also do a Guinness or other black stout beer.
*Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, including raw oysters.
Continue Reading About Oysters…
Oysters. A slimy delicacy, also known to cut up your feet if you fall into an oyster bed while stand up paddle boarding. If you love to suck down an oyster, here are 7 interesting facts about this marine creature we love to eat. Read on to become a true oyster connoisseur.
Oysters are shucking fantastic. hailing from our very own Stump Sound, the lagoon like water between Sneads Ferry and North Topsail Beach.
Read about Oyster Farmer Matthew Schwab and sustainable farming in its truest sense.
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