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• Wash your hands before and after handling the seafood • Fresh oysters should smell fresh and mild, with no fishy or ammonia-like odors • Keep oysters iced and in airy packaging after purchase • Store oysters flat side up to ensure they don't open and lose flavour • Do not store in closed containers or in plastic bags • Do not transport or store oysters in water or in direct contact with melted ice • Properly stored oysters will keep up to 3 weeks at 5oC • Shucked fresh oysters can only be frozen for up to 3 months PEI Cultured Oysters >> |
 Cultured oysters are a versatile shellfish which can be prepared and used in a variety of ways. They can be steamed, baked, battered, deep or pan-fried, pickled or smoked. Of course, many locally produced oysters are simply shucked and eaten raw on the half shell. Oyster shucking contests are popular Island entertainment in the summer. Following are just a small assortment of some of the tasty and nutritious ways of preparing oysters: PA's Broiled Oysters Preparation time: 15 minutes Total cooking time: 5-10 minutes Serves 4 24 PEI Choice/Fancy Oysters scrubbed and washed 1/2 cup melted butter 1/4 cup lemon juice 3-4 finely chopped green onions 1 cup cracker crumbs 2 cups shredded mozzarella cheese Heat oven broiler to 260°C (500°F). Shuck oysters and save in deep cup with as much liquid as possible. Arrange oysters on cookie sheet that has been covered with tin foil. Spoon a tsp of melted butter on each Add 1/2 tsp of lemon juice. Sprinkle cracker crumbs on top. Add bits of chopped green onion Top with shredded mozzarella Tip for softer cheese, broil oysters without it for 5-8 minutes, take out of oven and add the cheese for the last 2 minutes of cooking. Cream of Oyster SoupPreparation time: 15 minutes Total cooking time: 20 minutes Serves 4 20 PEI Fancy/Choice or Standard Oysters scrubbed and washed 15 g butter 1 small onion, finely chopped 1/2 cup white wine 1 cup of cream 6 fresh basil leaves, torn 1 tsp lemon juice Shuck oysters, save liquid and oysters in separate bowls Chop 8 oysters and save Melt butter in small saucepan Add onion Cover and cook over low heat until soft but not brown Add wine and simmer for 4-5 minutes Add the oyster stock to pan, simmer for 2 minutes Add cream and 6 chopped oysters and simmer 5 minutes more Strain the mixture pushing the oysters to the side to extract as much flavour as possible Discard solids in the strainer Return the liquid to the pan and bring to boil Add lemon juice and reserved oyster liquid Add salt & pepper to taste Ladle into small bowls and add 3 oysters to each and garnish with basil. Oysters RockefellerPreparation time: 15 minutes Total cooking time: 15 minutes Serves 10 appetizers or 4 main course 20 PEI Choice/Fancy Oysters scrubbed, shucked on the half-shell, liquid reserved 1/2 cup butter 1/4 cup chopped parsley 1/2 lb fresh watercress or spinach, chopped 6 medium shallots, chopped 2 tbsp finely chopped celery 1 tbsp finely chopped green pepper 1/4 tsp aniseed 1/2 tsp fresh thyme, chopped or ½ tsp dried 1 tbsp anchovy paste 3 tbsp breadcrumbs 1/2 cup heavy cream Sea salt and freshly ground pepper to taste Hot pepper sauce, to taste, optional Preheat oven to 200°C (400°C) In skillet, melt butter and sauté parsley, watercress or spinach, shallots, celery and green pepper. Cook 5-6 minutes over medium heat, until watercress or spinach is wilted. Stir in remaining ingredients, except the oysters, adding a little extra cream or bread crumbs as needed to achieve a consistency of a thick sauce. Spoon the watercress or spinach mixture over each oyster meat, dividing evenly. Place oysters on baking sheet in oven for 4-6 minutes, or until hot and bubbling. Serve immediately. Pan Fried Oysters and HerbsPreparation time: 10 minutes Total Cooking time: 5-10 minutes Serves 1 6 PEI Choice/Fancy Oysters scrubbed, shucked and retain half-shell 2 tbsp butter 1 tsp shallot, minced 1 tbsp fresh basil, chopped 1 tbsp fresh parsley, chopped 2 Tbsp tomato, concasse 4 tbsp flour Salt & pepper to taste Heat a small non-stick skillet and add butter. Quickly roll oysters in flour and place in pan Add shallots and herbs Sauté until golden brown Season and ad tomatoes Toss twice and serve in reserved half shel Season's Oyster ChowderPreparation time: 15 minutes Total cooking time: 10 minutes Serves 1 6 PEI Choice/Fancy Oysters scrubbed, shucked and liquid retained 1 potato, cut into small cubes 1 stalk celery, finely diced 1 small onion finely diced 2 tbsp butter 6 fennel seeds 1 cup chicken stock 90 ml cream Salt & pepper to taste Add celery, onions and fennel seeds in butter to a medium saucepan Add stock (fish may be substituted) and potatoes Cook until potatoes are tender Add cream and gently cook for 2-3 minutes Carefully stir in shucked oysters and reserved juices Season and serve. Oysters FlorentinePreparation time: 15 minutes Total cooking time: 15 minutes Serves 1 6 PEI Choice/Fancy Oysters scrubbed, shucked and bottom shell retained 1 shallot minced 1 clove garlic, minced 2 mushrooms, finely chopped 6 strips bacon, halved 24 spinach leaves, washed, stems removed 90 ml cream Salt & pepper to taste Slightly precook bacon In large saucepan, gently sweat garlic, shallot and mushrooms in 1 tsp of butter Add spinach leaves Cook until wilted Add heavy cream and season Place the oyster back in the bottom shell Top with spinach mixture and lay bacon strips in an "X" over top of the shell Bake in preheated oven 180°C (350°C) for 5 minutes or until the bacon is crisp. Serve immediately. |
• Hold oyster in the palm of your hand, or hold tightly against a hard surface with the cup or deep side down • Protect your hand by wearing a heavy-duty rubber glove or folded kitchen towel • Keep the bottom shell level to prevent spilling liquor • Locate the hinge and insert a knife between the shells by gently working it back and forth • When the knife is well in, twist back and forth to open • Slide the knife across the top of the shell to cut the muscle and run under the body of the oyster
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