"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 01-04-2015, 03:20 PM   #1
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
In the shell oysters for stew

I bought 2 dz. Oysters in the shell since I couldn't get the pre-shucked.

I washed them and laid them out on a rack in a large roasting pan with about a half inch of water below.

My plan is to put them under the broiler just until they pop open, then remove them from the shell to make an oyster stew.

Next, I'll strain the water through a paper towel lined sieve, and add that to the stew.

I've never had to deal with in the shell oysters, so I'd appreciate and suggestions. I'm just guessing at this point.
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 01-04-2015, 03:49 PM   #2
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,418
I've never heard of putting them under the broiler. This is the way I've always done it.

__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 01-04-2015, 03:57 PM   #3
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Sounds like Zhi wants to precook them to get the shells to open, will that work?
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-04-2015, 04:31 PM   #4
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,008
You could steam them on top of the stove like clams.

Scrub the oysters, get a pot with an inch or so of seasoned water in the bottom, bring the liquid to a boil, pop in the oysters, cover the pan, turn down the heat to medium and steam them for 5 minutes or so until the shells open. Strain the liquid to remove any sand or grit and add some or all of it to your stew.
__________________
Aunt Bea is offline   Reply With Quote
Old 01-04-2015, 04:42 PM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,917
I think steaming, as Aunt Bea described, is less likely to overcook them.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-04-2015, 05:13 PM   #6
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Thanks all. I definitely will steam them next time.

I couldn't wait with that huge pan using up all my kitchen. So... I went ahead with the broiler idea.

I warmed the broiler, stuck them in and timed at 3 minute intervals. Oops.

Few of them actually cracked open, so I kept 3 minuting until some of them were ready to open.

I noticed that the hinge side was wide open by then, so I started opening them that way.

The oysters were overcooked.

I saved and strained the pan juices, and have saute'd the onions and celery.

I still have to clean some garlic to add.

I'm debating whether or not to add the actual oysters to the stew. I would hate if it ended up with a scorched taste.

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 01-04-2015, 05:52 PM   #7
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Sorry Zhi! I've never tried to shuck or cook oysters in the shell. Are they edible at all?
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-04-2015, 05:55 PM   #8
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,134
In the shell oysters for stew

Well that's a bummer, Z. I've never shucked or cooked oysters in the shell either.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 01-04-2015, 05:56 PM   #9
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,917
Oh, bummer. I'm sorry
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-04-2015, 06:06 PM   #10
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Actually, I ate one and it was okay. Not like fresh, but still tasty.

I put them in the broiler liquid along with the saute'd onions and celery. I gave up at that point and just added a bunch of garlic powder.

I'll let this steep in the fridge overnight. It'll be different, but I don't think scorched.

*fingers crossed*
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Reply

Tags
oysters, stew

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.