Originally Posted by Dawgluver
Well, you tried, Skillet. My MIL used to make oyster stew that DH raved about. I never understood what the fuss was about, I would take a teaspoon of it and even then it was an effort to choke it down.
I love smoked oysters, and raw oysters in places like New Orleans are a true gem. Otherwise, I prefer fried clam strips.
Seafood needs to always be the star of the dish. Their flavor can be overcome very easily. I love oyster stew. Anytime I see it on a menu, I order, even if only the cup size.
Oysters and other shellfish should be scrubbed before opening. They like to bury themselves in mud. Then the bottom is combed through the mud to harvest them. So what you get are very dirty shellfish. If you feel that you need to clean the inside, a lot of New Englanders will soak them for 24 hours in heavily salted
water and put either cornmeal or oatmeal in the water. They will cleanse the inside themselves. Shellfish should NEVER
be soaked in fresh water. They will drown. Fresh water is not their natural habitat.
Once you open them, you should do it over a bowl to catch the liquor that spills out. All of the liquor should be strained through a cheesecloth to catch any sand that may still be inside the animal's shell.
I have lived and eaten shellfish all of my life. I have dug for them, shucked them and cleaned them. I can't think of a food I love more than shellfish.