Florid Gulf Steamers By The Dozen Recipe

Clean oysters

Rinse the oysters under cold running water, scrubbing shells with a stiff brush to remove sand and debris. Discard any oysters with cracked shells or that do not close when tapped.

Bring oysters to near room temperature

Set the cleaned oysters on a tray for 15–20 minutes to take the chill off; this helps them open more reliably during steaming.

Prepare steaming broth

In a wide, heavy-bottomed pot or large steamer pan with a tight-fitting lid, combine 2 cups water and 1 cup white wine. Add 2 tablespoons unsalted butter, smashed garlic cloves, sliced shallot, thyme sprigs, bay leaf, lemon zest from the whole lemon (reserve juice), cracked black pepper and 1 tsp coarse sea salt. Place over medium-high heat and bring to a gentle simmer.

Steam the oysters

Once the broth is simmering and aromatic (about 4–5 minutes), arrange the oysters in a single layer on a steamer rack or directly in the liquid if your pan allows (they will not be fully submerged). Cover tightly and steam for 5–8 minutes, checking after 5 minutes. Oysters are done when shells begin to pop open; remove any that do not open after 10 minutes (discard them).

Finish with butter and lemon

When oysters have opened, use tongs to transfer them to a warmed platter, keeping as much of the flavorful liquid in the shells as possible. Skim the remaining broth and return 2 tablespoons unsalted butter to the pot; melt over low heat and whisk in the fresh lemon juice from the reserved lemon. Taste and adjust seasoning with more salt or pepper if desired.

Dress oysters

Spoon a small amount (about 1 tsp) of the warm lemon-butter over each oyster, sprinkle with chopped parsley, and add a few drops of hot sauce to those who want heat. Serve immediately with lemon wedges and crusty bread or crackers to soak up the juices.

Safety note

Discard any oysters that failed to open during steaming. Eat steamed oysters immediately and do not store leftover opened oysters for later consumption.