Local Oysters Recipe
half or full dozen local oysters. raw, steamed, or fried
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Ingredients
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Oysters — raw
Oysters — steamed
Oysters — fried
Method
Oysters — raw
Chill bed
Spread crushed ice on a shallow serving platter to create a stable chilled bed for the oysters.
Shuck oysters
Using an oyster knife and a towel or glove, hold each oyster cupped side down. Insert the knife at the hinge, twist to pop, slide the knife under the top shell to cut the muscle, lift off the top shell, then slide the knife under the oyster to free it from the bottom shell. Keep the oyster level in the bottom shell to retain its liquor.
Plate
Nestle the shucked oysters into the crushed ice and arrange lemon wedges around them.
Oysters — steamed
Clean oysters
Rinse whole oysters under cold running water and scrub shells with a brush to remove grit and debris.
Prepare steaming liquid
In a wide pot with a tight-fitting lid, combine 1 cup water and 1 cup white wine. Add minced garlic and butter. Bring the liquid to a rolling simmer over medium-high heat.
Steam oysters
Carefully add oysters to the pot in a single layer if possible. Cover and steam for 6–8 minutes, or until the shells open. Discard any oysters that remain tightly closed after 10 minutes.
Oysters — fried
Prep oysters
If oysters are not shucked, carefully shuck them and drain on paper towels for 10–15 minutes to remove excess brine. Pat dry.
Make dredge
In a shallow bowl combine all-purpose flour, cornmeal, salt, black pepper, and paprika. In a separate bowl pour the buttermilk.
Coat oysters
Working one at a time, dunk each drained oyster into buttermilk, then dredge thoroughly in the flour–cornmeal mixture, pressing lightly so coating adheres. Place coated oysters on a wire rack to rest for 5 minutes.