Oysters!

[Yooper]

Down here, they say that oysters are only good in months with an "R" in them. Those harvested in Ray, Rune, Jury, and Aurgust just don't taste the same.

Oh, I agree! We only eat them in the winter. Our friends shuck and froze these shortly after we left them in March. (We spend the winters down the street from them, and actually should see them about 3 months from today in Texas). They were fantastic!

 

[estricklin]

Pan fried with simple corn meal and a little cajun seasoning, dipped in 1/2tobasco 1/2 fresh lemon juice.

Or....

Thrown in for the last minute (thawed) of a nice dark gumbo.

Add some file in with them there oysters and world peace could be a possibility.

 

[EnjoyGoodBeer]

Would love to feast on those. Look great and the pics werent that bad.

 

[BrewerBear]

Looks good and I really like Kale

 

[Reelale]

Oh, I agree! We only eat them in the winter. Our friends shuck and froze these shortly after we left them in March. (We spend the winters down the street from them, and actually should see them about 3 months from today in Texas). They were fantastic!

Never thought about freezing them. Were they good? Never seen frozen oysters in the store either. Everything else, but never oysters.

 

[45_70sharps]

Down here, they say that oysters are only good in months with an "R" in them. Those harvested in Ray, Rune, Jury, and Aurgust just don't taste the same.

Yep. Those warm non R months the oysters are spawning. They get nasty and slimy.

Never thought about freezing them. Were they good? Never seen frozen oysters in the store either. Everything else, but never oysters.

Back when I could eat them ( before I developed an allergy to shell fish ) I would freeze them in quarts. The perfect size for an oyster fry for one.

Man I miss being able to eat them. My favorite food in the world.

 

[boxofjibboo]

It's great to have friends like that.
The best fried oysters I've had we're from a place in Corpus Christi.(Which isn't too far from Rockport) These had to be the biggest oysters I've ever seen. One oyster alone took 3 bites to finish. They were fried to perfection, still plump and juicy under the light breading. Now I'm hungry for oysters!

What place are you talking about in CC? I have family there and I'd love to try it out when I visit again.

Also, what beer is best paired with oysters? Not to make with oysters but to drink while eating oysters.

 

[WesleyS]

What place are you talking about in CC? I have family there and I'd love to try it out when I visit again.

Also, what beer is best paired with oysters? Not to make with oysters but to drink while eating oysters.

Tavern on the Bay at Harrison's Landing. It's been about a year and a half since I went there.
I can't give them the best rating because of a few things that happened. There was a live band and the music was way way too loud and a waiter spilled a whole glass of water down my mother's back without so much as a visit or apology from a manager. So that kinda soured the night a little. But I was completely satisfied with my food. I ordered the seafood combo which includes fish and two each of the largest oysters and shrimp I've ever eaten. When I make it back down to Corpus Christi I'll definitely be going back.

 

[Yooper]

Never thought about freezing them. Were they good? Never seen frozen oysters in the store either. Everything else, but never oysters.

Yes, they were great! I didn't eat them raw, like I do with fresh oysters, but they smelled and tasted great when cooked. I kept the liquor, and froze that, for using in a chowder.

Tavern on the Bay at Harrison's Landing. It's been about a year and a half since I went there.
I can't give them the best rating because of a few things that happened. There was a live band and the music was way way too loud and a waiter spilled a whole glass of water down my mother's back without so much as a visit or apology from a manager. So that kinda soured the night a little. But I was completely satisfied with my food. I ordered the seafood combo which includes fish and two each of the largest oysters and shrimp I've ever eaten. When I make it back down to Corpus Christi I'll definitely be going back.

I've never been there. I don't know if we'll try it or not, but thanks for the tip. We normally don't go out for seafood, since it's better at home, and my experiences, at least in Port A, are that the seafood in restaurants hasn't been all that good. We rarely go out, but when we do here is our favorite spot in CC: http://ichibanjapaneseseafoodbuffet.com/

Since last night's dinner, I've been thinking about grilling oysters on the half shell. Butter, garlic, lemon and hot sauce, on oysters on the grill just cooked until they are barely done. Maybe some shrimp on skewers next to the oysters, and perhaps some redfish on the grill also. I can't wait!

The next oyster meal here is going to be fried oysters. I love them fried, too.

 

[WesleyS]

I've never been there. I don't know if we'll try it or not, but thanks for the tip. We normally don't go out for seafood, since it's better at home, and my experiences, at least in Port A, are that the seafood in restaurants hasn't been all that good. We rarely go out, but when we do here is our favorite spot in CC: http://ichibanjapaneseseafoodbuffet.com/

Since last night's dinner, I've been thinking about grilling oysters on the half shell. Butter, garlic, lemon and hot sauce, on oysters on the grill just cooked until they are barely done. Maybe some shrimp on skewers next to the oysters, and perhaps some redfish on the grill also. I can't wait!

The next oyster meal here is going to be fried oysters. I love them fried, too.

I know what you mean. I grew up eating a lot of seafood at home, so I sometimes have a hard time eating seafood in a restaurant. It's just usually not the same.
But it sounds like you have some good meals coming up with those oysters.

 

[cheezydemon3]

Add some file in with them there oysters and world peace could be a possibility.

Hmmmm!!!!! an herb we don't see much!

I am intrigued sir.....my thanks to you!

 

[Hollie]

Okay Yooper if you want to pair oysters, or raw oysters anyway, you can drink them with guests. Put a raw oyster in the bottom of a martini glass. On top of that add a dollop of your cocktail sauce. On top of that gently pour some vodka over. It should be nicely layered for cosmetic reasons. You want to have all of the ingredients to equate to a mournful mouthful. Garnish (we have special cracker that sits on rim of glass). Drink up in one gulp and your face will look and feel like you are sad for the sacrificialized oyster.

 

[cheezydemon3]

Okay Yooper if you want to pair oysters, or raw oysters anyway, you can drink them with guests. Put a raw oyster in the bottom of a martini glass. On top of that add a dollop of your cocktail sauce. On top of that gently pour some vodka over. It should be nicely layered for cosmetic reasons. You want to have all of the ingredients to equate to a mournful mouthful. Garnish (we have special cracker that sits on rim of glass). Drink up in one gulp and your face will look and feel like you are sad for the sacrificialized oyster.

That sounds really good.

Oyster shooters?

Bet a shot glass would work on medium small oysters.

 

[homebrewhaha]

Also, what beer is best paired with oysters? Not to make with oysters but to drink while eating oysters.

Let's keep the oyster talk going! Love oysters, and they're a fun food to pair with beer.

As mentioned above, stout with oysters is a classic match. I had the opportunity to eat super-fresh Island Creek oysters paired with Harpoon's Island Creek Oyster Stout (part of their limited 100-barrel series) while visiting a friend in Boston a while back and it's really an experience I will never forget.

Besides the classic stout, I think a nice German rauchbier would go really well, maybe even a smoked porter. I love oysters just raw with a little lemon, but if you happen to be grilling your oysters, this could potentially be a mind-asploding pairing.

For me, Belgian beers go great with a lot of foods and oysters are no exception. Last time I was up visiting my buddy we had them with Allagash Black, which is a Belgian stout, and it was great. If you can get Ommegang Abbey Ale, that's a unique beer in that it's a lightly spiced dubbel that has some star anise (very subtle). If you finely chop some fresh fennel and serve your oysters up with any nice dubbel, that could be a good option too.

Happy oystering!

 

[KVP]

Makes 18 Drago's Charbroiled Oysters
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
• 8 ounces (2 sticks) softened butter
• 2 tablespoons finely chopped garlic
• 1 teaspoon black pepper
• Pinch dried oregano
• 1 1/2 dozen large, freshly shucked oysters on the half shell
• 1/4 cup grated Parmesan and Romano cheeses, mixed
• 2 teaspoons chopped flat-leaf parsley
Preparation:
Note: Tommy Cvitanovich of Drago's Seafood Restaurant says, "This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."
1. Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, and oregano.
2. Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
3. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

 

[WesleyS]

Makes 18 Drago's Charbroiled Oysters
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients:
• 8 ounces (2 sticks) softened butter
• 2 tablespoons finely chopped garlic
• 1 teaspoon black pepper
• Pinch dried oregano
• 1 1/2 dozen large, freshly shucked oysters on the half shell
• 1/4 cup grated Parmesan and Romano cheeses, mixed
• 2 teaspoons chopped flat-leaf parsley
Preparation:
Note: Tommy Cvitanovich of Drago's Seafood Restaurant says, "This is the perfect dish for those who want to enjoy oysters in their unadorned form, but can't or won't eat them raw. Once you start eating these charbroiled ones, you won't be able to stop. Don't attempt this without freshly shucked oysters and an outdoor grill."
1. Heat a gas or charcoal grill. In a medium bowl, mix butter with garlic, pepper, and oregano.
2. Place oysters on the half shell right over the hottest part. Spoon enough of the seasoned butter over the oysters so that some of it will overflow into the fire and flame up a bit.
3. The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread.

Sounds like a great recipe! I mainly eat oysters raw, but this looks like something I'd like to try.

 

[WesleyS]

Currently enjoying these and wanted to share. Sorry for the dark picture.

 

[Ostomo517]

Currently enjoying these and wanted to share. Sorry for the dark picture.

Ill be in Corpus Christi for a week starting tomorrow. I plan on surviving on dozens of those yummy jewels, Whataburger and beer..... Mixed in with the occasional Lone Star

 

[WesleyS]

Ill be in Corpus Christi for a week starting tomorrow. I plan on surviving on dozens of those yummy jewels, Whataburger and beer..... Mixed in with the occasional Lone Star

Sounds like a good time!

 

[estricklin]

Ill be in Corpus Christi for a week starting tomorrow. I plan on surviving on dozens of those yummy jewels, Whataburger and beer..... Mixed in with the occasional Lone Star

I miss Whataburger, haven't ate there since I was 13 or 14. I don't miss the long line though.

 

[Ostomo517]

I miss Whataburger, haven't ate there since I was 13 or 14. I don't miss the long line though.

I hear ya on the line, but that double meat double cheese is sooooo worth it! ok sorry, return to post subject

 

[corkybstewart]

My Texas friends just left, and they gifted us with several packages of frozen shucked oysters!

I have enough for several meals, but she told me her favorite way is a simple recipe.

She told me to thaw and drain the oysters, and then use a ton of butter and garlic in a cast iron pan. Add the oysters and cook slightly. Add some chopped spinach and cook the rest of the way. Sprinkle with parmesan cheese and serve with crusty bread.

I'm making that tonight! I'll take a few pictures and let you know how it turns out.

I like breaded and fried oysters, too, so that will probably be next up.

This is basically oysters Rockefeller. We cook it with very finely chopped bell pepper, onion and celery with a little Anisette liquor. Put the raw oysters in the sauteed Onion/pepper/celery, top with spinach and Parmesan and bake 15 minutes.
In Mobile we would actually put the raw oysters back in shells, puree all the sauteed vegetables and spinach together with the Anisette, and cover the oysters completely. Sprinkle the parmesan on top. The pureed veggies hold the moisture in the oysters so things don't dry out.

 

[corkybstewart]

Ill be in Corpus Christi for a week starting tomorrow. I plan on surviving on dozens of those yummy jewels, Whataburger and beer..... Mixed in with the occasional Lone Star

I spent 4 days in Corpus last fall, they actually had limits on oysters. We each had a couple dozen the first day, then all the oyster bars ran out and we were forced to eat shrimp and crab the other 3 days.

 

[dtfleming]

21st Amendment makes a good oyster stout, though they only use the shells too.

 

[unionrdr]

Stop it! I can't stand it! I love oysters & clams. We used to be able to go down to the beach during spring thaw when the waves were rough on Lake Erie & pick a couple of 5 gallon buckets of big clams. We used to have the family over for fresh clam chowder & home made french bread.
I also love either one dredged in corn meal & fried. Or in the bbq pit with ash on the half shell with amish smoked cheddar.

 

[mchrispen]

Hi Yooper,

Prolly very late to the game here, but we have a family tradition with oyster soup over the holiday. I can't point to the origins, but my family farms in North Kansas, three generations. I made it over Christmas from fresh shucked oysters and a tin of canned, and a bit of beer.

Essentially it is a simple soup made with oysters, tasty and briney.

4 cups of whole milk, sub in some whole cream if you want it richer.
1 large can of canned oysters (look for those packed in salt water, not the oily smoked oysters), make sure to add the liquor.
Any fresh oysters I can find that are inexpensive (we can buy a 2 pound fresh tub here at HEB)
1 small vidalia onion, finely chopped
3-4 cloves of garlic (too taste)
1/2 to 1 stick of butter (I sub some olive oil to reduce the butter, silly after looking at all that milk)

Saute the onion on medium heat to soften in butter and olive oil, then add the fresh and canned oysters (hold back the liquor) for a few minutes, along with the garlic. Looking for the garlic to just start to darken a bit.

Then I add a half bottle of a light beer (usually a pilsner), the milk and the oyster liquor, and bring to a simmer. You can also add potatoes, but I find they need to be precooked or the oysters get overdone and fall apart.

We typically serve the soup over day old cornbread or use saltines. And hot sauced to taste, if you like it. My grandfather used to dose it with a bit of horseradish.

If you think cooking them in a soup is heresy, I would agree, but in the middle of rural Kansas, tinned is the best you can get!

 

[niko]

Abita Oyster Stout! Good stuff.

 

[estricklin]

Abita Oyster Stout! Good stuff.

Recently was able to try 2 of Abita's here in AR, still wanting to try Turbo Dog though.

 

[ComcastWineRookie]

My Texas friends just left, and they gifted us with several packages of frozen shucked oysters!

I have enough for several meals, but she told me her favorite way is a simple recipe.

She told me to thaw and drain the oysters, and then use a ton of butter and garlic in a cast iron pan. Add the oysters and cook slightly. Add some chopped spinach and cook the rest of the way. Sprinkle with parmesan cheese and serve with crusty bread.

I'm making that tonight! I'll take a few pictures and let you know how it turns out.

I like breaded and fried oysters, too, so that will probably be next up.

yoop, I used to live on the panhandle of florida, a nice oyster stew is amazing. just throw everything, juice and all, into a pot of potstoes and onions and it will end up devine. harpoon did a 100 barrel batch last year using island creek oysters (oyster stout) which was absolutely devine

 

[Subsailor]

we finally got an oyster bar in town. It's called the Bubbly mermaid and so far the oysters and drinks have been very, very good but at $3 an oyster (more for any prepared) and $7 - $12 a drink it gets expensive fast. I'd still rather go get my own.