Roasted Oysters
Wash oyster shells well. Place on hot grill, cook until shells open and oysters sizzle and dry out a little. Using an oven mitt and oyster knife, pry shell open a little, cut eye, and remove top shell. Cut bottom of eye, put a couple of drops of hot sauce or lemon juice on it and enjoy!
When my cousins and I would open (shuck) oysters in the winter after school, we would roast oysters on the pot-bellied wood burning stove that heated the shop. They were so good! Vic & I "courted" in the oyster shop.
Drain oysters on paper towels, then dredge in seasoned corn meal. Use about 1 inch of oil in frying pan. Cook, turning each over until golden brown. Serve with ketchup or tartar sauce.
(I like Oysters dredged in seasoned flour and fried in a deep fryer.)
People used to say “Eat oysters in the months that have an “r” in it.” This was the cooler months. But with refrigeration today, oysters can be eaten all year.
Vic’s Oyster Soup:
Saute’ chopped onion in a little oil, when tender add 4 cups water, 2 large potatoes, cubed, 1 pt. or more oysters, salt & pepper to taste and cook until potatoes are tender. Serve with crackers. (Good on a cold night.)
I can remember Mama
cooking this on a cold, wet winter day and it was so
good! "No one can cook like Mama did".
Fry a few strips of bacon until crispy, set aside. Saute’ 1 med. chopped onion, add 4 (or more cups) of water, 1 can tomato sauce, spaghetti noodles, 1 pint (or more) oysters, and the bacon (crumbled). Salt & pepper to taste. Cook until noodles are done. Serve with homemade cornbread. (Make this like a soup with lots of liquid to dip cornbread in.)
1 pint oysters 3 slices chopped raw bacon 3tbspWorcesteshire 1/8 tsp garlic salt Tobasco Sauce Salt, Pepper, & Cayenne
Heat oysters in their own juice to boiling. Turn off heat, let stand 5 to 10 min. Remove oysters from juice and place on oven-proof platter. Sprinkle bacon over oysters. Add seasonings and sauces to juice and boil for 1 min. Pour liquid over oysters. Broil 3” from flame until edges of oysters curl and bacon is crisp. Serve with grilled slices of French bread w/garlic butter. (This recipe was contributed by Margie Bizjak)
If you like raw oysters, try mixing vinegar, mustard, ketchup, & hot sauce for a dip, then serve with saltine crackers. This is one of Vic’s concoctions and it’s delicious!
*Stir fry or simmer oysters in their own juice (maybe a little olive oil or butter), add some worcesteshire sauce, cook a couple of minutes until oysters curl, turn over, then add a little cooking sherry or white wine, cooking just a minute or so. Serve immediately over toast using liquid as a gravy. (You may want to add a little salt & pepper) Note: Use fancy little bowls and serve with toast wedges or croutons for an extra special luncheon!
Cook 1 pint oysters in a little water with salt & pepper added for about 2 to 3 minutes. Add 3 cups milk and scald until good & hot.
Scald about 2 to 3 quarts milk. Cut up 1 quart oysters with sharp knife. Add to scalded milk (including juices from oysters). Return to heat and use lots of salt & pepper. When scalded again, turn off heat and add crumbled saltine crackers (1 stack).
I have been on a low-carb diet, so I tried this and it was delicious: Using a little olive oil, stir fry oysters with salt, pepper, basil & oregano. After a couple of minutes add about 1/4 cup white wine, cover & simmer until juices cook out. Very Tasty!