Oysters can be prepared from the refrigerator for up to 1-2 weeks or oysters can be frozen and then slightly thawed. The nice part about freezing is that all of the liquor or oyster juice is retained where as when an oyster is shucked fresh, much of the liquor can be lost. The liquor provides a lot of the flavor.
All you need is a pan with a tight fitting lid - scrub or rinse the oysters and place in pan. Add an inch or two of water and cover. Bring to boil and steam until they open. Steam with beer or wine, and add herbs, or a little Old Bay Seasoning to add some flavor!
Oysters can be cooked in a conventional oven. Clean the oysters and place them cupped side down on a baking pan and bake at 350-400 until they pop open.
Place clean oysters on hot grill with the cupped side down. It takes about 5 to 8 mnutes for them to pop open. If you like them well done, let them cook a while longer.
Oysters can be cooked in a microwave but be cautious and conservative on the cooking time since all microwaves cook differently. Clean the oysters and place cupped side down. Cook on high for 45 seconds and no more than a minute. Cooking too long will cause the oyster to explode. Start with 45 seconds and go from there.
$1 an oyster every Thursday!
Great time at Barret's 4th Annual Oyster Tasting!
"For decades, Virginians reported a snake-like “sea monster” swimming in the Chesapeake Bay or its tributaries."
We would love to here from you! Chessie Seafood will be in touch with you with in 24 hours to answer any question you have about aquaculture, York River Oysters, or our farm.