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.
Steaming Oysters: 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!
Oyster In The Oven: 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.
Grilling Oysters: Place clean oysters on hot grill with the cupped side down. It takes about 5 to 8 minutes for them to pop open. If you like them well done, let them cook a while longer.
Oysters In The Microwave: 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.
