Oyster Recipes

Choosing and Storing Fresh Oysters

OYSTERS

Choosing Fresh Oysters:

Choose live oysters that have tightly closed, unbroken shells. Oysters should be displayed with the curved shell on top (this prevents the oyster liquor - the liquid that surrounds them in the shell - from seeping out). They should be placed on ice or in a refrigerated case, and have a relatively clean appearance (for an oyster).

Clams, oysters and mussels in the shell are alive, and the shells close tightly when tapped. Gaping shells indicate that the shellfish are dead and not edible. Shucked oysters are plump, and have a mild odor, a natural creamy color, and clear liquid or nectar.

Shucked oysters should be packed in containers in their own liquor, which should be clear or opalescent, never cloudy or white.

Freezing Oysters:

Oysters that are still in the shell should only be frozen live. A live oyster will keep its shell tightly closed or will close when tapped. If you have plenty of freezer space and want to freeze the oysters in the shell, simply wash the shells thoroughly and place in moisture- and vapor-resistant bags.

Shuck the oysters to save freezer space. First, wash the oyster shells, discarding any that have died. Shuck oysters into a strainer, saving the liquor, and remove any pieces of shell or sand. If necessary, the oysters can be rinsed to remove any sand. Place oysters and liquor in a plastic container or freezer bag, leaving ½-inch headspace. Seal and freeze.

Note: Freezing does change the texture and flavor of oysters. These oysters may be best used in casseroles or stews.

Cooking Oysters:

Clams, mussels and oysters in the shell will open when cooked. The FDA suggests steaming oysters for 4 to 9 minutes or boiling them for 3 to 5 minutes after they open.
Some of the information above was obtained with permission from:
http://seafood.ucdavis.edu/pubs/freezing.htm and http://hgic.clemson.edu/factsheets/HGIC3482.htm