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Subject: Re: Oysters baked in the shell Posted on: Thu, 6 Dec 2007 14:15:54 -0500

aem wrote:
> On Dec 5, 7:33 pm, ivk wrote:
>> I would like to bake oysters in their shells. This will be my first
>> try with oysters - I never cooked nor eaten them before. What oven
>> temperature is recommended ? Should they be removed as soon as they
>> open (one by one), or only after certain time ? What kind of sauce
>> should be used ?
>
> No, no! Oysters are not clams. Start at the beginning. Find a
> friend who knows how to shuck oysters -- i.e., how to open them,
> remove the top shell, and free the oyster from the bottom shell,
> cutting past the (whatever its name is) muscle. Or study something
> like this page:
> http://www.marylandinfo.com/sponsorships/how_to_shuck_oysters.html
>
> Once you have oysters shucked you really should just eat them as is.
> Little bit of lemon juice or hot sauce is occasionally permitted.
> This is the essence of the critter. All cooked recipes are
> disguises. But if you must cook them, still start by shucking them.
> Then go on with your Rockefeller or your frying...... -aem

Here in Maryland (where oyster is almost king), confirmed oyster
enthusiasts shuck the oyster, leave it on the lower shell, cut through
the muscle, lift the shell to the lips and swallow the oyster whole
without chewing. They claim the momentary pleasure is having it slide
down the throat. To heck with that - I like shucked oysters but I at
least bite once!
I like them raw, also fried (using panko) but don't partake of the
beloved oyster stew. Somehow, oysters in milk don't turn me on.

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