Do i have to cook oysters?!


Question: i brought some today for the first time and i dont know what to do with them......if they are raw wont i get food poisening...what can i serve them with....


Answers: i brought some today for the first time and i dont know what to do with them......if they are raw wont i get food poisening...what can i serve them with....

Grilled Oysters
3 Dozen Oysters
1/2 Cup Minced Onion
1 1/2 Cup Parmesan Cheese
3 Bacon Slices - Minced
1 Clove Garlic - Minced
Pepper to Taste

Preheat oven to 350 degrees F. Place opened faced Gold Band Oysters onto rock salt or crumpled foil on baking dish. Sprinkle with onion, bacon, garlic, parmesan, butter, and pepper.

Bake, uncovered, 15 to 20 minutes or until edges of oysters begin to curl. Remove from oven, sprinkle with parmesan and serve immediately.


Oysters Alfredo
2 Cloves of Garlic
Fresh Ginger
1/2 Cup Cream
1 Tablespoon Butter
Salt and Pepper, Enough to Taste
Grated Nutmeg, Just a Sprinkle
1/2 Cup of Freshly Shucked Oyster with Liquor (oyster juice)
Lemon, Enough to Taste
1/4 Cup Chopped Parsley
1 Cup Pasta (conchiglie, ziti, mostaccioli, etc.)
1/4 Cup Parmigiana Reggiano

Mince the 2 garlic cloves and an approximately equal amount of fresh ginger, and saute in a tablespoon of olive oil until aromatic. Add 1/2 cup cream, 1 tablespoon butter, salt, pepper and a sprinkle of freshly grated nutmeg. Bring to a boil and cook for just a minute or so, until the cream thickens. Add 1/2 cup of fresh shucked oysters with their liquor and a squirt of lemon; add 1/4 cup chopped parsley. Turn down heat and continue cooking just until the oysters are cooked thoroughly.

Meanwhile, cook 1 cup of pasta and drain. Stir pasta into sauce with 1/4 cup of parmigiana reggiano.

Oyster Cakes
1 Cup Chopped Oysters
1 Egg
1 Teaspoon Worchestershire Sauce
1 Teaspoon Lemon Juice
1 Teaspoon Seafood Seasoning
1 Teaspoon Parsley
1/4 Teaspoon Dry Mustard
1 Tablespoon Mayonnaise
1 Teaspoon Prepared Mustard
1/4 Cup Cracker of Bread Crumbs
2 Tablespoons Olive Oil


Place oysters into large mixing bowl. In a separate mixing bowl, beat eggs, Worchestershire sauce, lemon juice, seafood seasoning, parsley, mustard, mayonnaise and prepared mustard.

Add cracker crumbs to the mixture. Fold dressing into oysters. Shape into slightly flattened patties and chill. You can either saute the cakes in 2 tablespoons of olive oil on both sides until golden brown, or broil on each side until brown.

Oyster Cornbread Dressing
2 Dry Cornbread Mixes
2 Eggs
2/3 Cup Milk
1 Sweet Potato
1 Stalk Celery, Chopped
1 Bunch Green Onion, Chopped
3 Tablespoons Butter
1 Cup Oysters
1 (16 ounce) Package Hot Sausage

Make cornbread according to package. Let cool and crumble. Set Aside. Boil sweet potato until tender. Mash and set aside. Cook sausage and drain. Chop celery, onion and green onions. Saute the celery and onion mixture with butter. Add to cooked sausage. Add to cooked oysters, cornbread and sweet potato. Mix together and enjoy!

Oyster Dip
2 Cups Sour Cream
1/2 Cup Chopped Broiled Oysters
1/4 Teaspoon Dill Weed
1/2 Teaspoon Salt
1/4 Teaspoon Chopped Parsley
2 Chopped Green Onions
1 Teaspoon Lawry Seasoning Salt

Mix together and chill. Makes 2 1/2 cups.

Chicago-Style Oyster Pizza
1 Package Active Dry Yeast
1 Tablespoon Sugar
1 1/2 Cups Warm Water
3 1/2 Cups Flour
1/2 Cup Cornmeal
1 Tablespoon Salt
5 Tablespoons Olive Oil
1/2 Pound Oyster, Cooked and Chopped
1 Cup Grated Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Cup Tomato Sauce
2 Teaspoons Crushed Dried Oregano

Combine 1/2 cup warm water (105-115-oF) with the yeast and sugar in a small bowl; remaining 1 cup will be drawn later. Allow to sit until foamy (about 5 minutes).

Meanwhile, combine flour, cornmeal and salt in a large mixing bowl. Stir in first portion (3 tablespoons) of olive oil. Add yeast mixture; mix well. Slowly add remaining warm water (1 cup); stir until stiff and sticky.

Turn dough onto a lightly floured board. Knead until smooth, moist, and elastic (about 10 minutes). Measure 1 teaspoon of olive oil into a large bowl (reserve remaining teaspoon); spread oil around surface. Place dough into bowl; cover with damp cloth. Allow to rise in a warm place until doubled in bulk (1 to 2 hours). Lightly oil four 10-inch round cake pans with remaining 1 teaspoon of olive oil (1/4 teaspoon per pan); set aside.

Later punch dough down; turn onto a lightly floured surface. Cut into four pieces. Gently knead each into a ball.

Preheat oven to 500-oF. On a floured surface, flatten pizza dough balls with palm of hand. Place one ball into each pan; gently stretch dough to edges, building up edges to hold filling. Cover pans with a damp cloth; allow to rest (about 15 minutes).

Combine cheeses in a small bowl. Take 1/2 of cheese mixture from bowl; scatter that amount evenly among the pizzas, leaving crust edges bare. Top each pizza with oysters and tomato sauce. Season each with oregano; sprinkle each with remaining cheese mix.

Bake 15 minutes. Reduce heat to 400-oF; bake 10 additional minutes, until crusts are brown and cheese is bubbly and golden. Cool slightly and serve in pan.

Oyster Quiche
1 Pint Oysters
1/3 Cup Green Onions, Finely Chopped
1/2 Teaspoon Basil Leaves
1 Tablespoon Basil Leaves
1 Tablespoon Parsley, Fresh
Dash of Garlic Powder
1/2 Teaspoon Salt
1/2 Tablespoon Margarine
11/2 Cups Swiss Cheese, Grated
1/2 Cup Mushrooms, Finely Chopped
1/4 Cup Green Pepper, Finely Chopped
1 Cup Milk
2 Eggs
Paprika, to Season

Simmer oysters for 10 minutes; cut up and drain well. Saute mushrooms, green peppers and onion in tablespoon margarine. Add basil, parsley, garlic and salt to well combined eggs and milk. Beat until foamy, and blend in cheese.

Combine oysters to sauted vegetables. Spoon oyster mixture evenly into pie shell and add milk mixture. Sprinkle with paprika. Bake at 350-oF for 50 minutes or until cheese is lightly browned and quiche is set. Cool 10 minutes and serve.

if they are still ALIVE they may be eaten raw...otherwise i wouldnt risk it.

Even if alive there are risks of food poisoning - only high risk takers should ever eat live ones raw!!!!

you should eat them raw. open them up and if they don′t have a funny smell then tey are fine. Next put a little limon , olive oil and salt. Slurp it down.
I higly recomend having a Corona handy...
yumy

http://homecooking.about.com/od/seafood/...

i like raw oysters with a shot of good vodka ( extra cold from freezer ) and fresh chili and lime

open the oyster add the vodka a little of fresh chopped chili and a splash of fresh lime - down in one yummy

why did you buy them if you didn't know what to do with them , I would have thought it was wiser to find this out before spending an arm and a leg.

Fresh oysters are one of the most delicious things you can ever eat. If you bought them from a reliable source you shouldn't have to worry about eating them raw. The best way to enjoy them is absolutely on their own. Remember not to chew them, though; you should simply allow them to slip down your throat and the tastebuds in the back of your throat will pick them up.

Have a look at the site below for more information and links to oyster providers:

Hello!

Cooking oysters kills PSP bacteria in oysters.

Oysters, like clams, are susceptible to biotoxins. These biotoxins are found even in waters that appear to be clean and fresh, so don't trust your eyes.Cooking oysters is a sure way to kill these harmful toxins!

HERES ARE SOME OYSTER COOKING TIPS:
Oysters are salty by nature, so most recipes using oysters will not need to be salted.

? Choose freshly-shucked oysters for broiling, smoking, or baking on the half-shell.

? As with many foods, size and age make a difference -- smaller and younger oysters will most likely be more tender.

? Most importantly, cook oysters gently to avoid turning them into a rubbery, chewy waste of good shellfish. When the edges begin to curl, they've had enough heat.

? Herbs that pair well with oysters include thyme, fennel seed, paprika, and parsley.

Hope that helps!
Good luck!

If they are in shell, put them on the grill until they open. baste them with garlic butter. Serve them on crackers with horseradish sauce.
If they are in a jar, oyster stew is good. Or bake them in the oven. I also like oyster dressing.

If the shells are tightly closed then the oysters are still alive, otherwise throw them away. Wrap an oyster in a thick wadge of tea-towel and force it open with a short bladed knife, being very careful not to let it slip. Once it is open, get it into the fridge and keep it cold until you have all of them ready to serve. A plash of lemon juice and just a hint of chili sauce and then straight down; or you can be really adventurous and serve each oyster in a shot glass of bloody mary..adding the oyster juice to the drink. If you find that you dislike raw oysters then take the others and lift the oysters out of their shells into a bowl and return to the fridge, empty the shells of liquid and place one side of a shell for each oyster onto your grill, add a tiny know of butter and some very thinly sliced bacon bits; grill until the bacon is cooked, very fast..and then place the oysters on top and give them another minute or so..delicious. If you don't fancy bacon then use finely minced garlic.

Oysters have GOT to be served raw - you just swallow them whole.

If you got them fresh from a decent fishmonger and eat them the same day you bought them, you will NOT get food poisoning.

To serve them - just a squeeze of lemon juice and a slice of brown bread.

If they are closed shut then they are alive... and good to eat either cooked OR raw.
When I eat them raw on the half shell I just kind of slurp them out of the shell. Some folk add lemon or a dash of hot sauce. If you don't know how to open then then ask the fish monger.
When steamed I may squeeze some lemon on them.
Fried - batterd and deep fried.

you dont have to but they are slimey and if you cook them they arnt

I love them marinaded in malt vinegar and eat them raw, or battered and deep fried.





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