Oysters can be prepared in several different ways.
Oysters are a versatile shellfish in the kitchen, as they can be baked, steamed, fried or even eaten raw in their shells. Known for a source of pearls, oysters have also provided great value as food for centuries and continue to be a delicious source of protein and nutrients. Abundant and flavorful, oysters can be presented as an appetizer, a side dish or a component in a number of main courses that call for seafood or shellfish.
Boiled, Steamed and Smoked Oysters
Oysters can be steamed or smoked and many cooks fine-tune flavors by using certain types of wood or seasonings in the water to get the flavor and taste their recipes call for. Seasoned water spices up these shellfish as they boil while Hickory, Apple and Alder woods pass along distinct flavors to smoked oysters. The seasoning of the water and the types of wood used bring forth accents and tastes that can sometimes be defined by the seaside area where the oysters were harvested.
Baked Oysters
Some recipes call for the oysters to be baked or broiled. Oysters Rockefeller, for example, is prepared by broiling or baking the oysters in their shells with various toppings. They can be shucked and spread on a sheet pan and baked after topping with bread crumbs, garlic and butter. Oysters also can be broiled under an open flame in butter and Worcestershire sauce. They can also be baked into seafood casseroles or pasta dishes.
Raw Oysters
Many oyster connoisseurs prefer them "on the half-shell," which means they are eaten raw with condiments such as hot sauce, lemon juice or cocktail sauce. Oyster shooters are raw oysters served in a shot-glass with vodka, tabasco sauce and lemon juice. Oysters are sometimes served as hors d'oeuvres with a variety of dips. Raw oysters are always served cold and usually in their shells on rock salt. Different regions around the world have their own variations of condiments and sauces they prefer with their raw oysters. Many people believe raw oysters are a natural aphrodisiac.
Oysters in Soups and Stews
Oysters are often incorporated into soups, stews and chowders. Bouillabaisse is a seafood soup that calls for oysters and clams added to the pot in their shells. Shellfish-based chowders are seasonal favorites along the New England coast and oysters play a starring role. Home cooks can add previously-frozen oyster meat to seafood soups, stocks and chowders to add depth and flavor. Tomato-based (Boston style), and cream/milk based (New England style) chowders are both complimented with oysters and/or clams.
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