I love oysters......what type ours are, i couldn't tell you..they look like this

https://www.google.com/search?q=huitres+de%3Apaimpol&oq=huitres+de%3Apaimpol&aqs=chrome..69i57.5777j0j7&client=tablet-android-samsung&sourceid=chrome-mobile&ie=UTF-8#trex=m_t:lcl_akp,rc_f:rln,rc_ludocids:523049744365403175,ru_lqi:ChJodWl0cmVzIGRlOnBhaW1wb2xaHQoHaHVpdHJlcyISaHVpdHJlcyBkZSBwYWltcG9smgEkQ2hkRFNVaE5NRzluUzBWSlEwRm5TVU5STkdaeGVHZEJSUkFC,ru_phdesc:9kG8-DSDH-M,trex_id:Lobbee

I have them baked with champagne and creme fraiche .....for me, to cook them is a travesty🤣 I love them raw, with lemon juice and a crisp, dry white wine. I'm not an fan of the shallot vinegar dressing as I think it kills the taste of the oyster.

I'd love to see what yours look like.

Other than raw, what is your favorite way to prepare oysters?

Many years ago I made Oysters Rockefeller for a friend. This was back when I knew less about cooking than I do now, and I was really proud because I combined what sounded best from a few recipes, and they came out great. I still have my notes, somewhere. Don’t know if I’d still be impressed.

What wine - or sake - do you pair with oysters?

I guess tequila isn’t wine or sake.

I LOVE oysters.....any way you fix them....but if they are fresh, just raw with a squeeze of lemon and perhaps a touch of horseradish.
The best oysters have ever eaten were from northern Pacific waters. We were at a place on the beach in northern Oregon....can't remember the town and the oysters were tiny and had a flavor all their own. Bliss!
Another evening at that same restaurant, we started with a plate of raw razor clams....heaven!!
The worst I ever had were in Vail. ( why would you eat raw oysters in the Rocky Mountains?). It was summer and we had been strolling around Vail Village and stopped some place for a beer and they had a special on oysters on the half shell. So we each had half a dozen. Apparently one was not "fresh" or something and the next morning I got sick sick!! Thankfully only lasted about 8 hours but made me wary of raw shellfish...not that I have stopped eating it... but I worry each time ;-)

I don't care for the raw oysters that are sold as 'fresh' around here at all but I've had them a couple times when they were very fresh and liked them OK.

There is a Cajun restaurant here in KC that offers charbroiled oysters topped with Parmesan and Romano cheese and served with herb garlic butter that we like. We usually get a half dozen as an appetizer when we dine there.

I've never prepared them myself.

I love fresh oysters and fortunately do not live too far from various Hood Canal oyster farms. In fact, we made the trek to Hamma Hamma in late September to celebrate my brother's birthday with 3 dozen fresh oysters we shucked and slurped with just a squeeze of lemon juice. When they are that fresh - harvested that morning - you don't need anything else.

But raw is not my preferred service. I like them best pan fried with a very light breading and I can indulge that at various nearby restaurants that feature locally sourced foods. The local pub offers oyster sliders that are addictive!! One Seattle restaurant also serves a hangtown fry that I especially enjoy :-)

I used to order breaded and deep fried oysters at a local fish house. Of their fish and chips variations, it is my favorite.

I also like oyster shooters (sake, raw oyster, fish roe, minced scallion, and not sure what else, in a shot glass) with sushi.

I've never cooked oysters at home, other than grilling the really big ones. We are going to bake the "grilling oysters" in this order.

It wasn't until my forties that I finally bought a proper oyster knife - that made shucking so much easier!

Not ordered yet but will have a box shipped overnight, probably Chesapeakes. Lump crab meat and a half dozen soft shells. If I order FultonFishMarket I'll have more variety to choose from. Usually get a couple pints shucked.

Some favorite preparations...

Kumamoto Mignonette, raw on the half shell, champagne vinegar with finely minced shallot. Unsweetened rice wine vinegar works in a pinch. 'kumies' by far my favorite. EastCoastCanada PinkMoon and Malpeque good but not as plump. Mignonette served on the side with lemon wedges.

Medium sized like a Bluepoint, Wellfleet, Chesapeake, raw on the half shell on a hot grill with lemon wedge. (5-8 minutes). An oven broiler works in a pinch. A little foil nest holds them upright saving the liqueur. (also good raw w/mignonette)

Oyster pan roast or oyster stew. Iconic pan roast preparation at the GrandCentral OysterBar, NYC. Oyster stew a family tradition Christmas eve

Oyster dressing, deeply missed at Thanksgiving. More like a scalloped oyster, not a cubed bread dressing. Called 'dressing' EastCoast around the Chesapeake. Not a replacement for traditional dressing/stuffing. Always an extra side in a casserole dish.

Fried Oyster Po'boy. 'nuf said. 😀

Oyster fritter. Usually three oyster held together in a thick batter, then pan seared, served on a toasted bun. (flour, egg, worcestershire, lemon, hot sauce)

We really like oysters as simple as possible. Not much cream or fried but maybe one appetizer Po'boy. With the shucked pints I like a few roasted in their juices as an appetizer over minced shallots/leek/celery leaves/lemon.

When I was a kid in the 1940's we spent time every summer on the Jersey shore. My parents would go to any of several local clam bars. Just a shack on the edge of the bay with a bar and some stools, and a beer license. They would get the oysters or cherry stones out of the bed of ice and shuck them before your eyes and serve 'em up. I would beg for a taste, and my mother would cut off a tiny piece and give it to me.....and that's how I learned to love raw clams and oysters. They also served steamed little necks, but i have never eaten them, because anyplace that offered them also offered clams and oysters on the half shell....and I so love that that I never saw need to order anything else!

My favorite way to eat oysters is raw. Dad & I used to go oystering. We would bring the bushel full of oysters up on my deck, shuck and eat them. Accompanyments were ice cold beers, a squeeze of fresh lemon juice for me and cocktail sause for Dad.

For cooked oyster my favs are:

Wood Fire Grilled oysters

Oysters Rockerfeller

Oyster Stew

The key to cooked oysters is to just barely cook them to preserve their briny flavor. This mean a screaming hot wood fire or oven for just a couple minutes or in the case of the stew, heat the milk then drop the shucked oysters in until they ruffle about 90 seconds.

We live adjacent to Wellfleet on Cape Cod. I prefer raw oysters on the half shell, with their juices and perhaps a light squeeze of fresh lemon. Just pure. Although I did once have a memorable plate of "Russian oysters" at a restaurant in Provincetown. They were raw, on the half shell drizzled with cold vodka, a tiny bit of sour cream and topped with caviar.

seagrass

This is my favourite. I don’t use Pernod, I use brandy instead

https://www.delish.com/cooking/recipe-ideas/a30142534/oysters-rockefeller-recipe/

Sent from my iPad

Angels on Horseback, grilled, Oyster Pan Roast, & Po Boys if I'm in New Orleans; I'll pass on the half shells!

I love fresh oysters and have special oyster dishes where we lay raw oysters on top of a bed of spinache, cover with hollandaise sauce and top with parmesan cheese.

Baked in the oven until brown & bubbling and served with very fresh bread.

I made a Hijiki grain bowl last night. Hikiki would be good with a bit of white miso, green onion. Raw or baked. Or a KombuDashi

I was look up proper storage of oysters and crab and found this...

Interesting information about oysters and some I did not know. I thought the Belon was from Maine. It is a beauty being round. And a gorgeous pic of a Kumamoto...link, HERE

I love oysters in all forms but am leery of those from warm waters and with global warming have decided no more raw ones.

I get sick sometimes from bad seafood although it seems perfectly fine at the time I'm eating it and I'm recovering now from some ahi tuna food poisoning. I'm borderline about to give up seafood completely.

I probably like Oysters Bienville even better than I like Oysters Rockefeller, and I really like Oysters Rockefeller.

Oyster and Artichoke Soup

Such a shame. GrandCentralOysterBar opened late September but had to shut down again, 😩

They say they are not giving up. Fingers crossed for our classic/iconic eateries and all restaurant establishments. Tough times.

'86 to about '92 we would have lunch, a dozen oyster each, then split a pan roast twice a month, after depositing our paychecks at the the Bowery bank across the street. We knew an oyster back then by the shape of its shell. We would pick 2 each of six varieties. What a treat it was.

John Liu, can you get a pint of shucked/jared as well? That opens up the challenge and cooking choices. A fresh jar will last 3-5 days fridged. Fresh, that we shuck, I like to use within 24 hours. Shucked are usually giants and very smalls used for roasting and stews.

Here are the Belon oyster beds if you're interested.

https://youtu.be/t43yIRBcvIM

@Bumblebeez SC Zone 7 some years ago, I was at a marine research laboratory for work. The head of the institution and I were chatting. I commented that I was skittish about eating raw oysters from warm waters. I expected him to pooh-pooh my comment. Nope. He said he wouldn‘t eat raw oysters from warm waters either. He would only eat them if they were cooked. That was the end of my raw oyster eating unless I am somewhere cold, like PNW or the Maritime provinces of Canada.

Back in 1977, there was a beachside bar in Madeira Beach, FL called the Deck. Their lunch special was a dozen raw oyster on the half shell for $1. Pair that with a 50 cent draft beer and that was lunch. I ate lunch there almost every day for the entire winter, same order every day. LOL

No. I will not eat raw oysters now.

Love raw oysters. But when all hospitals are packed and ICUs full with covid patients, I will not take a chance.

Besides possible (even remotely) parasites, how do you sanitize raw oysters shucked by a covid shucker?

I can wait a few months.

dcarch

We shuck them ourselves. A fall winter month tradition. Maine and north, just like the pacific northwest, the waters are under 65ºF all summer. The Chesapeake and north are very cold waters now. Shucked and jared are for stews and roasting.

Just like anything we consume, I like to know where it is coming from and how it is harvested and stored/traveled/prepared. Beef, chicken, eggs, all proteins. Sushi from a good chef. Fish and shellfish straight from the water or flash frozen and sourced.

Interesting the Maine Belons are wild. They were seeded in the 50's. Considered a failure for a while but they took off in the 70-80's.

There are multiple names for the Belon -- European Flat, Harpswell Flat, etc., but it's scientific name is Ostrea Edulis. The oyster is of a different species than its North American counterparts (Crassostrea virginica and Crassostrea gigas) and originates from Europe, hence the name European Flat. A true Belon is only harvested from the Belon River in France.... link, HERE

Sleeve, I posted a film.

Here, they say that you should only eat oysters when there's an r in the month.

I prefer raw oysters over clams. But in 1999 while I was working in Evanston, IL I regularly ate at a seafood restaurant, since closed. One night while eating them my stomach started to feel off so I took a walk. It got worse so I just went back to my room where I ended up doubled over, literally crying in pain. This wasn’t your run of the mill upset tummy, this was a blow torch up in the stomach. Since then I rarely eat them, and then only when I have an emergency escape plan for the evening. About 50% of the time I’ll experience the same pain but far far milder. Likely psychological but I just don’t know.

Every time I see this thread think about digging up my Oysters Rockefeller recipe and giving it another try, see if I like them as much now as I did 20-something years ago. Maybe this month sometime; there’s an R in December.

FOAS, I had a similar unpleasant episode in Monterey. It is enough to make you skittish for quite a while.

R in the month is why we had them during the holidays. I grew up around the Chesapeake. Cold water temps north it is fine year round. I worked at a higher end seafood restaurant during university in Providence, Rhode Island and had a dozen raw and a dozen on the grill every shift. 2-3 times a week.

I doubt I would have raw oysters in NewOrleans these days with climate change.

I watched the time-lapse video, then went on YouTube and watched a couple more. One being a team of Maine harvesters. They harvest year round. We researched around twenty years ago for seed. Really just have knowledge curiosity. Decided not to mess with the beach house ecosystem. Interesting about the seeding they did in Maine with the Belon.

(I can't eat bluefish after an episode 🤢)

bbstx- Just looking at the Oysters Bienville. Those sound great. Have you made that particular recipe? Something has me wanting to cool the sauce before adding the egg white. Now I definitely see oysters in my near future!

FOAS, I have not made that recipe, but it looks about right.

Here is another, for comparison's sake. This one does cool the sauce before adding the egg yolks.

We decided to gradually ramp up the seafood intake in preparation for Oyster Day (when we pick up our order from the oyster farm).

Six oysters from the farmers’ market, with migonette and lime.

Clam and black oyster mushroom soup, the broth is from the Thanksgiving ham bone with some duck bits.

Lion’s Head mushroom, sliced into mini steaks, browned in butter, very simple.

There was also confit duck legs, which I sous vided on Thanksgiving.

My favorite are raw, although I'll accept them other ways if one insists. I make a mignonette for them or for raw clams. Or I like a squeeze of lemon, a dash of hot sauce, or a dab of horseradish. I like them, also, as my favorite sushi place would serve them, with a sour heat and a splash of sake.... don't know their actual recipe, but writing this up reminds me I haven't eaten there in a year, which is quite distressing. Since I have no idea when I ever can, again... and if they will even manage to stay in business.