Before you're ready to eat, let your oysters sit in a small bowl of icy water for 10 or so minutes. You'll notice sand and other debris will fall to the bottom of the water. Remove the oysters and discard the water. With a hard bristled brush, scrub the outside of the oyster.
At some point before shucking, you will need to give the oysters a scrub-down to remove any dirt, mud, sand, shell fragments, or other crud that you don't want to end up slurping down. I like to get that cleaning step out of the way as soon as I get the oysters home.
It's vital to clean your oysters well before shucking. Use a stiff-bristled brush to remove sand, dirt, and debris. You can also put your oysters into a cold icy saltwater bath to soak for an hour in order to purge them of sand and grit.
Shuck your oysters and put them on a grill heated to 450 degrees, either on a baking sheet or shell side down on the grate. Top each oyster with a pat of butter and a sprinkle of chopped herbs (parsley, tarragon, chives, or even cilantro), then close the grill or cover with tin foil.
Wash the shells and place in a steamer for 10-20 minutes, depending on size. You will notice some oysters opening and that should indicate doneness. Partially Steamed then Fried or Stewed Oysters. Wash and scrub the shells very good if you plan to save the nectar.
Fill a large bowl with room temperature water and stir in 1 tablespoon of cornmeal. Place live oysters in the water-cornmeal solution for at least 4 hours or up to 24 hours; refrigerate. As the oysters filter the water, they will take in the cornmeal grains and spit out any sand that they contain.
To store your oysters, simply arrange them on a plate and place a damp towel over them in the fridge. Make sure you never soak your oysters in fresh water, or they'll die.
HOW TO CLEAN OYSTERS. Before you're ready to eat, let your oysters sit in a small bowl of icy water for 10 or so minutes. You'll notice sand and other debris will fall to the bottom of the water. Remove the oysters and discard the water.
Think of an oyster like a grape: if you don't chew the grape, you won't get the full flavor.
I usually soak them in a gallon of filtered water and 1/3 a cup salt and some ice. I let them sit it in it for about 20 minutes, pour out the water, wash them off and soak them again in the same water/salt solution. I've been told this gets them tasting fresher and also helps remove any sand that may be in these guys.
Oysters are primarily a finger food and should be eaten raw, fresh and right from the shell. No silverware, no plates, you just need to put your lips right up to the shell and slurp away.
Once opened, oysters will keep for up to 7 days in the fridge, but be aware: they will absorb any strong flavours (for example rock melon and onion tend to taint the flavour, no matter how well packed your oysters are). When buying live oysters, make sure the shells are firmly closed.
First, clean all of your oysters under running cold water to remove all of the dirt. Check them carefully as you wash them. There shouldn't be any open shells. If you find one just discard it.
Donate to a Shell Recycling Program
If you're eating a substantial number of oysters (or ordered one of our bulk CSA add ons), you may consider reaching out to an oyster shell recycling program. Oyster programs such as the Mass Oyster Project collect and clean oyster shells then use the shells to seed new oyster beds.
Shelf Life
Shucked oysters will have a good-through date. If they go past this date, you'll want to discard them. Shucked oysters typically have a 10-14 day refrigerated shelf life upon receipt.
If a grain of sand enters the oyster's shell, he loses his life of comfort. In order to protect himself from irritation, the oyster will begin covering the sand with layers of nacre. Layer upon layer cover the grain of sand until the pearl is formed.
You can check if an oyster is alive by just lightly tapping on the oyster shell with the finger. If the shell closes or you notice some kind of movement after tapping then it means it is still alive and should not be eaten.
Step 1: Rinse the oysters in cold water, picking off any barnacles, dirt, sand, or other flotsam. Step 2: Prepare an ice cold, saltwater bath. You'll want a ¼ cup of salt per 4 cups of water. Step 3: Plunge the oysters into the saltwater bath and refrigerate them for 1 hour.
"A salt bed distributes heat gently," he says, allowing the oysters to warm evenly and just plump up, making it nearly impossible to overcook the delicate meat.
Oysters, mussels and clams contain a lot of sand and grit because they spend the majority of their lives buried in gavel, sand or mud. They should be thoroughly cleaned before storing and serving because sand or sediment deposits in the shell contain pathogens that can cause food poisoning.
To do this fill a bucket with equal parts bleach and warm water. Let the shells soak stirring them every 30 minutes until the outer particles of the shell loosen. Drain the bucket, scrub the shells with a tough brush, rinse in warm water and lay them out to dry.
Many people who eat raw oysters garnish them with lemon juice, cocktail sauce, or a Champagne mignonette sauce as a companion condiment. However, oysters can also be fried, baked, steamed, or stewed.
Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.