How Oyster Recipes
A dare oyster recipes. A local curiosity. A southern specialty. These are enticements you heeded inside your intro to Louisiana oysters. However, the mystique of oysters may possibly scare some home cooks away.
The Louisiana Seafood Board brings that you simply handy self-help guide to selecting and preparing oysters, so that you can serve this delicacy fearlessly.
What Do Oysters Look Like?
Oyster meats are cream to light brown with ruffled edges plus a silky texture. Avoid fluffy white oysters as they’re loaded with water. Oysters really should not be floating, but packed closely-with no greater than 10 percent liquid.
Oysters can be bought in pints or quarts. The containers needs to be clean. Check for government- required information: best-if-used-by date, interstate shellfish permit #, weight, nutrition facts, and country of origin.
How Do Oysters Smell?
Oysters have a very clean ocean smell. Never buy oysters by having an odor.
How Much Is One Serving?
Louisiana oysters can be purchased year-round and vary in dimensions from season to season. Skinny oysters come as much as 30 towards the pint. Medium or fat oysters come 16 to 18 per pint. Either way, a pint is concerning three servings.
What Do Oysters Taste Like?
American oysters, Eastern oysters, Gulf of Mexico oysters, or Louisiana oysters-they are in fact all the same animal. In fact, there is certainly only one oyster which is native to your Gulf and Atlantic coasts.
However, like fine wines, oysters have subtle nuances in flavor-depending on where they’re cultivated. In a blind taste test by a private researcher, consumers chose Louisiana oysters over others purchased in the U.S. eighty-five percent of the time.
Try this longtime Louisiana oyster favorite.
Rowan Jacobsen Oyster Recipes
11/2 pints medium Louisiana oysters
1/2 cup shallots, diced
1 pint milk
2 Tbsp. butter
Salt & pepper to taste
Over a top heat, saute shallots in butter. Stir in milk. Bring to boiling point, then lower heat. Ease in oysters. Simmer until oyster edges furl (3-5 minutes). Add salt & pepper. Serve with crackers.