Oysterville oysters live free. The trials and triumphs of this challenging existence produce a complex flavor. Happy food is good food. Refrigerate your oysters. This is essential if you plan to eat your oysters raw.
PREPARING YOUR OYSTERS
We recommend our oysters prepared:
Raw oysters taste great. This is the most popular was to eat oysters. Cranberry Chipotle is the best condiment for raw oysters. Plain, with lemon juice, lime juice, cocktail sauce, Tiger Sauce, Tabasco sauce, etc. are also excellent ways to eat raw oysters.
Note: Eating any raw food is never entirely safe. We do not harvest oysters if we think that there is any threat of the raw oyster making you ill. State and local health authorities require that we post the following statement: Eating raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
Place oysters on medium/hot grill with the cupped shell down (to contain the juices). If the grill is too hot, the oyster shells will explode. When the shells begin to bubble and open, take all the oysters off. (Protect your hands, oysters are hot!) Using a knife, open the oysters and remove the top shell. Eat plain or with melted garlic butter, cocktail sauce, or a squeeze of lime with melted Habanero Pepper Jelly, right from the shell.
Preheat oven to 400 degrees. Line a baking sheet with rock salt or crumpled foil to hold the oysters upright. Arrange oysters on sheet, cupped shell down. Bake oysters about 15 - 20 minutes. Pry the shells apart and eat plain or with your favorite sauce.
Steaming is a great way to bring out the complex flavors of oysters. Place the oysters on a rack, add a little liquid (e.g. Sake, water, beer or wine), cover and steam for 15 - 20 minutes. Pick the meat from the shells and dip in lemon butter or your favorite sauce. You can also serve them chilled, with a dab of cocktail sauce and cilantro garnish.
Use oysters removed from their shells. Coat oysters thoroughly in Willabay ® breading and allow to stand about 5 minutes (ideally, let rest in the refrigerator for 30 minutes). Heat oil in skillet until medium-hot, about 350 degrees. Fry the oysters until golden brown on each side.
Use oysters removed from their shells. Heat light cream and oyster liquor slowly. In another saucepan, melt butter and sauté oysters until edges curl. Stir in the cream mixture and season to taste. Serve hot with crackers.
Hint: Be careful not to overcook! Oysters and clams do not always open after being cooked. The most stubborn may need to be pried open with a knife. Check by tapping on the shell; a hollow sound often means they are ready eat. Just because an oyster or clam may not open after being cooked, does not indicate it is inedible. Let your senses be your guide.