ORDER OYSTERS


Clausen Oysters
Phone: (541) 756-3600
or (54l) 267-3704
Toll Free: 1-877-856-3600
Fax: (541) 756-3200

Located at
66234 North Bay Road
North Bend, Oregon 97459
USA

Hours:
Mon. - Sat. 8 am. - 5 p.m. PST

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PROFESSIONAL SHUCKING EASY OYSTER SHUCKING COOKING OYSTERS OUR BUSINESS FOR SALE PHOTO GALLERY

Oyster Cooking and Recipes

All Basic Cooking Guidelines
ANGELS ON HORSEBACK
Artichokes with Oyster Dip
Coos Bay Oyster Stew
New Orleans Oyster Sandwich
Oyster Casino

Oyster Kabobs
Oyster and Pasta Salad
Oysters Rockefeller
Poached Oysters
Scrambled Eggs with Oysters
Wine-Baked Oysters

Oysters in the shell, easy to prepare...

Barbecue at the beach, in the backyard or on the grill inside. Cook until they sound hollow when tapped.

Microwave - Use a covered dish, cook at full power for 1 minute (or more) per oyster, depending on size. Oysters will open enough for a knife to be inserted to pry shell apart.

Oven - Use a cookie sheet or roasting pan, cook at 450 degrees for 15-20 minutes.

Steam Kettle - Place the oysters on a rack, add a little liquid (beer with garlic or a combination of whole cloves, whole peppercorns, and bay leaves for a real treat), cover and steam for 15-20 minutes. They'll stay moist and tender in the steam.

DON'T OVERCOOK! Oysters in the shell don't always open when they are cooked. Check by tapping on the shell. A hollow sound means they are ready to eat. Always place them flat side up - cup side down to hold in the juices as they cook. However, Pacific oysters are larger than East Coast or all European oysters. These oysters therefore need to be cooked longer, past the "till the edges curl" stage.

Photos on how to shuck an oyster the easy way

Use a stout table knife to open oysters - a pointed, sharp blade isn't necessary. Insert the knife between the shells at the end opposite the hinge (an easier way is to use pliers to break an opening into side of shell near muscle) and, keeping the blade against the top shell, slide the knife toward the hinge. You will cut the muscle from the top shell which then can be pried off. Then slide the knife under the oyster to sever the bottom side of the muscle, and it's ready to eat!

Copyright © 2004 Clausen Oysters, Silver Point Oysters