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

Poached Oysters

2 cups water
1 pint shucked oysters, drained

1 tsp salt
1/2 tsp pepper

In saucepan, bring water, salt and pepper to a simmer. Add oysters; simmer (do not boil) until oysters begin to curl around the edges and become plump and firm, 1-4 minutes, depending on size of oysters. Drain oysters and chill. Serve in any way that raw oysters would be used, such as on the half shell for an appetizer.

OYSTER TIDBITS:

Freezing Oysters: If you want to keep some oysters on hand for cooked dishes, you may freeze shucked oysters. Pack in rigid freezing containers, cover with a brine, using 1 tablespoon of salt to 1 cup of water; or use the strained oyster liquor saved from shucking for part of the salt solution. Seal and freeze. Oysters will keep 3-4 months.

Copyright © 2004 Clausen Oysters, Silver Point Oysters