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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.
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OYSTER TIDBITS:
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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.
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