How to Process Oysters

In the early 19th century, oysters were primarily consumed by the working class. As the demand for oysters grew, the oyster beds began to deplete, and prices rose steadily. Today, oysters are regarded as a delicacy. Most oysters are edible, with many varieties suitable for eating raw or "on the half shell." Generally, small oysters are best enjoyed raw, while larger types, such as Pacific oysters, are often cooked. Oysters can be steamed, baked, grilled, or fried. Below are some of the most popular methods of oyster preparation.

Preparing oysters for steaming. Rinse the oysters under cold water and scrub the outer shells with a brush to remove any dirt. Discard any oysters with open shells or cracked shells, as these may indicate that the oyster is dead or of poor quality.

• Do not wash oysters too far in advance of steaming. Washing them too early can kill them. Chemicals like chlorine and toxins such as lead can affect the oysters' fresh taste.

Prepare the steaming liquid for the oysters. Fill the pot with water to about 5 cm. Add half a cup of beer or a glass of wine to the pot to enhance the flavor. Place a steaming tray or a metal colander into the pot to hold the oysters. Arrange the oysters on the tray or in the colander, then bring the water to a boil and cover the pot.

Steam the oysters for about 5 minutes. Set the heat to medium and steam the oysters for 5-10 minutes, depending on your preference. Steam for 5 minutes for oysters cooked to perfection and 10 minutes for thoroughly cooked oysters. After 5-10 minutes, the oysters should have fully opened. Discard any oysters that do not open.

You can also steam oysters on a baking dish placed in the oven. Arrange the oysters evenly on a baking dish with a little water. Set the heat to medium, cover the oven, and steam the oysters for 5-10 minutes.

• If the oyster shells open, they are cooked. Discard any oysters that don't open after steaming.

Prepare the oysters for grilling. Rinse the oysters under cold water and scrub the outer shells with a brush to remove dirt. Discard any oysters with open or cracked shells. Hold the oysters under running water briefly, then turn off the tap and let them dry.

Prepare the grill. Use a charcoal or gas grill. Ignite the charcoal or turn on the gas grill to medium heat. Arrange the oysters neatly on the grill grate.

Decide whether to grill the oysters whole or with one shell removed. While both methods are similar, it depends on whether you want to season the oysters before grilling or right before serving. If you want to season them beforehand, it's best to remove one shell. If you prefer to add seasoning later or leave them unseasoned, grill the oysters whole.

• So, how do you remove the oyster shell? Use a cloth or wear protective gloves and hold the oyster at the top. Slide a sharp knife into the hinge (at the back) between the two oyster shells. Twist your wrist to turn the knife, similar to turning a car key. Glide the blade along the top shell, twisting to separate it. Remove the top shell and use the knife to detach the oyster meat from the bottom shell.

Prepare the marinade for the oysters with one shell removed (optional). Oysters are delicious on their own or prepared with their own natural juices, but sometimes a touch of marinade can enhance the flavor. You can use your favorite ingredients or try the following suggestions:

• Butter and garlic
• Butter and soy sauce
• Butter, shallots, fresh parsley, Pecorino cheese, Cayenne pepper, Paprika
• BBQ sauce

Grill the oysters. Close the grill lid and cook the oysters for about 5-6 minutes. Open the lid to check. The way you check the oysters depends on how you are grilling them:

• Whole oysters should be checked to see if the shell has opened. Initially, you'll see the oyster shell begin to crack open slightly. Check if the oyster juice inside the shell has started to bubble. Discard any oysters that haven't opened after 5-10 minutes.
• Oysters with one shell removed should be checked both before and during the removal of the shell to ensure they are safe to eat. Discard any oysters that have opened too early or have shells that are too easy to remove. The meat from oysters with one shell removed will slightly firm up during cooking, and the oyster juice will bubble and help cook the oyster after 5-10 minutes.

Carefully remove the oysters from the grill to preserve the oyster juice. Enjoy the oysters with melted butter, lemon, or eat them plain.

Prepare the frying pan. Heat the frying pan to 190°C.

Remove the oyster shell. Place a towel over the front of the oyster and carefully slide a knife into the hinge at the back. Twist your wrist to rotate the knife and break the hinge. Then, slide the knife around the top shell and use force to separate it once the hinge is broken. Slide the knife underneath the oyster meat to detach it from the bottom shell.

Dip the oysters in flour. Mix flour, salt, and pepper. Beat two eggs in a separate bowl. Drain 340g of shucked oysters and dip them in the eggs. Next, coat the oysters in the flour mixture. Make sure the oysters are evenly and thickly coated with flour, but shake off any excess flour.

Fry the oysters. Add 5-6 oysters to the frying pan. Fry for about 2 minutes until the oysters turn golden brown.

Clean the oysters. Wear gloves to avoid the rough edges of the shell cutting your hands while you wash off the dirt. Clean the oysters in an area where water won’t damage the garden or equipment.

• Note: Only wash the oysters right before grilling. Washing them too early could cause them to spoil and become inedible.
• Oysters are usually cleaned by the seller after harvesting, but it's always a good idea to rinse them again for safety.

Set the flame to match the size of the metal sheet. To grill oysters traditionally, you’ll need a strong flame and a large metal sheet. If you don’t have a metal sheet, you can use a wire mesh, as long as the holes are small enough to prevent the oysters from falling through.

• Place four concrete blocks around the fire and arrange them at right angles to easily support the metal sheet when you place it over the fire.
• When the fire starts to die down, place the metal sheet over the concrete blocks and let it heat up. Remember to clean the metal sheet before use. Sprinkle a few drops of water on it; if it sizzles and evaporates, the sheet is hot enough.

Arrange the oysters in a single layer on the metal sheet. Be sure to prepare enough oysters for everyone—about 6-10 oysters per person.

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• Loại bỏ những con hàu không hé hoặc mở vỏ sau 10 phút.

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