- 1). Purchase oysters with closed shells. If you find an oyster with an open shell, tap on the shell a couple times to see whether the shell closes. If the shell remains open, the oyster is dead and shouldn't be consumed. Throw away dead oysters.
- 2). Fill a small pot with water or broth until it is about two-thirds full. (It is important to use a smaller pot because a larger pot may prevent all the oysters from cooking properly.)
- 3). Bring the liquid to a rolling boil, and drop the oysters into the pot. Boil for three to five minutes after the oyster shells open.
- 4). Drain the oysters in a colander and rinse with cool water to prevent more cooking. Throw away any oysters that did not open during cooking.
- 5). Serve the oysters plain or with melted butter or hot sauce.
- 1). Follow Step 1 above to discard dead oysters.
- 2). Place a fresh oyster in a towel, and grab it with the palm of your hand. With your other hand, pry open the shell with an oyster knife. (See References for more information.)
- 3). Insert the tip of the knife between the shell halves next to the oyster's hinge. Wiggle and twist the knife until the oyster breaks open.
- 4). Cut the oyster from the top shell, and place it in a bowl or on a plate. Then repeat with the bottom shell.
- 5). Fill a small pot with water or broth until it is two-thirds full. Bring the liquid to a rolling boil, and drop the oysters into the pot. Boil for at least three minutes. The ends of the oysters will curl once the oysters are fully cooked.
- 6). Remove the pot from heat once the oyster edges have curled. Drain the oysters in a colander, and rinse with cool water to prevent further cooking.
- 7). Serve the boiled oysters plain or with melted butter or hot sauce.
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