I love seafood, as you’ll see in several of my blogs posts, like my Asian Dinner Party! Shrimp, crabs, scallops, lobster, fish of almost any kind…I love it all. And especially oysters! Maybe because I’m in a landlocked state and can’t aways find them super fresh.

It’s the perfect time to talk about oysters, since the old adage said that you should only eat them in months that have an ‘R’ in them. So basically the season always ran from September-April. But this was in the old days, when the refrigeration, storage and transportation methods for food weren’t the best; and you wouldn’t want to eat oysters (or anything else) that had gone bad.

Thankfully, we can safely eat them year-round now! They are a bit of an acquired taste, but they suit my taste very well. They are very briny/salty and go so well with many other things I love (vodka martinis!). When I’m scoping out restaurants as we travel, I always keep my eye out to see if the menus have them fresh on the half shell.

Buying Oysters

If you’re interested in trying them, I highly recommend this company in New England, Island Creek. They deliver the oysters packaged cold and only within a couple days, even all the way to Pennsylvania. The only issue with buying them online like this is that the options for quantities are likely larger than you’ll want, especially if you’re just curious and trying them out. In this case, I’d go to a local seafood store (we have a surprisingly good one where I live), or the seafood counter at a higher-end grocery store where they’re sure to have them. This way you can get a limited number- but you’ll be coming back for more! You want them to be light to medium gray. Definitely not black, which means they aren’t good.

Once you have your oysters at home, now what?

Storing Oysters

You can keep oysters for 7-10 days in the fridge. Just cover them with a damp towel, and keep the towel damp by wetting it a bit each day. Never freeze them or leave them out of the fridge more than half an hour. My Eagles towel is a perfect covering!

I recently ordered two dozen, so I just bring out however many I want to eat. I rinse them under cold water and scrub with a brush until the water runs clear. Now they are ready to shuck!

Shucking Oysters

This part may seem a bit intimidating. I felt that way the first couple times I did it as well. You are using a sharp knife but don’t be afraid! You can get a set like this with a heavier glove and special shucking knife.

Check out these adorable shucking instructions from Island Creek.

And see my video here!

I use this beautiful oyster tray (check out my post on stylish and practical serving dishes) that holds eight oysters with a spot in the middle for your sauce!

These came in a set of four, so they are perfect for an oyster party. They also are designed to go directly onto the grill, if you choose to cook them!

Serving Oysters

I love oysters served raw with a variety of sauces. I have never grilled them, but have had grilled oysters when in New Orleans, and they were divine with a light breading and cheese. I plan to try grilling them this way in the summer. Do feel free to look up recipes!

For oysters raw on the half shell, I serve them over crushed ice- they are just so delicious ice cold. I sauces I use are:

Mignonette. This is the classic. It’s just minced shallots and red wine vinegar. I’ve had many variations on this, including a blood orange mignonette that was fantastic. Just add a bit of juice from a citrus fruit you like to taste, and it works.

Cocktail sauce. I already love it on shrimp, and you can’t go wrong. The pungent horseradish works so well against the salty oysters. I make my own, because I want to regulate the horseradish (I want more!). Just squirt a bit of ketchup into a small bowl and add horseradish to taste. My father used to make his own horseradish sauce out of horseradish root he grew in his garden! He would need to take the blender outside; the smell was so strong it made your eyes water!

The only other thing I serve with my oysters is wedges of fresh lemon. Lemon works beautifully on seafood; I always bake my fish with lemon, garlic and butter- yum. 

What Goes with Oysters?

Well, we know what wine pairs really well with any seafood: Sauvignon Blanc (see my post on the best for taste and value)!  

You can, of course, serve the raw oysters as your appetizer, ie the way they are typically served in restaurants. If you’ve heard of oyster shooters, they’re a Bloody Mary (tomato juice, vodka, tobasco) in a small shot glass with a raw oyster in it. I absolutely love them, and think they’re a perfect appetizer/cocktail.

If accompanying a tray of oysters with other things in a meal, I keep everything else fresh and light as well; think a caesar salad with fresh rolls, or a light pasta like angel hair with summer vegetables, or a lovely charcuterie. (see my post on creating the perfect one!)

I hope you have fun trying some delicious oysters this Spring! Let me know how they work out for you!