- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
I need help grilling oysters...
Posted on 7/9/15 at 2:17 pm
Posted on 7/9/15 at 2:17 pm
Ok so I bought some of those ceramic oyster shells from Goodwood Hardware. On the way home from work last week, I picked up one of those little plastic bins of oysters from Albertson’s (I was there getting other things I needed anyway and saw the oysters so I grabbed them). I go home and put those oysters onto the grill using the ceramic “oyster shells” I bought earlier and grilled the oysters. I used a sauce that contained lemon juice, melted butter (real butter), fresh parsley and some spices with some parmigano ramano cheese. I grilled the oysters for about a minute after the liquid in the shells started to simmer. Well…they weren’t very good at all. The oysters’ texture wasn’t right (not cooked enough) and they had a “fishy” taste to them. This was my first attempt at grilling them so it was my first experience with those shucked oysters in the plastic buckets. Was this my problem? Should I get different oysters elsewhere? I was thinking that maybe I needed to just get some oysters in the shell and shuck them myself…but then what would I need the ceramic “shells” for? Looking for some experienced opinions here. Much appreciated.
7
Posted on 7/9/15 at 2:19 pm to Crusty
quote:
Well…they weren’t very good at all.
Did you taste them before you grilled them? I've never bought oysters from Albertson's. And I would never buy oysters from Alberstson's.
Posted on 7/9/15 at 2:21 pm to Crusty
only ones I've done were freshly shucked...that very well could be the problem...but I also think one minute is pretty much a short time to grill them for.
Posted on 7/9/15 at 2:23 pm to Crusty
I don't know about the oysters and whether they were fresh enough, but you needed a good bit of garlic in that mixture with lots of butter. Look up Otis's recipe in the recipe book.
Haven't used ceramic shells, but I have a ton of cooking scallop shells that work and those SOS stainless steel shells work also.
Haven't used ceramic shells, but I have a ton of cooking scallop shells that work and those SOS stainless steel shells work also.
Posted on 7/9/15 at 2:25 pm to Artie Rome
quote:
I've never bought oysters from Albertson's.
I've bought shucked oysters in the grocery store. They have Louisiana oysters that are just fine. Wilson's brand, I believe. I get them for frying oysters quite often.
I've also seen Pacific oysters in the jars, but they don't look good to me, so I've never bought them.
Posted on 7/9/15 at 2:33 pm to Gris Gris
quote:
They have Louisiana oysters that are just fine. Wilson's brand, I believe.
They are usually Wilson's. My question was whether he tasted them before hand. And no, I'm not buying oysters at Albertson's. Too many convenient sources where I know I can return them with no problem. Then again, I don't shop at Albertson's so just ignore me.
Posted on 7/9/15 at 2:35 pm to Crusty
Ok
Posted on 7/9/15 at 2:36 pm to Crusty
Those preshucked oysters arent ideal for grilled oysters. They are very good for frying or putting into a gratin or "dressing". In short they cant really be the star of the show but can be a good supporting cast member in a dish.
Posted on 7/9/15 at 2:39 pm to Artie Rome
No, I did not taste them beforehand. My wife said she thought they were "fine", but her saying "fine" tells me all I need to know.
My plan was not to get the oysters, but I had the shells already and saw them there and suddenly had a craving for them so I picked them up.
Gris Gris...I forgot to mention garlic. Yes, I put a fairly decent amount of fresh minced garlic in there too.
My plan was not to get the oysters, but I had the shells already and saw them there and suddenly had a craving for them so I picked them up.
Gris Gris...I forgot to mention garlic. Yes, I put a fairly decent amount of fresh minced garlic in there too.
Posted on 7/9/15 at 2:40 pm to mpar98
No, they were on the grill for longer than a minute. They were on there (grill on high) for maybe 5 minutes. I pulled them after the juices in the "shells" started bubbling for about a minute.
Posted on 7/9/15 at 2:41 pm to BlackenedOut
quote:
BlackenedOut
So...what would you suggest? Buy oysters in their shells, shuck them myself and just throw away the ceramic "shells"? Or do you have another suggestion?
Posted on 7/9/15 at 2:41 pm to Crusty
I think you could use those "shells" for a baked oyster application and be fine. Like oyster rock or bienville.
Also did you use the broil setting or bake? What you want to use is high heat so they topping cooks quickly and gets all bubbly and brown while sort of insulating the oysters from cooking too much.
And yes grilled oysters have heat from bottom but the thick shell protects them from bottom heat to a degree while naturally circulating air from flames browns the top. Or something scientific like that.
ETA I see that you used the metal shells on the grill. I wouldnt think there would be enough insulation from those metal shells to protect the oyster from grill heat.
What I like to do with those types of oysters is saute some onion and garlic and artichokes, deglaze with pernod or white wine, some lemon juice, add the oyster liquor, reduce. Fold in the oysters off the heat, put in dish, top with breadcrumbs and parm and put into an oven on broil. It really produces a great dish. You could do the same just place the oyster mixture in those shells and cook on a baking sheet.
Also did you use the broil setting or bake? What you want to use is high heat so they topping cooks quickly and gets all bubbly and brown while sort of insulating the oysters from cooking too much.
And yes grilled oysters have heat from bottom but the thick shell protects them from bottom heat to a degree while naturally circulating air from flames browns the top. Or something scientific like that.
ETA I see that you used the metal shells on the grill. I wouldnt think there would be enough insulation from those metal shells to protect the oyster from grill heat.
What I like to do with those types of oysters is saute some onion and garlic and artichokes, deglaze with pernod or white wine, some lemon juice, add the oyster liquor, reduce. Fold in the oysters off the heat, put in dish, top with breadcrumbs and parm and put into an oven on broil. It really produces a great dish. You could do the same just place the oyster mixture in those shells and cook on a baking sheet.
This post was edited on 7/9/15 at 2:45 pm
Posted on 7/9/15 at 2:44 pm to BlackenedOut
I didn't use a setting as I had them on the grill.
Yeah, I guess I could use those for a Rockefeller or Bienville.
And they didn't get really brown on top either. The juices cooked out of the shells before the oysters, cheese and sauce turned brown. The oysters I have had at Mansur's or On The Half Shell have been darker in color for sure with a firmer texture.
Yeah, I guess I could use those for a Rockefeller or Bienville.
And they didn't get really brown on top either. The juices cooked out of the shells before the oysters, cheese and sauce turned brown. The oysters I have had at Mansur's or On The Half Shell have been darker in color for sure with a firmer texture.
This post was edited on 7/9/15 at 2:47 pm
Posted on 7/9/15 at 2:46 pm to Crusty
quote:
So...what would you suggest? Buy oysters in their shells, shuck them myself
That would probably make a huge difference.
quote:
just throw away the ceramic "shells"?
Not at all. Just make sure the oysters taste good before you cook them next time. They shouldn't be "fishy." If they are, return them.
Posted on 7/9/15 at 2:48 pm to BlackenedOut
dang...those sound delicious.
Posted on 7/9/15 at 2:48 pm to BlackenedOut
quote:
What I like to do with those types of oysters is saute some onion and garlic and artichokes, deglaze with pernod or white wine, some lemon juice, add the oyster liquor, reduce.
I'm going to make oyster spaghetti this weekend. It's been years.
Posted on 7/9/15 at 2:50 pm to Crusty
Old school recipe. Comes in a lot of formats. You can add oregano and more garlic and take it in a Italian direction. Or use spinach and pernod for a more French version. Or hell use good Italian chorizo and manchego and go Spanish...
Its a never ending story.
Its a never ending story.
Posted on 7/9/15 at 2:55 pm to BlackenedOut
This makes me want oysters tonight.
Thanks for your help guys. I am going to start with trying to find some better oysters and then go from there.
Thanks for your help guys. I am going to start with trying to find some better oysters and then go from there.
Posted on 7/9/15 at 3:27 pm to Crusty
Fresh shucked are certainly ideal. I can't always get those, but I usually don't use the shucked unless they're running pretty large.
Posted on 7/9/15 at 3:48 pm to Crusty
I always grill the oysters until they start to curl a little, then they are done. Haven't done it in a long time though.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News