Anyone have experience with frozen oysters on half shell?
I discovered the joys of grilled (charbroiled) oysters just recently in New Orleans. I made a tasty version at home twice now and am looking forward to doing the same over the holidays. However, the more common, cheaper oysters in my area are PEI malpeques, which tend to be more watery and shrink way too much when cooked.
Its also a bit of a pain to shuck 4-5 dozen for the grill.
I came across these Louisianna oysters
http://www.cajungrocer.com/fresh-whol...
which are 1. cheap ($42 for 80-110), 2. perhaps meatier, and 3. pre-shucked on the half shell. This seems to make them prime candidates for grilling.
Has anyone tried these, or similarly frozen oysters?
By porker
on Dec 4, 2011 04:48 PM
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Two sea foods which suffer considerably when frozen live are Oysters and Maine Lobster.....The meat shrinks and becomes very tough when cooked later on.
Why don't you just grill them without shucking them? They will pop open when done.
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This would be my choice too. Place them on the grill with the flat side facing up, so all the oyster liquor doesn't spill out as they open.
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