Light/Quick Heating to Open Oysters for Cooked Dishes
- Bacardi1 Feb 2, 2013 04:05 PM
Okay - PLEASE don't give me instructions on how to open oysters. Know how to do it; don't want instructions as an answer here.
What I'm wondering is if I'm going to do a baked or broiled "in shell" oyster dish like Rockefeller-style, etc., could I prep the oysters by slipping them into the oven just until they gape a little in order to make the whole thing easier for me? Particularly since they're going to be briefly baked or broiled with a topping afterwards?
I wanted to chime on this oyster thread. My favorite restaurant here where I live (on the Gulf coast) does baked oysters......they do many different variations, but my ultimate fav is fontina cheese & sliced jalapeno's (in rounds, seeds and all). The melted cheese & peppers into the oysters......YUM!
Okay, here's how it turned out. All I can say is, thanks to my oyster vendor for adding in a few free extra bivalves so I could experiment without wasting $.
Put one oyster on a rimmed baking sheet in a 475-degree oven. After 20 minutes, nothing.
Put another oyster on a plate in my microwave. After 15 seconds, it exploded. Literally. Lol!
Ended up placing the oysters in a large glass-covered skillet with a scant amount of water (about 1/2") over high heat. In 5 minutes I had just enough gape to slip my knife in. Oysters were just starting to firm up, which was fine, because they ended up under the broiler anyway.
Topped them with a mixture of sauteed spinach, Italian flat-leaf parsley, tarragon, minced garlic, lemon juice, Italian-seasoned breadcrumbs, & shredded Parmesan cheese. Under the broiler just until the cheese melted. They were wonderful! :)
For your next endeavor, you might consider putting them in the freezer for an hour. Easier to open and they're cold enough to take your baked prep without overcooking.