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Serving Shell-less Raw Oysters

Ideas needed for serving RAW oysters, NOT in shells?? in ramekins or other??

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  1. Put in individual deep plates or baking dishes: creme brulee ramekins would be great. Sprinkle with a mix of breadcrumbs, olive oil, a tiny touch of garlic, a little anchovy, finely chopped, parsley, herbs, hot pepper. bake at 350 for 10 minutes, until oyster edges curl.

    6 Replies
    1. re: wineo1957

      I think the OP wanted to serve the oysters raw.

      1. re: Tripeler

        thanks, yes, serve them raw. I grew up near the Chesapeake Bay and still live here and have never had
        this request

        1. re: MjDematteis

          Didn't notice that you wanted to serve them raw. I don't recommend serving pre shucked oysters raw.

          But for freshly shucked ones, make a slaw of cabbage or radicchio with a little mayonnaise, Sriracha, herbs. Take some small sided leaves and use them as a cup to hold a portion of the slaw and top with an oyster.

          Or take winter radish like a watermelon or black radish. Use a mandolin to make thin rounds of the radish. Reserve the center ones for serving and stack the remaining and slice thin into fine julienne. Toss the julienne with salt and lemon juice. Let stand for an hour then squeeze out and toss with olive oil. TO serve, take a round of radish, top with the julienne and top with an oyster. Fold the round into a "taco" shape and secure with a pick.

          1. re: ipsedixit

            I use Fritos scoops for my oyster dip, which has chopped poached oysters, whipped cream cheese, yogurt, Worcestershire sauce, and lemon zest.

                  1. re: INDIANRIVERFL

                    Well, he was just recently in Baltimore and had oysters served on the half-shell, except the half-shell was either a Frico or puffed Phyllo dough. So I think he was just taking that idea one step further.

                    If you ask ipse, I think he will say that sometimes you have to think outside the box, otherwise you'll end up confined by it.

                  2. re: ipsedixit

                    Well, as much as I like Fritos (especially the scoops because I can scoop up microwaved Velveeta, canned peas and frozen fish sticks bits with them) I've never thought of pairing fresh, succulent, flavorful oysters with them.

                    1. re: latindancer

                      That's why we're all here, right?

                      Happy holidays.

              1. i would serve them in a Chinese soup spoon - They are large enough to fit oyster and accompaniments, lat flay so they are easy to serve (and prep with!) and are fun to Slurp out of! They are made out of anything from cheap plastic to fine china - I even have a set that includes spoon rests - So you are never putting a wet one on the table.
                How many people are you serving?

                3 Replies
                  1. re: MjDematteis

                    +1
                    Chinese soup spoons Served on a bed of crushed ice. Try offering in very small bowls on the side with mini wooden spoons: Miso with chinese mustard/plain vodka/fine ground horse radish/Ponzu sauce/plain fresh squeezed lemon juice.
                    Then your guests can have them straight up or with something they hope will disguise the taste LOL
                    Keep an eye on the plain vodka bowl. LOL

                    1. re: Puffin3

                      had some spoons, got more, small ramekins for sauces. thanks!!

                  1. re: BeefeaterRocks

                    Traditional oyster shooter! Lots of variations.

                    1. re: Veggo

                      My grandfather's pay day treat was raw oysters in a jelly glass. The rest were fried up in cracker crumbs.

                    2. re: BeefeaterRocks

                      After attending the final round of the 1993 Masters golf tournament, we stopped at a nearby bar. I had a shot of Stoli with an oyster! After downing it, a young man standing behind me said "I'll buy another one if you'll drink it like that." :) I thanked him but one was enough. With age has come some modicum of wisdom.

                      1. re: BeefeaterRocks

                        I, too, love oyster shooters. With a slightly larger glass, tho (juice glass?) you may be able to come up with some small volume of toppings...maybe a topping bar...diced vegetables, a variety of sauces (http://chowhound.chow.com/topics/526372), some unusual ones...http://peckthebeak.com/2011/05/toppin...

                        1. re: njmarshall55

                          Turn an oyster hater into an oyster 'liker':
                          Find yourself in a summer storm in a tiny cove up the BC coast. Fifty eight foot boat. Eighty three years old.
                          All anchors out and holding. All lines tied to trees on shore (nearly capsize the dingy getting the shore lines tied.)
                          HUGE waves (10-12 feet) coming at us head-on into the cove for four days.
                          After four days very little fresh water or fresh food.
                          The waves subside to about four feet. Wife decides to row ashore to collect fresh water from a small stream. She comes back with a 5 gal pail full of fresh oysters she pried off the rocks at low tide.
                          Up to this point she did not care at all for fresh oysters.
                          She attacked them like a starving black lab in a butcher shop.
                          Now she likes them.....not 'loves' them though.

                          1. re: Puffin3

                            Your adventure is familiar to me…

                            Although my experience was in another location, I learned to love them when I was about 3.
                            That's why I'll not settle for anything less than stellar fresh, tasting like the sea.