How to cook frozen oysters at home

Rules of oyster etiquette

Serving bivalves has its own rules that must be followed:

1. Place an even, low but wide pile of crushed ice on a large dish. This measure will preserve the viability of seafood for half an hour. This is just enough time to finish the meal.
2. Place 12 oysters in a circle on top of the crushed ice. According to etiquette, the number of shellfish should be a multiple of 6, and a dozen is the optimal amount, which is enough to satiate the dish.
3. Lemon is also served with oysters. The citrus is cut into slices and placed in the center of the dish, or between the shells.
4. The ideal complement to such an exotic dish would be white wine and crispy rye croutons.

Oysters are among the most popular delicacies in the world. Interestingly, at the beginning of the 19th century, it was the food of the working class, but as time went on, supplies became less and less. All this led to prices rising and becoming unattainable for many. True gourmets love to enjoy shellfish by pairing them with wine.

You can enjoy them not only in a restaurant, but also by preparing them yourself at home. Many people who have tried oysters say that they are completely tasteless seafood that looks like some kind of mucus.

This opinion is absolutely wrong, since any exotic food has some peculiarities in its preparation and consumption.

Knowing a few secrets, you can get real pleasure from strange and unsightly-looking food.

How to cook oysters

Oysters are bivalve mollusks considered a delicacy. They are relatively expensive, and due to their cost and taste, they are associated with wealth and luxury. The high cost of this product, in addition to its excellent taste, is also due to the reduction in the population of this type of living organisms.

Before moving on to the question of how to cook oysters, let's talk a little about what they look like and where they live. Typically, an oyster is a pearl-colored shell with shellfish and juice inside. As for the taste of oysters, it is very multifaceted and depends on many factors, in this it can be compared to wine. Depending on the area from which they are harvested, they may be saltier, sweeter, may have a slight melon flavor, and may also have a mineral taste. The main habitat is the coast of the Pacific and Atlantic Oceans; the bulk of oysters are harvested in France and England. In addition, due to their slow recovery of the population, oyster farms have recently begun to actively develop, where the product is grown artificially.

Before you figure out how to cook oysters, you need to know how to choose them. The main rule: they must be alive, and the shells must not be open. A very important point: if the flaps are even slightly open, eating the oyster is strictly prohibited! In most cases, oysters are eaten alive. You can determine whether the mollusk you have chosen is alive or not in the following way: shake the shell near your ear, if you hear gurgling, the mollusk is dead; if you don’t hear any sounds, it means it’s alive, since it holds onto the walls of the shell well. Live oysters are generally not cooked; they are eaten raw or served with certain cocktails. And canned shellfish are added to salads or soups.

How to cook oysters? At the very beginning, you need to rinse the sinks very thoroughly with running water in order to completely wash off all the algae. Then you need to very carefully, preferably with a special knife, open the shells of the mollusk. You can eat them completely raw, as already mentioned, as well as smoked, fried, stewed, canned, pickled, baked and cooked in a double boiler.

There are many ways to cook oysters, the main thing is to try to preserve as much as possible all the beneficial substances of the product. There are quite a lot of them, since oysters are rich in iron, copper, B vitamins, and the shine of the oyster is not due to fat, as it might seem at first glance, but to a huge amount of glucose. It is for this reason that oysters are so beneficial.

The recipe for making them is quite simple. The most common method is steaming. To do this, place the oysters in a colander over boiling water and hold for about 10 minutes until most of them open. Those that for some reason have not opened should not be eaten. The secret of this preparation is that you can add different ingredients to the water that boils under the oysters, the taste of which will then be reflected in the taste of the oysters. For example, you can add a little ginger, garlic, pepper, lemongrass, it all depends on your desire and preference.

Many rightfully consider the oyster a storehouse of energy and health. And therefore, when the question arises about how to cook oysters, the answer naturally suggests itself that culinary processing of this product can kill all the best. That is why many true connoisseurs of taste and gourmets do not recognize any culinary processing in relation to oysters. They eat a very fresh product, emphasizing the unsurpassed taste only with lemon slices.

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How to cook frozen oysters

Frozen oysters must be thawed before cooking. If you want to defrost the oysters in advance, then place them in the refrigerator, and if just before cooking, leave them at room temperature. Thawed shellfish should be carefully inspected and washed.

Preparing to cook

If you find shells with cracks or slightly open, throw them away mercilessly, even after heat treatment they can cause poisoning. Wash the shells with a brush under running water; this should be done immediately before cooking. Never wash oysters in advance; fresh tap water, penetrating inside, will hopelessly ruin the taste of the mollusk.

How to cook oysters, you must decide in advance. All cooking methods can be divided into 3 types:

1. The shells are opened and the oysters are removed and cooked without the shells. In these cases, the finished dish can be served on the shell halves, or separately.
2. The shells are opened, the upper parts are thrown out, and the lower parts with meat are cooked like small saucers.
3. The entire shells are heat treated.

With any of these methods, it is necessary to remember that inside the shells there is, in addition to meat, liquid that needs to be preserved, either by draining, or by cooking so that it does not leak out. To do this, when cooking, the oysters should lie horizontally, flat side up. To give shells stability, salt is usually added underneath them.

When opening the sink, wear gloves or wrap it in a tissue to protect your fingers from cuts from the sharp edges of the valves. Turn the clam with the flat part up, keeping it strictly horizontal. It is better to open the shells with a special oyster knife, but you can get by with a regular one with a short blade. Its end must be inserted into the recess between the doors, turning it like a key in a lock. Then slide the knife inward, separating the clam from the top flap, go along the edge and turn the blade to open the shell. Make sure no shell fragments get inside.

Baked oysters

Oysters baked in the oven are very tasty; we will describe step by step how to properly prepare this dish at home.

To prepare them you will need:

• 7-10 oysters;
• Dry white wine – 0.5 cups;
• Onions, preferably red – 2 large pieces;
• Lemon – 1 pc.;
• Butter – 100 g;
• Hard cheese – 150 g;
• Seasonings to taste.

Chop the onion and saute it in butter. When the onion begins to turn golden, add wine and simmer until the mixture thickens. Grate the cheese.

Shuck the oysters as described above. Sprinkle salt on a baking sheet to hold the shells horizontal and place the halves on the baking sheet. Preheat the oven to 200°C and place the baking tray with oysters in it for 10 minutes. After taking out the baking sheet and waiting for the shells to cool a little, we perform the following manipulations with each of them:

1. remove the oyster meat onto a plate;
2. put onion stewed in wine on the bottom of the shell;
3. return the meat to it;
4. squeeze a little lemon juice onto it;
5. sprinkle grated cheese on top;
6. add spices if desired.

Pour the remaining oil into the pan into the shells and return the pan to the preheated oven for 5 minutes until a cheese crust forms. Place on a plate and serve hot.

In the oven

It will take 30 minutes to prepare.

To prepare shellfish you should take the following products:

• 1 kg frozen oysters;
• 50 g hard cheese;
• 50 g butter;
• 2 garlic cloves;
• 1 bunch of dill;
• sea ​​salt.

The indicated ingredients are designed to prepare 4 servings of the dish.

Cooking steps:

1. You will need to remove frozen oysters from the refrigerator, defrost them naturally, then rinse them in running water and dry them.
2. Place hard cheese in a blender bowl, add butter, peeled garlic cloves, a bunch of dill and sea salt. All ingredients must be ground to a homogeneous mixture.
3. Now you will need to coat the oysters with the prepared mixture, transfer them to a heat-resistant baking sheet, place them in the oven, heated to a temperature of 200°C, and cook for 15 minutes.

You can add white wine, cream, parsley, lemon juice, paprika and vegetables to the oysters.

Baked oysters are served on a large platter covered with lettuce leaves.

Warnings

• Oysters, especially those from warmer waters such as the Gulf of Mexico, can harbor the bacteria Vibrio vulnificus. These bacteria can cause illness and can be life-threatening for people at high risk, such as those with weakened immune systems. To reduce the risk of infection, eat oysters that have been thoroughly cooked. Fry or poach the oysters for at least 3 minutes and bake for at least 10 minutes. If you eat raw oysters, do not eat those grown in the summer months, as the water in which they grew has a high chance of becoming contaminated with bacteria.
• Be careful when cooking in hot oil. Use a long spoon or tongs and stand away from the fryer while you place the oysters in the oil to avoid splashing. Close the fryer lid if oil splashes and reduce heat to avoid possible burns.

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How to boil oysters

Cooking time for oysters is 1-2 minutes. Remove oysters from shells before cooking.

How long to cook oysters:

According to tradition, it is customary to eat raw oysters, but they can also be eaten boiled. To boil oysters, you need to open them and tip them onto a strainer to filter out the liquid. Pour the oyster liquid into a saucepan, add lemon juice and boil. Throw the shellfish into the boiling essence. After 1 minute, remove them with a slotted spoon.

Helpful tips on how to cook oysters:

For cooking, you should choose only live oysters; Signs of live and fresh oysters are a tightly closed shell (the presence of even a small gap indicates that the mollusk is spoiled), weightiness (the weight of the oyster in the palm of your hand should be felt due to the presence of water in it); Before cooking, you need to rinse the oysters under, clean the surface of the shell from growths and algae; The next step is to remove the oysters from the shell using a special oyster knife. Removal procedure: Place a cloth napkin on one Palm and place a sink on top with the flat flap facing up. With the other hand, insert the knife into the junction of the flaps and turn it until you hear a click. Run a blade down the center of the oyster on the flat side to trim the top muscle that closes the valve. After opening, remove particles of mother-of-pearl with a knife; It is not recommended to wash freed shellfish with water.

How to cook oysters in the microwave:

Open the washed oysters with an oyster knife.
Leave the pulp in the deep half of the shell. Place shells and clams in a row on a baking sheet. Pour liquid sauce on top and microwave. Cook for 5 minutes on medium power. How to cook oysters in a steamer:
pour water into the steamer and bring to a boil.
Place the oysters on a sieve (colander), place in a steamer and cover. Cook for 7-10 minutes until they open. How to cook oysters in a multicooker:
strain the liquid from the oysters into the multicooker bowl, add a spoonful of soy sauce, a drop of lemon juice and boil.
Then add the shellfish, close the lid and cook in the “Soup” mode for a couple of minutes. How to cook oysters in a pressure cooker:
Drain the liquid from the oysters into the pressure cooker and place on high heat. Boil it until about 3 tbsp remains. spoons Add cream, salt, pepper on top, boil again, add oysters - mix everything, close the lid and remove from heat. The oysters are cooked without heat until the sauce cools.

Increasingly, modern people have the opportunity to get acquainted with the cuisine of other countries. If earlier French delicacies in the form of snails and oysters were considered something almost fabulous, today you can enjoy them not only in the appropriate restaurant, but also at home by purchasing chilled seafood in a large supermarket. However, preparing them is not so bad: it is much more difficult to understand how oysters are eaten.

Ear

Oysters, which are quite easy to eat correctly, can be used to make fish soup.

List of ingredients needed to make fish soup:

• oysters – 24 pcs.;
• red mullet – 6 pcs.;
• perch – 1 kg;
• chili pepper - 2 pcs.;
• large tomatoes – 2 pcs.;
• onion – 2 pcs.;
• clove of garlic – 10 pcs.;
• parsley branch – 4 pcs.;
• celery stalk – 4 pcs.;
• black pepper in the form of peas - 1 tsp;
• cold water – 2.5 l;
• sunflower oil;
• table or sea salt;
• fresh ground pepper.

Description of the fish soup preparation process:

1. The perch will need to be cleaned by removing the entrails, rinsed under cold water, and dried by transferring to paper towels. Then you should wash the mullet, remove their tails, bones and heads, leaving the fillets, place in a pan along with the cleaned perch, then add parts of the mullet, sprinkle with table salt and pepper.
2. Next, you need to remove the husks from the onions, cut them in half, put them in a pan with the fish, wash the celery, cut it into large pieces, remove the husks from the garlic cloves, push them through a press and also put them in the pan. All ingredients must be poured with chilled water, boiled, sending to maximum heat, pour a little salt into the boiling water, reduce heat to minimum, remove the resulting foam, add parsley branches, black peppercorns and cook the broth, uncovered, for 20 minutes.
3. After 20 min. Remove the fish from the broth using a slotted spoon, separate the fillets from the perch skin, set aside, return the red mullet to the broth and boil for approximately 20 minutes. The finished broth must be strained through several layers of gauze or through a fine sieve. After this, you can prepare the dressing.
4. You will need to wash the chili peppers, place them on a cutting board, cut them in half, remove the seeds and chop them into small cubes. You need to remove the husks from the garlic, pass it through a special press or chop it on a fine grater. You need to make cross-shaped cuts on the tomatoes, pour boiling water over them, carefully remove the skin and chop into cubes.
5. The ingredients prepared for the dressing need to be transferred to a blender bowl and pureed. Then you need to add chopped parsley to the dressing, stir, place the mullet in a frying pan, preheated and greased with oil, and fry them until they acquire a golden coating on each side.
6. Now you need to boil the broth again and prepare the oysters by rinsing them in cold water and removing their shells. Before serving, you will need to arrange the cleaned oysters into portioned plates, top them with fried red mullet, chopped perch and pour hot broth over them. You also need to add dressing to each serving of soup.

Ready.

It's very easy to get poisoned by oysters

Of course, you can get poisoned by oysters. For example, if you somehow managed to eat a spoiled oyster. But it is not difficult to distinguish spoiled from unspoiled. Just watch what you eat. Before pouring lemon juice and wine vinegar into the shells, smell the oysters. You should only feel the fresh aroma of the sea. The smell of a swamp or wet swimsuits is a reason to ask for a replacement oyster. A clam that is dry as a film or cloudy oyster liqueur (the liquid that is in the shell along with the clam) are also signals that you don’t even need to try it. And you shouldn't abuse it. Sometimes the body simply cannot cope with an exorbitant dose of protein. There is no limitation on exactly how many oysters you can eat; everything is very individual. You need to listen to your body.

How to eat oysters video and recommendations

Depending on how many people the oysters are intended for, their number on the tray varies from 6 to 24 pieces, but always in multiples of 6. In addition, the larger they are, the fewer there will be. The menu of most restaurants often includes 3 oysters in their pure form, and larger (up to 00) or small (up to 5) oysters are used as ingredients for other dishes. This should also be taken into account if you are going to implement any recipe containing oysters among its ingredients. Small types (4-5) are suitable for sandwiches and other cold appetizers, and for casseroles, soups, etc. 00 oysters are purchased.

The period in which this marine inhabitant was caught is also important. In France, eating oysters is practiced from September to April, since they actively reproduce from May to August. At this time, the shellfish become fattier, which not every gourmet will like. In addition, fishing for oysters in late spring and summer is prohibited by law, which was originally intended to protect these marine inhabitants from declining numbers.

It should also be noted that among oysters there are also species that are not suitable for human consumption.

Therefore, when purchasing frozen seafood in a store, pay attention to the data from the supplier or manufacturer. Portuguese and Adritic oysters, as well as rock types, can be served at the table.

Moreover, they can all have a different type of shell - concave or flat. You can also clarify the question of the salinity of the water in which the oysters lived. If the indicator exceeded 30‰ (ppm), the meat of such seafood is a bit harsh, so it has to be soaked in sauce for a long time and subsequently heat-treated. The standard value of water salinity, at which the optimal growth rate of shellfish and the taste of their meat is observed, is 25‰.

You can only eat oysters by the sea, within a maximum of 2 hours of flight

A myth born from a misunderstanding of the biological characteristics of the mollusk. The fact is that at the moment of collection, the oyster closes the valves of its shell tightly, scooping up with it the amount of sea water necessary for life. If you maintain the correct temperature conditions, the oyster will live quietly for 10-14 days on this stock, maintaining its freshness and taste. Where did these two hours of flight come from, why not an hour or three, I can’t even guess

It doesn't matter at all. Now oysters can safely fly from New Zealand, Japan and our Primorye to Moscow

Modern logistics allows you to carefully transport properly packaged shells at a temperature of +1-4 degrees, even to the ends of the world.

How to cook oysters at home

It was mentioned earlier that you can enjoy the masterpieces of French cuisine even at home, and you don’t have to have the skills and talents of a chef. In particular, when it comes to cooking oysters, there are almost no difficulties with them. The menu of most restaurants offers live sea creatures for consumption, which means they do not require heat treatment before consumption.

You usually buy already frozen copies at home, which you just need to defrost, make a sauce for them, and you can serve the product to the table. However, baking oysters, as well as frying and steaming them, is also practiced. This turns a light snack into a full-fledged second hot dish, which is much easier to eat.

After removing the seafood from the bag, it is washed and passed along the outside of its flaps with a soft brush. Then excess moisture must be removed with a towel or napkin using gentle touches. After this, the oysters are laid out on a plate with fine ice sprinkled on it to fix them in by creating depressions in the surface. And they prepare a sauce separately, or add lemon slices.

The classic recipe for sauce for fresh oysters is as follows: soak 1 tbsp in wine vinegar (100 ml). red onion or shallot, which should be carefully chopped. Pour in 2 tbsp. sherry vinegar and add a pinch of sugar and white pepper. All these components are thoroughly mixed, the container is covered with glass or a lid and set aside in a cool place for 1-1.5 hours.

Using the same vinegar, you can prepare a more exotic sauce for oysters by combining 100 ml of lime juice and wine vinegar and pouring 2 tsp into the mixture. soy sauce and 50 ml white wine. At your request, you can add your favorite seasonings: a pinch of nutmeg, basil or cardamom and pepper. This sauce is infused for 30-40 minutes.

A complete hot dish of oysters, which is easy to prepare at home, will take about 1-1.5 hours to create.

Compound:

• Oysters (without shells) - 2 tbsp.
• Onions - 1 pc.
• Bell pepper - 2 pcs.
• Celery root - 0.5 pcs.
• Hard cheese - 300 g
• Garlic
• Parsley - 1 bunch
• loaf
• Spices - to taste

Preparation:

1. The pulp removed from the shells must be washed and spread on a paper towel to remove excess moisture. At the same time, the liquid that was in the oysters is poured into a glass: it will be needed later.
2. While the shellfish are drying, you should take care of the vegetables with which they will be baked. Heat butter in a thick frying pan, in which you need to fry chopped onions, pieces of yellow bell pepper and celery root for 1-2 minutes.
3. After 3-4 minutes, when the vegetables become soft and darken, add a chopped clove of garlic and add a pinch of red pepper. The mixture is given another 2-3 minutes so that the garlic also goes through the softening stage.
4. Now you need to pour 100 ml of warm boiled water into the frying pan, wait for the vegetable mixture to boil, reduce the burner power and throw the chopped bunch of parsley into the frying pan. Under a covered lid and over low heat, the vegetables should simmer for another 5-7 minutes.
5. At this time, 300 g of hard cheese is passed through a grater, half of the white loaf is broken into cubes and thrown into the frying pan. Sea water is poured there and oysters are laid.
6. The dish is sprinkled with cheese on top, and the pan is put into an oven preheated to 150 degrees. At this temperature, the oysters are baked for 45 minutes, after which the indicator increases to 200 degrees, and the dish is given another 15 minutes to form a cheese crust.

After a little home training, handling oysters correctly in a restaurant will not be difficult for you, even if they are served closed. And it is quite possible that such an exotic product will become your favorite, and soon, cooked at home, it will taste no worse than in an expensive French restaurant.

Today, hardly anyone can be surprised by exotic dishes, because even the most outlandish seafood fits harmoniously into our diet. Therefore, it would be a good idea to familiarize yourself with table etiquette regarding shellfish and learn theoretically and through a video lesson how to eat oysters correctly. But if we happen to be in a French restaurant, we will no longer look like laymen in this matter, and we will deftly handle both shells and cutlery.

With spicy sauce

The following products are included in the dish:

• 40 oysters;
• 200 ml tomato sauce;
• 1 large onion;
• 1 tbsp. l. grated horseradish;
• 1 tsp. lemon juice;
• 1/2 tsp. granulated sugar;
• 1 celery root;
• any greens;
• table salt.

Instructions on how to cook oysters with spicy sauce:

1. First, wash the oysters, dry them with paper towels and peel them. After this you need to make the sauce.
2. Then you need to remove the peel from the onion and chop it into small cubes.

3. You will need to pour finely chopped onion into a bowl, add grated horseradish, tomato sauce and mix.
4. The celery root should be washed, dried, chopped on a large grater, added to the mixture of onions and horseradish, poured with lemon juice, added granulated sugar and mixed thoroughly.
5. Now you need to place the cleaned oysters on a dish, pour over the prepared sauce and serve, garnishing with finely chopped herbs.

How to cook oysters at home

It was mentioned earlier that you can enjoy the masterpieces of French cuisine even at home, and you don’t have to have the skills and talents of a chef. In particular, when it comes to cooking oysters, there are almost no difficulties with them. The menu of most restaurants offers live sea creatures for consumption, which means they do not require heat treatment before consumption.

You usually buy already frozen copies at home, which you just need to defrost, make a sauce for them, and you can serve the product to the table. However, baking oysters, as well as frying and steaming them, is also practiced. This turns a light snack into a full-fledged second hot dish, which is much easier to eat.

After removing the seafood from the bag, it is washed and passed along the outside of its flaps with a soft brush. Then excess moisture must be removed with a towel or napkin using gentle touches. After this, the oysters are laid out on a dish with fine ice sprinkled on it to fix them in a horizontal position by creating depressions in the surface. And they prepare a sauce separately, or add lemon slices.

The classic recipe for sauce for fresh oysters is as follows: soak 1 tbsp in wine vinegar (100 ml). red onion or shallot, which should be carefully chopped. Pour in 2 tbsp. sherry vinegar and add a pinch of sugar and white pepper. All these components are thoroughly mixed, the container is covered with glass or a lid and set aside in a cool place for 1-1.5 hours.

Using the same vinegar, you can prepare a more exotic sauce for oysters by combining 100 ml of lime juice and wine vinegar and pouring 2 tsp into the mixture. soy sauce and 50 ml white wine. At your request, you can add your favorite seasonings: a pinch of nutmeg, basil or cardamom and pepper. This sauce is infused for 30-40 minutes.

A complete hot dish of oysters, which is easy to prepare at home, will take about 1-1.5 hours to create.

• Oysters (without shells) – 2 tbsp.
• Onions – 1 pc.
• Bell pepper – 2 pcs.
• Celery root – 0.5 pcs.
• Hard cheese – 300 g
• Garlic
• Parsley – 1 bunch
• loaf
• Spices - to taste

Preparation:

1. The pulp removed from the shells must be washed and spread on a paper towel to remove excess moisture. At the same time, the liquid that was in the oysters is poured into a glass: it will be needed later.
2. While the shellfish are drying, you should take care of the vegetables with which they will be baked. Heat butter in a thick frying pan, in which you need to fry chopped onions, pieces of yellow bell pepper and celery root for 1-2 minutes.
3. After 3-4 minutes, when the vegetables become soft and darken, add a chopped clove of garlic and add a pinch of red pepper. The mixture is given another 2-3 minutes so that the garlic also goes through the softening stage.
4. Now you need to pour 100 ml of warm boiled water into the frying pan, wait for the vegetable mixture to boil, reduce the burner power and throw the chopped bunch of parsley into the frying pan. Under a covered lid and over low heat, the vegetables should simmer for another 5-7 minutes.
5. At this time, 300 g of hard cheese is passed through a grater, half of the white loaf is broken into cubes and thrown into the frying pan. Sea water is poured there and oysters are laid.
6. The dish is sprinkled with cheese on top, and the pan is put into an oven preheated to 150 degrees. At this temperature, the oysters are baked for 45 minutes, after which the indicator increases to 200 degrees, and the dish is given another 15 minutes to form a cheese crust.

After a little home training, handling oysters correctly in a restaurant will not be difficult for you, even if they are served closed. And it is quite possible that such an exotic product will become your favorite, and soon, cooked at home, it will taste no worse than in an expensive French restaurant.

Shells should be opened 30 minutes before eating shellfish. Take the oyster in your left hand so that the sharp tip of the shell is facing you, and the knife is in your right. Place your thumb on the blade at a distance of 1 cm from the tip of the knife. Insert a knife between the shell halves and carefully circle around the meat. Lift the top half of the sink and move it away. Be sure to remove any splinters if they get into the meat. Place the shell on a plate so that the insides do not fall out.

With lemon sauce and pickled onions

It will take no more than 20 minutes to prepare oysters with lemon sauce and pickled onions. The number of components is designed for 2 servings.

List of required ingredients:

• 12 oysters;
• 70 ml wine vinegar;
• 1 lemon;
• 1/3 onion;
• 5 cloves of garlic;
• 1/2 tsp. ground cayenne pepper.

You can prepare oysters with lemon sauce and pickled onions according to the following scheme:

1. The first step is to rinse the lemon and cut it into 2 halves. You need to squeeze the juice out of the lemon using a manual juicer. The pulp that settles on the filter must be mixed with the juice.
2. Next, you will need to peel all the garlic and press it into the lemon juice using a press. You will also need to pour cayenne pepper into a container with lemon juice and mix the ingredients well.
3. Now you can peel the onion, cut off 1/3 of the part and chop it into small cubes. You will need to put the onions in a separate container and fill it with wine vinegar. Containers with blanks should be covered with cling film and left as is for 10 - 15 minutes.
4. At this time you need to prepare the oysters. The shellfish should be washed under cool water, then insert a thin knife between the valves and turn it slightly, thereby opening the valves.

5. Place several small pieces of ice on the plate where the oysters will be laid out, place the oysters on top and serve along with the sauces, which need to be poured into clean, small containers.

Oysters should be served along with champagne. Black bread with cold butter is also a good accompaniment for oysters.

How to cook frozen oysters

• Oysters
• White pepper
• Finely crushed ice
• Wet towel

Quite often, by experimenting in the kitchen, original dishes are created, even from the simplest ingredients. However, exoticism cannot fail to attract attention, which is why, over time, new dishes appear, both with minor and important changes.

One of the most delicious products that France is famous for is oysters. Actually, how oysters are eaten and what they are is no secret to anyone today. This product is famous for many features, one of which is their consumption alive and chilled.

But cooking doesn't stop with tradition, and today there are many dishes based on different ways of preparing oysters. Therefore, supermarkets and seafood stores are replete with a variety of varieties of oysters; all that remains is to choose them and cook them at home. Knowing how to cook oysters is essential. Because if done incorrectly, they will deteriorate within a few minutes.

Frozen oysters are sold by the dozen or half, either in bags or by weight. It is advisable to consume them as soon as possible. If you store them for some time, then only in packaging or wrapped in seaweed or a wet towel at a temperature of 0 - 8 degrees.

One of the most common recipes for preparing oysters is the “Rider Angels” dish. Its essence is extremely simple. You need to remove meaty oysters from several shells, season them with white pepper and wrap them in bacon, fry them on the grill for a couple of minutes. These oysters are served with hot toast. The question of how to cook frozen oysters is not at all difficult, since today dishes with them are very common.

As for storing oysters, you should remember that under no circumstances should they be immersed in water. The shells will open, the juice will flow out, and they will die. Oysters also don’t live long in plastic boxes and bags; they suffocate quickly enough. They need to be opened just before serving, about 3 hours, but not earlier.

If they are consumed raw, then within 15 minutes. They are served on finely crushed ice. Oysters in shells cannot be frozen for more than three hours, but the flesh without shells, filled with its own juice, can easily be kept in the freezer for up to three months and up to two weeks in the refrigerator.

Now the knife is put aside, its place in the hand is taken by a slice of lemon, the juice of which must be squeezed into the doors themselves, getting onto the mollusk. Lemon juice is sometimes replaced with vinegar in which the shallot rings were soaked. The last step is to draw out the contents of the oyster through the lips folded into a tube, which should be done very quietly. It is worth practicing this action at home, since it is at this point that the main difficulties begin. Therefore, in most restaurants, oysters are served immediately with the doors open, from which the meat is removed with a special oyster fork that has 2 long prongs.

With Parmesan

Oysters, which everyone can learn to eat correctly, can be supplemented with Parmesan. It will take no more than 20 minutes to prepare oysters with Parmesan. The ingredients are for 4 servings of ready-made oysters.

List of required products:

• 1 tbsp. cream 22% fat;
• 150 – 200 g coarse sea salt;
• 2 tbsp. l. grated parmesan;
• 1 leek stalk;
• 1 onion;
• 8 large oysters;
• 1 tsp. lemon juice;
• 2 tbsp. l. ghee;
• 1/4 tsp. turmeric.

Here's how to prepare oysters with Parmesan:

1. First you can prepare the oysters. The sinks must be washed and opened by inserting a thin knife between the shells. Then you need to trim the tendon and remove the meat from the flaps.

2. Carefully strain the juice from the shells through a fine sieve into a bowl.
3. Next, the white part of the leek along with the onion will need to be cut into small cubes and placed in a thick-walled saucepan, add melted butter and fry the ingredients until golden brown, then add cream, turmeric and mix. The cream should be evaporated to 1/3 of the original volume and remove the saucepan from the heat.

Now you need to fill the shell halves with the resulting onion sauce, place the oyster meat on top and pour a few drops of lemon juice over them. Cover the bottom of the baking sheet with coarse sea salt, lay out the preparations, pour previously strained oyster juice over them and sprinkle with grated Parmesan cheese. The baking sheet can be placed in a hot oven, heated to 180°C, and the oysters can be baked until the Parmesan cheese has melted. This will take approximately 5 – 7 minutes.

It is recommended to wash oysters with a sponge. This will help to better clean them from sand, germs and algae. You can simply boil shellfish and eat them properly.

How to cook oysters three simple recipes

On September 22, the Belgian oyster season opens with an annual holiday in the “city of students and beer” Leuven near Brussels. Tourists from all over the world come to eat oysters. We will open the oyster season without leaving home - we will cook them ourselves.

OYSTERS WITH VEGETABLES

To prepare this dish you will need:

vegetable oil – 5 tablespoons

salt, bay leaf, peppercorns - to taste

1. Boil the oysters until tender.

2. Finely chop the carrots and onions, add salt and add a small amount of water in which the oysters were boiled. Then add vegetable oil and simmer for 3-5 minutes.

3. Place stewed vegetables and oysters in a baking dish, pour in flour diluted in cold water, add salt, bay leaf and peppercorns to taste.

4. Place sliced ​​tomatoes and lemon on top. Bake in the oven at 180 degrees for 20 minutes. This dish should be served when it has cooled down.

To prepare this dish you will need:

salt, ground black pepper - to taste

1. Melt the butter in a soup pan, then fry the flour in it until golden brown.

2. Pour in the milk, stirring continuously to prevent lumps from forming, add salt and pepper. When the mass becomes homogeneous, leave it to simmer over low heat under the lid for 15 minutes. Then add the shucked oysters and cook for another 10 minutes.

3. Beat the egg yolks and pour them into the soup, stirring continuously. Before serving, sprinkle the finished soup with finely chopped parsley.

OYSTERS WITH CHEESE

To prepare this dish you will need:

1. Grate the cheese.

2. Open the oyster shells and leave the oysters on the deeper shell.

3. Place the shells with oysters on a baking sheet, sprinkle with salt and grated cheese, and pour over melted butter. Bake at 200 degrees until golden brown.

Before serving, you can sprinkle with finely chopped herbs.

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29 Jun 2021 foodhranenie 240

Asparagus soup with oysters

The ingredients are designed to make 3 servings of soup.

Soup making process:

1. The first step is to prepare the asparagus. They need to be washed, dried using a dry towel, and removed from the ends. Place the butter in a frying pan, melt it over moderate heat, add it to the melted butter and fry until creamy.
2. Then pour the fish broth into the frying pan, stir and bring to a boil over high heat. After this, you will need to place the contents of the frying pan into a blender bowl, beat thoroughly, transfer the resulting mixture into a saucepan, add hard cheese, grated on a coarse grater, stir and heat until the cheese is completely dissolved, placing on low heat.
3. Now you need to add a little salt and pepper to the soup, stir and start preparing the seafood. King prawns need to be washed, their shells removed, tails and heads removed, and the intestinal vein cut out.

4. After this, you should wash the oysters in running water, dry them using dry towels, place them in a heated frying pan along with the shrimp and fry for 3 minutes. from each side.
5. The prepared soup must be poured into deep plates, add the same amount of seafood to each, garnish with the remaining asparagus and serve.