Steamed Oysters: A Delicious and Easy Recipe
Delicious & Easy Steamed Oysters You Can Make at Home
Oysters are in season from November to March, with December being the peak of their flavor. This means now is the perfect time to enjoy steamed oysters! I often pair fresh oysters with wine, and with no worries about norovirus, this is a golden opportunity to indulge in them!
Ingredients- 1 net of fresh oysters (approx. 1.5-2kg)
- 1 fresh lemon
Cooking Instructions
Step 1
It might be hard to gauge the amount from the photo, but one net of oysters is a very generous portion. It’s quite heavy to lift alone, and this amount is more than enough for 4 adults to enjoy heartily.
Step 2
The most crucial step in preparing steamed oysters is cleaning them. The shells can be quite sharp, so it’s essential to wear gloves – preferably rubber or thick work gloves – and use a brush to scrub away any dirt or debris from the shells.
Step 3
Even though they are in shells, the hint of seaweed aroma seems to lessen any fishy smell. Once the water in your steamer is boiling vigorously, place the oysters inside and steam for 10 minutes. Since oysters can be eaten raw, 10 minutes is sufficient for steaming.
Step 4
Opening freshly steamed oysters can be a bit tricky. You can use a thin, pointed knife, like a palette knife or a butter knife, to gently pry open the shells where they meet. It usually opens more easily than you might expect, though it can require a little initial effort!
Step 5
I’ve cut the lemon in half lengthwise to make it easier to squeeze the juice. To enhance the flavor, I’ve added a little fresh dill on top of each steamed oyster. Enjoy your delicious meal!
