Johnny West
Well-known member
I have an old oyster cookbook with recipes I’ve never tried. This is a new one and was excellent.
Louisiana Oysters
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Johnny West
Well-known member
Johnny West
Well-known member
Johnny West
Well-known member
The mussels were something else…
Johnny West
Well-known member
I saved the leftover veg and bacon and it will go int scrambled eggs tomorrow.
I never did well opening clams on the half shell.
I like oysters grilled with a slightly spicey compound butter like they do in NOLA at the French Market. Butter, green onions and garlic sauteed in the butter, fresh chopped thyme, cooled, then mixed with creole seasoning, worchestershire, white wine, lemon juice. Heaping tsp or so on each oyster then grilled for just a few minutes until oyster plumps and edges start to curl.
We had them at 1 of our daughter's wedding party and family dinners about 20 years ago and none of us who liked oysters wanted to stop eating them.
We had them at 1 of our daughter's wedding party and family dinners about 20 years ago and none of us who liked oysters wanted to stop eating them.
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Since you are cooking them anyway, you can partially cook them or freeze them and both oysters and clams will be easier to open. Last time we got oysters, we got a huge box, way more than we could eat, so i got the bright idea to see if they could be frozen in the shell. Google said you could and they were as good as the fresh live ones and easier to open.
That's what I do Med. I like to freeze clams when I do a casino type. They pop open just enough to stick the knife in.
Johnny West
Well-known member
Thanks, Lee. I look forward to making them again in a few weeks but will try adding some of Medtran’s suggestions.