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Oysters and Beer

Oysters and Beer

  • Author: Samantha Carter
  • Cook Time: 10 min
  • Total Time: 10 minutes
  • Yield: 8 1x

Notes

I have many memories of hanging out with friends and someone getting the brilliant idea to get a sack of oysters only to discover that no one really knew how to shuck them. Here’s how to avoid scraped knuckles and close calls.

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ABOUT THE DISH

I have many memories of hanging out with friends and someone getting the brilliant idea of getting a sack of oysters only to discover that no one really knew how to shuck them. Many scraped knuckles and close calls (near stabbings) later, oysters are still one of my favorite Louisiana treats.

Louisiana’s coast is truly a place like no other. The rich culture here, largely informed by the bounty of the coastal habitats and the regional cuisine, cannot be found anywhere else. How could you not work to protect it?

RECIPE

Ingredients

  • Author: Samantha Carter
  • Cook Time: 10 min
  • Total Time: 10 minutes
  • Yield: 8 1x
    •

    Ingredients

    • 1 sack oysters (preferably off-bottom)
    • 1–2 lemons, cut into wedges
    • 12 pack your favorite cheap beer (or favorite local brew such as Urban South’s Shucks Y’all – a beer created to promote the Coalition to Restore Coastal Louisiana’s Oyster Shell Recycling Program, which helps create oyster habitat and protects south Louisiana from storm surge and coastal erosion.)

    Instructions

    1. Hold an oyster flat side up with one hand – use an oven mitt, thick gloves or a towel to protect your hand.
    2. Using your shucking knife (a table knife or flat head screwdriver will work in a pinch)- pry open the oysters by inserting and twisting your knife in or near the “hinge” – the narrow point where the shells are connected.
    3. Keep the oyster as flat as possible to keep all the brine inside.
    4. Once the knife is inside twist it to pop open the oyster.
    5. Slide the knife between the shells keeping it against the top (flat) shell to free the oyster meat.
    6. Discard the top shell, using your knife to scrap off anything that is still sticking and make sure all the meat of the oyster is in bottom shell.
    7. Place the oyster on a tray of ice.
    8. Repeat until the tray is full or you run out of oysters.
    9. Squeeze the lemon over the oysters.
    10. Open a can of beer.
    11. Eat the oysters, drink the beer and enjoy.

    “Louisiana’s coast is truly a place like no other. The rich culture here, largely informed by the bounty of the coastal habitats and the regional cuisine, cannot be found anywhere else. How could you not work to protect it?”
    – Samantha Carter

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