Did you know that oysters can be eaten year round due to modern day refrigeration? Historically, oysters were eaten only during months spelled with an “R” in their name, however, this old “R” rule is no longer followed. The only thing now governing when oysters may be eaten is their availability. Since there are no seasonal harvest restrictions on aquacultured oysters, You can eat our oysters all year long!
How to Shuck an Oyster
Some people then insert the knife into the hinge at the pointy end of the oyster and twist it back and forth until they crack the oyster open, but we generally find the following method to be easier with our “Choptank Sweets” because they tend to have more meat with a thinner shell.
Hold the oyster with a towel or wear gloves to protect your hands. Oysters have sharp edges and it is very easy to slip and jab yourself while trying to insert your shucking knife. Oysters have a natural top and bottom. Hold the oyster with the top, flat, side up and the bottom, rounded, side down.
Place the tip of your knife a few millimeters from the rim of the shell opposite the hinge. Apply pressure and wriggle it back and forth until your knife breaks into the top shell*. You can then insert your knife underneath the top shell and sever the muscle that holds the two shell halves together. The oyster should then open up easily and you can slide your knife underneath the oyster meat to free it from the bottom half of the shell. If the oyster is damaged by the shucking process you can now flip the meat over for final presentation.
*You could also cut or break the rim of the shell off with pliers or scissors leaving a gap between the shells where you can insert your knife.
Oyster Nutritional Information
Oysters are a great source of Protein, Vitamin C, Thiamin, Niacin, Magnesium, and Phosphorus.
They are also a good source of Vitamin B12, Iron, Zinc, Copper, Manganese, and Selenium.
Farmed oysters are lower in cholesterol and saturated fat than wild caught oysters.
“Our oysters are a completely natural food source that is not only good for you, they are good for the environment!”
- 12 Choptank Sweets
- ½ cup diced onion
- ½ lb bacon
- 1 tbsp butter
- 1 tbsp minced garlic
- 1 tsp lemon juice
- 1 pt heavy cream 2 cups chopped spinach
- Old Bay™ seasoning
- black pepper
- crushed red pepper flakes
- ⅓ cup dry sherry
- ½ cup grated parmesan cheese
Chop and cook bacon; drain and set aside. Melt butter in the same pan and add onion, garlic, and lemon juice. Sauté over medium heat until transparent. Add cream. Stir and allow to reduce until it thickens (about 5 min). Add spinach and stir until it cooks down. Add bacon. Add Old Bay, black pepper, and red pepper flakes to taste. Add sherry and stir all the ingredients together.
Shuck oysters and place a spoon full of sauce over each one. Sprinkle with parmesan cheese. Grill or broil oysters over high heat until cheese is melted.
Stout Battered Oyster & Blue Cheese Po’Boy
- 12 Large Choptank Sweets
- 4 Sandwich rolls
- ¾ Cup stout beer
- ½ Cup flour 36 Ritz Crackers
- ¼ Cup crumbled blue cheese
- 1 tbsp Old Bay seasoning Shredded lettuce
- Tartar sauce
- Cooking oil
In a bowl mix flour, seasoning, and beer until consistency of pancake batter. Crush crackers in zip top bag, and pour cracker crumbs onto a plate. Shuck oysters, place in strainer and rinse. Mix oysters into the batter. Roll battered oysters in cracker crumbs, coating each one. Heat oil in deep fryer or deep walled frying pan until it is good and hot. Fry oysters until they are golden brown, remove and drain on a paper towel. Place 3 oysters on each sandwich roll, top with blue cheese, tartar sauce, and lettuce.
Choptank Sweets Parmesano
- 12 Choptank Sweets Oysters
- ½ Cup grated parmesan cheese
- 1 tbsp Chopped garlic 3 tbsp Extra virgin olive oil
- 1 tbsp Bacon bits or real bacon pieces
- Red pepper flakes to taste
Mix together olive oil, garlic, bacon, and pepper flakes. Mix in half of the cheese, setting the other half aside. Preheat your oven’s broiler on high. Shuck the oysters
and place on a baking sheet. Brush the mixture onto each oyster with a basting brush. Sprinkle remaining parmesan cheese on top of each oyster. Place under the broiler
for 5 min until the cheese is bubbly and golden brown. Remove from oven and enjoy!
Ostras a La Chalaca – (Oyster Ceviche)
- 12 Choptank Sweets Oysters
- 1 Medium Onion
- 1 Medium Tomato
- 1 Cup Fresh, frozen, or canned corn 1 Jalapeño Pepper
- 1 tbsp Chopped Parsley
- 1 tbsp Chopped Cilantro
- Juice of 1 Lime
Dice onion and tomato and mix together with the corn. Chop the Jalapeño, removing seeds and ribs depending on your heat tolerance, and add to mixture. Add parsley, cilantro, and lime juice and mix all ingredients well. Shuck the oysters and place the raw oysters on a serving plate. Place a generous spoonful of the ceviche mixture onto each oyster and they are ready to eat. Or, if you prefer, you can cook the oysters under your broiler for 5 minutes before spooning on the ceviche mixture.