Wednesday, March 25, 2009
I promised some photos from the birthday party. It was great weather for an oyster roast so I thought that I'd tell you how we prepare these delectable mollusks down South.
Now, there are people who steam them open in a big pot. But I prefer the following method that is a bit more "purist".
I build a hot fire with oak. Then place a piece of sheet metal on blocks that surround the fire (upper left photo). Once the metal gets good and hot, I add the oysters and then cover them with a couple of pieces of wet burlap.
When the oysters start to gape open (I hear panting), then I wait a few minutes before shoveling them up and putting them on the oyster shucking table.
I like for them to be firm and not runny. I also don't want any crispy critters so the timing is critical. Once they are on the table, then it's shucking time. And if there are pea crabs in with the oysters, then those are a delicacy and eaten as well.
Everyone seemed to enjoy eating oysters, followed by barbecue with all the fixin's, and having a good fire in the outdoor stove on the deck to sit around and talk.
And maybe it's true what those bumper stickers say, "Eat fish--live longer, eat oysters--love longer." Anyway, I like the idea.
Happy Wednesday to you.