18 of Our Favorite Oyster Recipes (2024)

FAQs

What is the name of the famous oyster dish? ›

Oysters Rockefeller

First created at Antoine's Restaurant in New Orleans in 1899, this famous baked oyster dish was named for the Rockefeller family because of its incredibly rich sauce. Try making it at home with star chef Emeril Lagasse's expert recipe.

Most experts recommend eating no more than a dozen oysters a day. As you now know, oysters are a great source of a variety of vitamins and minerals, like zinc. But even these nutrients are important to only have in moderation.

Here are our guidelines: Oysters: Appetizer Engagements: 3-4 oysters per person. As a second or third course (where other items are being served with the oysters): 5-6 oysters per person. For a main course (including an Oyster Roast or a Bull & Oyster Roast), figure 6-8 oysters per person.

When properly cared for live oysters will live in your refrigerator for 10 to 21 days. Are they alive? When oysters are dead in their shells they are no longer suitable to eat. To see if your oysters are alive, the shell should be closed or close when tapped lightly.

Pinctada is a genus of saltwater oysters, marine bivalve mollusks in the family Pteriidae. These pearl oysters have a strong inner shell layer composed of nacre, also known as "mother of pearl".

Bourdain's love of food was kindled in his youth while on a family vacation in France when he tried his first oyster from a fisherman's boat.

Eating raw or undercooked oysters or clams can lead to serious illness or death in people with the following health conditions: Liver disease. Excessive alcohol intake. Diabetes.

The original advice is that you should: Only eat oysters in the eight months of the year that contain the letter “R” in the name, which means September through April. The other four months of the year — May through August — are off limits.

There are reasons oyster lovers prefer not to eat oysters in warm-weather months. Oysters spawn in warm water and can be thin and watery. If you like your oysters plump and firm, maybe months with an “R” really are best. Warmer water can also cause harmful bacteria to grow.

Making oysters environmentally safe and ethical to grow came at a cost, as the shellfish take a lot of work to produce. And now when oysters are raised, the environment they're grown in is one of the main considerations.

Do most people chew or swallow oysters? ›

We're often asked, “Are you supposed to chew oysters?” and we're here to tell you that despite what you may have heard, it's not recommended to swallow an oyster whole. Biting into the oyster allows flavorful juices to escape and enhances the overall savoring experience.

Raw oysters can carry harmful bacteria that can make you sick. To avoid foodborne illness, always cook oysters properly (to an internal temperature of 145 degrees F) before eating them.

Shelf Life

How long do your shucked oysters last? Shucked oysters will have a good-through date. If they go past this date, you'll want to discard them. Shucked oysters typically have a 10-14 day refrigerated shelf life upon receipt.

It's vital to clean your oysters well before shucking. Use a stiff-bristled brush to remove sand, dirt, and debris. You can also put your oysters into a cold icy saltwater bath to soak for an hour in order to purge them of sand and grit.

Oysters that are still in the shells should only be frozen live. A live oyster will keep its shell tightly closed or will close it when tapped. If you have plenty of freezer space and want to freeze the oysters in the shells, simply wash the shells thoroughly and place in moisture-vapor resistant bags.

The most iconic cooked oyster dish is of course oysters Rockefeller. This dish, invented at Antoine's in 1889, is virtually synonymous with New Orleans. The restaurant's recipe is a closely guarded secret, but we think we come pretty close.

The most famous oyster in the world, Belons are harvested from all over France and finished in special walled ponds (“claires”) in the brackish waters of the Belon River, a process the French call “affinage.”

Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine's by Jules Alciatore, son of founder Antoine Alciatore.

These yummy bites of seafood heaven were created by the chef of the Palm Court Restaurant in San Francisco's Place Hotel, Ernest Arbogast. He named the dish after Colonel John C. Kirkpatrick, who managed the hotel from 1894 to 1914. Kirkpatrick was also not Irish coming from American and Scottish stock.