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EZ Oysters...

If you're scared of oysters because of the work, or you're scared of oysters because they're raw shellfish, but you really like them, see if you can find Goose Point High Pressure Processed Oysters.

Snip the band, let them sit for a few seconds, and just pop off the top shell. All there is to it.


( 8 comments — Leave a comment )
Nov. 18th, 2006 05:49 am (UTC)
I take it those were the kind we had at the Richard and Karisu's last party? They sure tasted just fine, yet they had that band and opened pretty easily.
Nov. 18th, 2006 06:00 am (UTC)
Yeah, and here we thought Andy'd mastered the fine art of oyster-shucking on his very first try.

They *did* taste pretty damned good, though :-)
Nov. 18th, 2006 08:15 am (UTC)
He should have kept the secret longer so we can admire his leet skillz. Here I was worrying that we will have loose fingers on the floor.
Nov. 18th, 2006 07:00 am (UTC)
Oooh... are they raw, then? I <3 oysters (one reason I'll never go vegetarian - well, that and sushi!)
Nov. 18th, 2006 07:05 am (UTC)
They're still raw. It's a cold-pressure process.
Nov. 18th, 2006 10:42 pm (UTC)
I'm afraid I just have a general fear of molluscs on my plate. I managed to do abalone steak once, but that's about as far as I've gone.
Nov. 20th, 2006 02:45 am (UTC)
I must must must repent that - one of my favorites is fried clams. Dang. How the heck could I have forgotten that?
Nov. 20th, 2006 07:54 am (UTC)
Fried clam strips are vile if badly prepared (which is unfortunately too common) but almost orgasmic if done properly.
( 8 comments — Leave a comment )