I love steaming oysters because 1) I love steamed oysters and 2) is the easiest way to make oysters at home.
Much is said about the risk of eating raw oysters as oysters may contain bacteria that are harmful to anyone who eats them or may even kill others with a pre-disposition to some diseases.
There are currently several processes that oysters go through to limit this risk, but even so if you want to feel a little safer, it’s best to cook them.
I like to steam them because it’s the easiest way to get the cooking right and I think it tastes better than boiled or baked.
And I tell you it’s no mystery, it’s one of the most practical dishes you can prepare on a summer Sunday afternoon at home, as we did.
Here is the same cookware set I use (with steam cooker included), in different colors:
Rinse the oysters under cold running water. If you find sand residue, you can scrub it with some brush. Discard any open oysters. Pour the wine into the water that will be used for steaming. Put the oysters in a steaming pan and cover. Let it cook for a few minutes (between 3 and 5) and you will see that the shells have started to open. This indicates that they are cooked. Remove each oyster as the shells open. If any do not open, discard it. Mix a little olive oil, hot sauce and lemon juice. You can set the proportion that suits you the most. I like to put a little of each and try it. Drizzle the oysters with the sauce and serve them.
Ingredients
Instructions
