Fried Oysters

Pangaea Ron wrote:
I'm not sure where to begin here. I love oysters, in fact I raise them on my beach. . . I have planted 5,000 Pacific oysters in the last 3 years, along with 12,000 Manila clams, 15,000 Mediterranean mussels, and 36 geoducks.

They deserve much care. and respect I remove several dozen from my grow bags, scrub them and let them soak in salt water for a bit. I fire up the BBQ and place the oysters cupped side down until they just barely open, when I move them to the side and pry the top shell off, saving as much juice as possible. I then add a bit of sauce that includes melted butter, grated garlic, Tabasco sauce, soy sauce, and lemon juice. I return them to the grill and try to fend off our guests until they are up to temperature again. There is a bit of controversy where some chefs suggest that the top shells should be removed before they are placed on the BBQ. The say that it is easier to control doneness and preserve more juice with this method, but it is more difficult.

I get my oyster spat from Taylor Shellfish, near me, that is the largest supplier of shellfish in the US. In talking with them I asked if they eat raw oysters, They said NO, and are nervous about how oysters are stored and prepared after they leave their facility. My sister is a microbiologist at a major hospital in Seattle, and says: Don't eat raw oysters, you can't imagine what we see here. Our county regularly tests the bay for contamination, parasites, and pollution, so I feel comfortable with my harvest.

The only problem this time of year is that all of the low tides are in the middle of the night, and I can't easily access my bounty.