Steaming Oysters: A Beginner's Guide To Succulent Shellfish

Steaming oysters is a simple and effective way to cook the shellfish, and it can be done from the comfort of your own home. The process is straightforward: after cleaning the oysters, place them in a steamer pan or basket, ensuring they are in a single layer and not piled on top of each other. Then, place the steamer over a pot of boiling water, ensuring the water does not touch the oysters, and cover with a lid. Steam the oysters for around 5 minutes, or longer depending on their size, until the shells open. Remove the oysters from the heat, carefully transfer them to a plate or serving tray, and shuck them using a knife. Finally, serve the oysters with your desired toppings and accompaniments.

Steamer pan or basket setup

To steam oysters, you will need a steamer pan or basket that can fit inside a large pot. The pot should be able to hold at least 8 quarts of water and have a transparent lid, so you can watch the oysters as they cook. If you don't have a transparent lid, you will need to open the pot periodically to check on the oysters.

The steamer basket or pan should be large enough to hold the oysters in a single layer, with their cup side down. Do not pile the oysters on top of each other, as you don't want to lose their tasty liquor. The boiling water should not touch the oysters.

When steaming oysters, it is important to use fresh, unopened oysters. Before cooking, scrub the oysters to remove any mud and grit, and rinse them with cold, running water. Do not let the oysters stand in water, and discard any with broken shells or those that have already opened.

Once your oysters are prepared, place them in the steamer basket or pan and set it over the boiling water in the large pot. Cover with a lid and steam until the oyster shells open. The amount of time this will take depends on the size of your oysters, but on average, it should take around 5 minutes for most oysters. Be careful not to overcook the oysters, as they will start to get tough and rubbery after 10 minutes.

Using tongs, carefully transfer the steamed oysters to a serving tray or plate. You may need to use a shucking or paring knife to separate the oyster from the top and bottom shells. Serve the oysters with lemon, hot sauce, or your favourite toppings.

Oyster cleaning and preparation

Before steaming oysters, it is important to clean them thoroughly to remove any dirt or debris. Here is a step-by-step guide to cleaning and preparing oysters for steaming:

• Place the oysters in a colander and rinse them under cold running water to remove any surface dirt or debris.
• Using a scrub brush or a clean toothbrush, scrub each oyster shell individually, paying close attention to the creases and hinges, where debris can build up.
• Discard any oysters with cracked or open shells, as these have died in storage and are not fit for consumption.
• If desired, you can purge the oysters by soaking them in a bowl of ice water for 10 minutes to remove any remaining sand.
• Dry the oysters with a clean towel.
• To shuck the oysters, hold each oyster in your non-dominant hand and insert an oyster knife into the hinge, which is the meeting point between the top and bottom shells. Jiggle the blade and apply pressure to open the shell.
• Slide the blade between the oyster meat and the shell to loosen it and remove the flat side, being careful not to spill the oyster liquor. Repeat with the cup side of the shell.
• If serving the oysters raw, place them on a bed of crushed ice and consume within two hours. Serve with mignonette sauce, cocktail sauce, or grated horseradish.
• If steaming the oysters, place them in a steamer basket or colander over boiling water. Add seasonings such as herbs, spices, olive oil, or white wine to the water for added flavour.
• Cover and steam the oysters for 5 to 8 minutes, removing them as their shells open. Discard any unopened oysters.
• Serve the steamed oysters hot, with melted butter if desired.

Timing and temperature

The timing and temperature of steamed oysters depend on several factors, including the cooking method, the size of the oysters, and your desired level of doneness. Here is a detailed guide to help you achieve perfectly cooked steamed oysters:

Preparation

Before steaming, scrub the oyster shells under cold running water to remove any mud, grit, or barnacles. Discard any oysters with broken shells or those that are already open, as they may be dead.

Steaming Time

The steaming time for oysters can vary depending on their size and your preferred doneness. As a general rule, smaller oysters will take less time to cook than larger ones. For a dozen medium-sized oysters, steaming for 5 to 8 minutes is usually sufficient. However, some sources recommend steaming for up to 10 minutes, especially if you prefer your oysters well-done.

It is important to keep an eye on the oysters during the steaming process. Oysters are best enjoyed when they are just cooked, as overcooking can make them tough and rubbery. Most oysters will start to open their shells when they are ready. Remove the oysters from the heat as soon as they begin to crack open.

Cooking Methods

There are several cooking methods you can use to steam oysters:

• Stovetop Steaming: Place the oysters in a steamer pan or basket over boiling water. Make sure the boiling water does not touch the oysters. Cover with a lid and steam until the shells open, which usually takes about 5 minutes.
• Instant Pot: Place the oysters in an Instant Pot or multifunctional pressure cooker with water and set the timer for 2 minutes. Allow about 15 minutes for pressure to build and then release the pressure.
• Grill: Lay the oysters on a roasting dish with a little water and place them on a preheated grill. Cover the grill and cook for 5 to 10 minutes, depending on your desired doneness.
• Oyster Roast: Build a fire and place a sheet of metal or metal grating over it. Place the oysters on the metal in a single layer and cover them with a wet burlap sack or wet beach towel. Cook for 8 to 10 minutes, depending on your desired level of doneness.

Serving

After steaming, carefully open the oyster shells and serve the oysters with your choice of toppings and sauces. Some popular options include melted butter, lemon, hot sauce, garlic butter, or soy sauce. Oysters are best enjoyed fresh and warm, so it is best to serve them soon after cooking.

Shucking and serving

Shucking oysters can be tricky, but it's a fun part of the process. Use a specialised oyster-shucking knife if you have one, but the beauty of steaming oysters is that they are soft enough to shuck with a regular kitchen knife. Wrap the top of the oyster in a towel or put on heavy-duty gloves for protection. Slide an oyster knife into the hinge (backside) of the oyster. Twist the oyster knife by turning your wrist, like you're turning on the ignition in your car with a key. Scrape the blade across the top part of the oyster shell, twisting to open the muscle. Remove the top portion of the shell and loosen the oyster foot from the bottom shell with your knife.

There are a couple of ways you can serve the oysters, so keep this in mind while shucking. You can serve the oysters by themselves without any part of the shell, or you can keep them in the bottom shell and just get rid of the top part of the shell.

Oysters are best eaten when they are fresh and warm, so serve them soon after shucking. You can serve them with lemon, hot sauce, and your favourite toppings. They also go well with a light, crisp wine or a bubbly champagne.

Sauces and seasonings

Steaming oysters is a simple and effective way to cook them, and there are a variety of sauces and seasonings that can be used to elevate the dish.

Firstly, when preparing the oysters for steaming, it is important to scrub the shells under cold, running water to remove any dirt. It is also crucial to discard any open or cracked shells, as this indicates a dead or compromised oyster.

When it comes to seasonings, adding ingredients to the boiling water before placing the oysters in the pot is a great way to infuse flavour and aroma. Herbs such as parsley, cilantro, and rosemary work well with steamed oysters. Spices like cloves and paprika can also be added for a kick of flavour. For a more subtle approach, thin slices of ginger can be added to the steamer pan before placing the oysters.

For a more indulgent option, steamed oysters can be cooked with butter, olive oil, or a combination of both. Use 2-3 tablespoons of either butter, olive oil, or a mix of both. This will add a rich, savoury dimension to the dish.

Additionally, serving sauces can be prepared separately and added to the oysters after cooking. A simple melted butter sauce is a classic option. For something more complex, a light sweet soy sauce can be prepared by combining soy sauce, sugar, and water in a saucepan over high heat until the sugar has melted. This sauce adds a delicate balance of sweet and savoury flavours to the oysters.

For those who prefer a spicier option, a spicy butter sauce can be made by stirring together hot sauce, parsley, and melted butter. This sauce will add a kick to the oysters without overwhelming their delicate flavour.

Finally, steamed oysters can be served with a variety of garnishes to enhance their presentation and flavour. Thinly sliced ginger and spring onions are excellent choices, especially if soaked in cool water beforehand. This technique will cause the spring onions to curl, creating a fancier presentation, while also diluting the spiciness of the ginger.

In summary, the key to seasoning steamed oysters is to enhance their natural flavour without overwhelming it. By using herbs, spices, and various sauces, you can create a balanced and delicious dish that showcases the oysters' freshness and delicacy.

Frequently asked questions