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Bertram31.com General Bulletin Board
Oysters Saute'
Posted By: Vic Roy
Date: Tuesday, 30 May 2006, at 8:51 p.m.
Well, Faithful, got a treat today (on top of the Prof's news) - son Capt. Brent called about 4 and said he was bringing me & his Mom (the Bride) some fine oysters he'd picked up in Montegout, LA the other day, in the shell. He pulls his monster 24 valve 6B Cummins powered Dodge truck in the driveway and gives me a full 48 qt. Igloo of half shell oysters, that's the ones that are not clumped up, all iced down. I found my favorite Monel oyster knife and shucked a few, slurped them down off the knife, and they were fat & salty. So I shucked about 3 dozen and made me & the Bride some oyster saute' for dinner.
Here is how you do it. Let the shucked oysters sit in a container for about a half hour so the crud settles out, and you get clear oyster likker on top.
I use an electric skillet to make the saute', as you can control the temp very close. Put about a half stick of real butter in and about the same volume of good virgin olive oil. Heat slowly. Chop about 3 green onions fine, and about 2 cloves of garlic fine too, put them in. Add about 4 or 5 dashes of soy sauce, about 2 dashes of worchester sauce. Couple of dashes of Crystal hot sauce or about half that of Tobasco. Stir all that around slowly while the onion and garlic saute'. Pour in the clear oyster likker from the top of the oyster container. Pour in about a half cup of dry white wine. Let all this saute' for about a half an hour, stirring it whenever the thermostat on the skillet kicks on. Goal is to bubble out the water in the olive oil, butter, wine and veggies. Add more oyster likker when it gets too thick, and more white wine. Taste it a lot - you will know when the saute is done - veggies should turn a dark gold.
Wash the oysters good, then drain them in a collendar. Get the finished saute' bubbling good and put the oysters in. The goal is to just 'curl' the oysters, maybe takes 3 or 4 minutes, moving them around the skillet with a spatula. "Curling" the oysters happens when the edges start to separate into what almost looks like gills on a fish. If you cook them past the curl they will be tough and ruin this recipe. Err on the side of undercooking - really Faithful, it only takes 3 or 4 minutes. Serve with toasted bread to sop up the saute' on the plate. Figure about a dozen and a half per person. Damn good. Notice no salt added in this - the oysters, veggies, soy sauce & wine do that just right.
UV
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