This year a friend and I attended the Oyster Bay oyster-fest, and the one thing about the event that I remember thinking is, “Where the hell are all the oysters?”
Only one tent at the event sold oysters, and at about $2.50 an oyster we split just five of them. Gorging on oysters at Oyster Fest was a myth and a disappointment. I’m used to shucking and consuming quite a few of the shelled delicacies and I left Long Island a bit miffed.
When my sister and I visited the folks this Christmas, she told my Dad she wanted to have oysters, fresh and french grilled, and that’s what we had. We drove out to Airline Seafood in Houston, Texas and grabbed about 100 oysters. Redemption.
I really didn’t think we’d do it, but four of us took out 80 oysters sitting right in my parent’s kitchen. Well, worth all the work it took for my Dad and I to shuck them.
In addition to our make-shift raw bar, we chowed down on french-grilled oysters as fast as my dad could cook them. French-grilled oysters are basically oysters which are coated in flour and cooked in butter on a flat grill, and if you’ve never had them, you’re missing out.
That night we consumed a barrier reef amount of the briny creatures in multiple ways and we were full and satisfied. Cheers to Susan for oysters, one tasty part of Gulf Coast Texas cuisine I miss out on living in NYC.
Ice covered oysters in the sink
You need these gloves when you shuck, otherwise you could be the one getting stuck
My dad holding up the 80 oysters we shucked for dinner
Someone’s busy doling out stories and french-grilled oysters
How to’s…
French Grilled Oysters
10-20 Shucked and Raw Oysters
2 Cups Flour
1 tbsp. cracked pepper
1/2 tblsp. cayenne
1 tbsp. garlic powder
4-8 tablespoons butter
Instructions:
Mix your spices into the flour and sift thoroughly. Then take the butter and wipe down the inside of a hot skillet with it until it is generously coated. Dip the oysters into flour, covering them, and then place them into the buttered, hot pan. Cook on each side for about 2-3 minutes per side. Make sure and butter the pan again after each batch. Serve with barbecue sauce, ketchup or worcestershire for a dip.
