Recipe: Steamed Watch House Point Oysters
We're here to make oysters more accessible! Because shucking can be scary, and we think everyone should be able to enjoy the briney goodness of these bivalves, regardless of their shucking ability. So today we're bringing you a super simple steamed oyster recipe. Just a little bit of heat and their muscle loosens rendering them much easier to get in to!
- Watch House Point Oysters
- Wide, shallow cooking vessel with a top and 1 inch of water in the bottom
- Lemons, quartered
- Hot sauce of choice
- Heat the water until steaming, but not boiling
- Place oysters in a single layer, cup side down in the pan
- Cover the pan and steam oysters for 5-8 minutes, until some oysters begin to open slightly (note: it is completely normal for not all of your oysters to open... the goal here is not to cook them until their unrecognizable as oysters, it's to get the muscle to loosen just enough to make them easier to get into. We're going to make them easier to shuck and retain some of their delicious oyster liquor by NOT over-cooking them!)
- Remove from the heat, let cool slightly, and get after 'em! You can still use a shucking knife and glove/cloth barrier for protection, but they won't be nearly as difficult to open.
- Serve with crackers, lemon, and hot sauce!