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Root Source: Oyster

what you should know

M.F.K. Fisher wrote that "American oysters differ as much as American people." As usual, she was right.


Big wild Hama Hamas have a lingering cucumber flavor. Plump Apalachicolas feel creamy in the mouth. Wellfleetstaste like a shot of brine. The only thing they all have in common is their general oysterness.


rules No matter where your fresh oysters come from, they should be alive until the minute you pry them open. To ensure a pleasant oyster experience, 1) smell the oysters before buying them, 2) store them loosely covered in the refrigerator with the round side down, 3) and wear protection while shucking.


myth #1 While the slippery deed of eating a still livingPemaquid is definitely a turn on, there is no scientific evidence to support the claim that oysters are an aphrodesiac.


myth #2 While the "R rule" -- you should only eat oysters during months with an "R" in the name -- is antiquated, thereare good reasons to avoid oysters during the summer


key shells Oysters are considered a keystone species, meaning they have a big impact on their natural surroundings. Because oysters can filter up to 50 gallons of water a day, ecologists are using them more and more in water restoration projects.


Oyster knife by Cookthink 

what you need

The only thing you really need is an oyster knife. (In a pinch, a flat-head screwdriver will do.) 

Your oyster reading list should include Fisher'sConsider the Oyster;Eleanor Clark's The Oysters of Locmariaquer;and Mark Kurlansky's The Big Oyster

But if you're going to choose one source, make it Rowan Jacobsen's remarkable book A Geography of Oysters and his companion website, The Oyster Guide, which features an interactive oyster map of North America.

Grilled Oysters by Cookthink

what you do

Oysters Rockefeller has been a classic for more than 100 years. Make them and you'll know why. 

Use small briny oysters in this unusual oyster ceviche.

Need a little something extra in your hair of the dog? Try an old-schooloyster shooter.

Eat hogwash's beer-battered oysters with jalapeno tartar sauce by themselves or in a po-boy. (Just be sure to leave yourself a couple of beers to drink.)

The seafood in this oyster and shrimp perloo gets a fatty nudge from both andouille and bacon.

Oyster and artichoke soup is like a light, velvety chowder -- a perfect companion for a cold winter night.

Featured recipe: One of our favorite ways to do oysters: prepare a bunch of different toppings foroysters roasted on the grill.

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