Oysters on the half shell question?

Re:Oysters on the half shell question? (BelleReve)

Mon, 31 Aug 2009 20:03:06 GMT

I'd be afraid of bacteria - Foodbme's shells sound like a good idea. Better yet, Cajun Man should plan for a fall trip to NOLA, the weather will be cooler, Cassamento's will be reopened by then, and he can eat oysters on the half shell all across town.

Re:Oysters on the half shell question? (Foodbme)

Sun, 30 Aug 2009 23:51:46 GMT

Cajun man

Ok guys - I absolutely love Oysters on the half shell.....raw & baked! But I have a question....being from Louisiana - it was never a problem finding some raw....but now living here in Ohio - it is not as easy for me to find them in the shell......I can mostly only find them raw - in the supermarket in the lil containers.

If I wanted to make Oyster Bienville or Oyster Casino - does anyone have a suggestion(s) of what or how I can bake these precious lil jewels of the sea in lieu of the "half shells" in?

Thanks...

Cajun Lee

Call your Buddies in NOLA and have them gather up some shells from a local oyster bar and ship them to you .Clean them up and you can use them over & over. Get fresh jarred or packed oysters from your local supermarket seafood counter. Not as good as in the shell from NOLA, but an acceptable substitute. Another alternative----Move back to LA!

Re:Oysters on the half shell question? (Foodbme)

Sun, 30 Aug 2009 23:49:52 GMT

BelleReve

This idea is for the grill - I've heard of using muffin tins(the disposable kind) for making Drago's char-grilled oysters.

Re:Oysters on the half shell question? (Michael Hoffman)

Sun, 30 Aug 2009 14:08:52 GMT

You're in Mount Vernon. Why not drop down to Columbus and get all the oysters in shells you want at a Giant Eagle supermarket, or at Bob The Fish Guy in the North Market?

Re:Oysters on the half shell question? (BelleReve)

Sun, 30 Aug 2009 13:41:57 GMT

This idea is for the grill - I've heard of using muffin tins(the disposable kind) for making Drago's char-grilled oysters.

Re:Oysters on the half shell question? (Foodbme)

Sun, 16 Aug 2009 04:43:16 GMT

Cajun man

Ok guys - I absolutely love Oysters on the half shell.....raw & baked! But I have a question....being from Louisiana - it was never a problem finding some raw....but now living here in Ohio - it is not as easy for me to find them in the shell......I can mostly only find them raw - in the supermarket in the lil containers.

If I wanted to make Oyster Bienville or Oyster Casino - does anyone have a suggestion(s) of what or how I can bake these precious lil jewels of the sea in lieu of the "half shells" in?

Thanks...

Cajun Lee

Years ago, we found a bunch of fake Scallop shells in various sizes in a cookware shop. They're made from some type of heat resistant material . They work great for the use you're looking for. I use them for making Oysters Rockefeller & Bienville during the Christmas holidays. I put Rock Salt in a Glass Pie Pan, put the "Shells" on top, add fresh oysters that I buy in a container in the seafood dept, drop them in the shells, add toppings, bake & Enjoy!
Here's one of my recipes:

HO! HO’s ANNUAL CHRISTMAS EVE OYSTERS ROCKEFELLER

This recipe is adapted from my mothers “Women’s Home Companion Cookbook” originally published in 1942. It’s a 941page cookbook that has everything you ever wanted to know about cooking in it. It’s my Cookbook Bible - I use it all the time. This is a variation of the classic recipe for Oysters Rockefeller, sans spinach. So here it is:

½ cup graded white onions, Or 1/2 cup finely sliced green onions.
1/3-cup chives or green onion tops finely chopped.
½ to ¾ cup parsley, finely chopped.
½-3/4 cup celery, finely chopped.
1 Tbsp crushed Garlic or 2 cloves of garlic finely chopped.
3-4 Tbsp fresh lemon juice.
Salt/Pepper to taste.
Cayenne or Tony Cachere’s or Emeril’s type seasoning to taste.
¼ pound softened butter.
3 dozen oysters on the half shell or artificial shells.
Buttered, Herb or Italian seasoned breadcrumbs
Rock Salt and Tin or Pyrex Pie Pans.

Pre-heat oven to 350 F
Cream the softened butter and add the onion, chives, parsley, celery, lemon juice and seasonings. Stir to blend.
Line bottom of pie pans with rock salt.
Place the oysters on the half shell or artificial shell on the rock salt.
Nest them in the rock salt so they don't tip over.
Top the oysters with a spoonful of the butter/onion mixture.
Sprinkle with buttered crumbs.
Bake in a 350 F oven for 25-30 minutes or until bread crumbs are browned.
Serve them right in the pie pans. The Rock Salt keeps them warm.
Makes 6 servings

(HO! HO! is what my Grandkids call me. I play Santa Claus every year.
Until they’re 7 or 8 they don’t know why they call me HO! HO! )

Another option would be to use Small Ramekins

Re:Oysters on the half shell question? (bwave)

Sun, 16 Aug 2009 00:00:03 GMT

Have them shipped in?
http://www.harborhouseseafood.com/

Oysters on the half shell question? (Cajun man)

Sat, 15 Aug 2009 23:31:31 GMT

Ok guys - I absolutely love Oysters on the half shell.....raw & baked! But I have a question....being from Louisiana - it was never a problem finding some raw....but now living here in Ohio - it is not as easy for me to find them in the shell......I can mostly only find them raw - in the supermarket in the lil containers.

If I wanted to make Oyster Bienville or Oyster Casino - does anyone have a suggestion(s) of what or how I can bake these precious lil jewels of the sea in lieu of the "half shells" in?

Thanks...

Cajun Lee