TALABA

Discard any open oysters. Any oysters that are still open is likely dead for a while and can carry deleterious bacteria. Any oyster poorly sealed should be thrown away before you start cooking.

Using a scrub brush, clean the sealed oysters under cold water. Brushing will remove dirt and contaminants on the surface of the shell. No soap needed.

Open the oysters by either steaming or microwaving for 30 seconds. While oysters can be cooked by boiling the shell upright, unsealing the shell before cooking will allow for a greater variety of choices in preparation.

Huck the oysters with an oyster knife. Insert the knife near the hinge oyster, then acting on the top open. Be sure to not spill any wine oyster. Pull up the top, and disrupt the muscles in the shell hinge. Removing the top shell is the correct step in preparation for baking, while removing the oysters completely out of their shell can be useful for making soups, frying, or other recipes that where the oysters are incorporated.

Boil oysters. Starting at a rolling boil, leave the oysters in water for approximately three minutes. When the edges start buckle, quickly remove the oysters from the boiling water. Oysters Cooking too long will make an unpleasant taste and rubbery texture.

Prepare a proper dressing. Popular accompaniments oyster can be as simple as a squeeze of lemon. Other popular choices the melted butter with garlic, thyme or parsley. Oyster sauce can be made by the combined oyster liquor, salt, soy sauce and ginger.