MaestroSVP helps you throw a great home made oyster party. Just pass by to pick up your oysters and off you go! Here are a few practical tips.
The famous MaestroSVP oyster shooter
This drink has become very popular in my restaurants and especially at the events we do throughout the summer months. Take an oyster, put it in a shot glass, add a little cocktail sauce, fresh horseradish and jalapeno vodka. You then drink it like a shooter. It is a very refreshing treat.
The best and easiest oyster to open is a Beau Soleil.. It is always uniform in size, round and plump. This makes it a lot easier for a beginner. I would suggest 1-1/2 dozens per person. Have lots of lemons cut in quarters. Or, what I love to do at events, is take a whole lemon, roll it on a table to loosen the juice and poke a hole on the top part. This makes a real lemon squeezer. You should have plenty of Tabasco sauce or any hot sauce. A simple but delicious classic sauce is made by cutting shallots into very small pieces and adding red wine vinegar and a little lemon juice.
If you want to add a little spice to your party, you may want to consider serving cooked oysters. Have a buffet spread with different ingredients so your friends can make their own cooked oysters.
Here are some suggestions for different toppings:
Goat cheese, tomato pesto, basil pesto, cheddar cheese, orange chipotle sauce, salmon caviar, a bottle of black sambuca, a bottle of porto, asiago cheese or even a fruit salsa which we do at the restaurants. Just toss the ingredients on the oysters and put them on a tray into an oven at 350 degrees. They should take about five minutes to cook.
How to shuck an oyster
There is a point or a hinge at the opposite end of the cup. Take a good sharp oyster knife and insert it in the point. Apply a little pressure and pop it open. Then cut the bottle mussel. If this method does not work you can microwave them on high for about 20 seconds, plunge them in cold water and then pry open with your knife.
How long will oysters last?
I like to keep oysters in the restaurant for a maximum of one week. If the oysters are not immediately fresh, then only 2 or 3 days may be their storage life. You can tell when an oyster is going bad. Always make sure the shells are tightly closed. If they have opened the oyster will loose its fluid. You will know when you have a bad oyster as the smell is very offensive. Cover your oysters with a damp cloth and let the oysters breath. They need an airy place in your fridge.
Served on a tray of ice with some seaweed as garnish, is the simplest, best way to serve oysters. You may add a bit of lemon juice and/or tabasco sauce. Two dressing suggestions: french onions and red wine vinegar (Mignonette) or some chili sauce. You can also cook it, many way are possible: poached, marinated, fried, grilled or barbecued.