Making Louisiana Oysters

A local curiosity. A Southern specialty. These are temptations in your intro listened to Louisiana oysters. But the mysterious oyster actually deter some home cooking.

What do oysters look like?

Oyster flesh is cream to pale brown with wavy edges and a silky texture. Avoid fluffy white oysters, which they filled with water. Oysters should not be floating, but packed no more than 10 percent liquid. Oysters are available in pints or quarts. The containers must be clean. Check for the government information requested: best-of-used date, the Interstate Shellfish permit #, weight, nutritional facts, and country of origin.

How Oysters smell?

Oysters have a clean ocean scent. Never buy oysters with a fragrance.

How much is a serving?

Louisiana oysters are available year round and range in size from season to season. Skinny oysters are as many as 30 to the pint. Medium or fat is 16-18 oysters per pint. Anyway, a pint is about three servings.

What do oysters taste?

American oyster, eastern oysters, the Gulf of Mexico oysters, oysters or Louisiana, as they have all the same animal. In reality there is only one oyster originally from the Gulf and Atlantic coasts.

But like good wine, oysters subtle nuances in flavor depending on where they are grown. In a blind taste test by an independent researcher, selected consumer Louisiana oysters sold in the U.S. compared to other 85 percent of the time.

Traditional Louisiana Oyster (4 servings)

11 / 2 pints medium Louisiana oysters

1 / 2 cup shallots, diced

1 pint milk

2 tbsp. butter

Salt & pepper to taste

At high heat. Fried shallots in butter Stir the milk. Bring to a boil, then lower heat. Easy oysters. Simmer until oyster edges furl (3-5 minutes). Add salt and pepper. Serve with crackers.

The following resources may help you:

1. Spicing Up Seafood Tips and Ideas