Do you struggle with the same problem of loving to eat oysters but hating the price that your favourite restaurants charge for them? Then this is possibly the best recipe for smoking oysters, just follow these easy steps!
The best fresh oysters usually come from the water nearest your home. Interestingly, West Coast oysters tend to taste sweeter, while those from the East Coast have a more mild flavour. A similar comparison could be made with oysters from the Gulf of Mexico that have an extremely mild taste because of their short growing season while those from Puget Sound have a very strong flavour and yet take longer to grow with a greater flavour.
Making smoked oysters is not a difficult process. It will go faster if you gather a bunch of friends to help you shuck the oysters.
You will need 48 oysters measuring between 3 inches and 3.5 inches in the shell. We would advise to not have them too large or too small. The fresh oysters should still be alive. An easy way to tell is to tap the shell on a table. If the shell immediately shuts, then the oyster is still alive.
Smoked Oyster Brine
In a large non-metallic pan, combine all the ingredients for the brine. Stir until all ingredients are dissolved. This may take a while as the sugar may not easily dissolve, and you do not want it to stick on the bottom of the pan.
Washing the Oysters
Wearing heavy gloves (as raw oysters have very sharp points), use the bristle brush to wash the oysters under running water. Make sure to scrub them well to get all the dirt off. Hold the oyster so that the cup side is down in the palm of your hand with the hinge facing toward you.
Place the blade of the knife inside the oyster near the hinge. Twist the knife rolling it under the edge of the shell until the top shell and the bottom shell break apart into two separate pieces. Lift off the top and remove the oyster putting it in the brine.
Making the Infusion Oil
Put two tablespoons vegetable oil in a medium saucepan. Add dried chili and let it cook over low heat until the chilli starts to sizzle. Be careful that the chilli does not catch and turn black. Add the remaining oil and red chilli flakes into the saucepan and cook until just heated through. Pour into an air-tight bottle. Let it cool until room temperature and refrigerate until ready to use.
Let it Sit
The hardest part of making smoked oysters is to let them sit for 36 to 40 hours in the brine in an ice chest. The total time might not be as short as you would like, but it sure is worth it! Make sure to check the ice occasionally and replenish when needed. You may also let the oysters in the brine sit in a refrigerator at 40 degrees Fahrenheit.
Oysters with Avocado and Red Wine Vinegar
Oysters – Fresh – So Good
Oysters with Avocado & Red Wine Vinegar
- Chopping Board
- Butt Shucking Knife
- 24 Fresh Oysters Buy on day to consume
- 1 Avocado Fine Diced
- 1 Cucumber – Peeled Fine Diced
- 2 Spring Onions Fine Diced
- 6 tbsp Red Wine Vinegar Use Good Quality
- 5 tbsp Extra Virgin Olive Oil Use Good Quality
- Mix all the ingredients together in a small bowl then place the bowl in the fridge. Shuck the oysters and top each one with a spoonful of sauce.
- 12 fresh oysters
- 1 avocado; finely diced
- 10 tbsp cucumber; peeled, finely diced
- 2 spring onions; finely sliced
- 3 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil