Raw oysters are a delicious delicacy, but you can also cook them on your kamado using various techniques. You might want to serve them during a party in combination with a glass of sparkling wine, as an appetiser, starter or as part of a fruits de mer tray. Oysters are great for any occasion! Find out more about shucking oysters, eating them and how you can cook them on the Big Green Egg.
Enjoy them together
Like the Big Green Egg, they are synonymous with enjoying food together and are also incredibly healthy. Oysters are high in zinc, magnesium, iron, protein and vitamins A, B1, B2, B3, C and D, and are an artisanal, natural product. Water temperature, currents, tidal ebb and flow and food supply all play a role in the development of the oyster and affect its flavour and fleshiness. The finishing touch is added to the oyster thanks to the passion of the grower, who combines what nature has to offer with his expertise.
Shucking oysters
“Shucking” or opening an oyster may seem more complicated than it is. Once you know the technique, however, you will open a dozen oysters with ease. When shucking oysters, always wear an oyster glove or hold the oyster in a double-folded tea towel to protect your hand.
- – Hold the oyster with the flat shell facing up. Insert the oyster knife into the opening at the hinge on the back of the shell. Cut the hinge loose by moving your oyster knife back and forth horizontally. Don’t try to lever it open as this will create grit.
- – Pass the knife along the back.
- – Hold your knife at an angle and move it towards the muscle (constrictor). This is always on the right side of the oyster. Cut the muscle and remove the upper shell half.
- – At the front of the lower shell half, pass your knife under the oyster to cut through the muscle at the bottom.
- – There is often a vacuum at the back of the shell. Slide the oyster slightly forward to break the vacuum and loosen the oyster.
- – Using your knife, turn the oyster over. This is not essential, but the underside of an oyster is more pleasant on the eye. Remove any grit and your oyster is ready to serve.
Eating oysters
If you eat the oyster raw, pour off the liquid in the oyster shell. This liquid is just seawater which, incidentally, can come in handy during cooking. And don’t swallow the oyster whole. The flavour and soft creamy texture, which varies depending on the origin of the oyster, are best appreciated if you chew the oyster before swallowing it. This also applies to oysters prepared in the Big Green Egg, because by chewing you actually taste what you are eating. It is also best not to sprinkle raw oysters with lemon juice as this will eliminate the specific flavour characteristics. If necessary, grind some fresh pepper over it or drizzle the oyster with a few drops of good olive oil.
Oysters from the Big Green Egg
If you want to cook oysters, your Big Green Egg is your best friend. Oysters are really tasty raw, but you can also prepare them in countless ways on your Big Green Egg. With the Big Green Egg, you can give oysters a surprising taste twist and enjoy a completely difference oyster experience. The simplest method is to steam the unopened oysters briefly on your Big Green Egg. The oyster is then lukewarm and its texture becomes slightly firmer, while the pure and full creamy flavour of the oyster is enhanced and opening the shell becomes (even) easier. Why not put the oysters on the bladderwrack seaweed from the oyster basket and then on your grill? Then you will experience umami, in both the aroma and flavour, in addition to slight notes of charcoal. You can also poach oysters on the Big Green Egg in their own liquid, prepare oysters au gratin, and use them as a salty flavouring for vegetable garnishes or in a sauce. Whatever method you unleash on oysters in your Big Green Egg, every oyster technique is equally surprising and quick to realise. But there’s one hard and fast rule… never overcook oysters. If an oyster is overcooked, it will lose flavour and texture.
Recipes for the Big Green Egg
Curious about the flavour and options with oysters from the Big Green Egg? To inspire you, we have developed the tastiest oyster recipes. Be guided by the seasons with new oyster recipes for the Big Green Egg in our newsletter, such as a delicious oyster soup with pearl couscous.
NEWSLETTER
If you’d like to receive the most delicious recipes by email, register for our newsletter ‘Inspiration Today’ and add more flavour to your inbox. That’s all you have to do to receive the latest news about events, recipes especially for your EGG, practical tips and much, much more!
THE BIG GREEN EGG COMMUNITY
Let yourself be inspired and learn to do more with your Big Green Egg! Submerge yourself in a world full of culinary possibilities. Ask your questions and share your experiences via Facebook (biggreeneggeu) and Instagram (biggreeneggeu). Tag @biggreeneggeu, use the hashtags #TheEvergreen and #forevergreen and get featured! We create beautiful memories. Are you in?