Oysters are usually served in the shell.
Live oysters provide the optimum freshness, flavor and texture when compared to frozen varieties. They must be cooked properly to avoid food-borne illness. Oysters contain the vibrio bacteria, which results in nausea, fevers and diarrhea. Preparing and cooking the oyster meat thoroughly kills the bacteria and renders the oyster safe to eat. Oysters only take a short time to prepare and cook and cooking often improves the flavor of this shellfish.
Instructions
1. Inspect the oysters prior to cooking. Dispose of any that have open shells.
2. Rinse any dirt from the shells of the remaining oysters in cold, running water. Scrub the shells with a stiff vegetable brush to remove all the dirt.
3. Fill a pot with 2 inches of water. Bring the water to a boil.
4. Set the oysters inside the water in a single layer. Place a lid on the pot and simmer the oysters until they open, approximately 10 minutes. Cook for an additional four to five minutes after the shells have opened.
5. Remove the oysters from the water with a slotted spoon. Discard any oysters that did not open during the cooking process.
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