I love to eat oysters, I love them raw on the half shell, deep fried, steamed, smoked or in a pie. I've also got a desire to try new things so when the season's first maritime oysters hit the grocery stores I decided to try my hand at smoking some. I invite you to follow me on this journey of discovery and flavor.
Ingredients: 1/4 peck or about 30 fresh oysters in the shell.
large pot of boiling salted water.
wood chips for smoking
Step 1: Gather your crustations.
As mentioned in the introduction I'm using Maritime oysters from my neighboring province of Prince Edward Island. They start becoming available in my area in mid November, about the same time the Beaujolias Nouveau wine comes out. Coincidence, I think not. If you've never shucked an oyster before be prepared for a few minor injuries. It would be best if you got some one to show you how first, I'm sure youtube has lots of videos on how to do it.
I'm no expert on how it is done but I've shucked enough to get by without injury. You will be needing an oyster knife, an old dish rag and perhaps a hammer for the tough ones.
Step 2: Time to start shucking.
If you don't like the look of fresh oysters then go no further on this instructable, if you love oysters like I do then this is like opening little casks of goodness. You must control the urge to eat too many right off the half shell if you can, be strong, you can do it.