Pickled Oysters Recipes

Steps:

• Prepare the shellfish first by scrubbing shells.
• Steam the shellfish just enough so that the shells become open.
• Strain the liquid from steaming and cool in the refrigerator.
• Remove the meat from the shells.
• Put all the ingredients (except the bay leaves and lemon) in a large pan, and simmer for 10 minutes.
• Leave to cool.
• Pack the cooled meat into sterilized jars, adding a bay leaf, some cloves and a slice of lemon to each jar.
• Pour the cooled vinegar mixture over the meat to cover.
• Seal firmly and store in the refrigerator.

Steps:

• Shuck the oysters and put them, along with their liquor, into a sauté pan; simmer over medium heat until they begin to curl around the edges.
• Remove cooked oysters, leaving the liquor in the pan; set oysters aside.
• To the pan add the peppercorns, salt, mace, wine, vinegar, sherry, and Tabasco, and simmer over low for 10 minutes.
• Remove pickling sauce from heat and let cool.
• Put the cooked oysters into a quart container with a lid, then pour the cooled pickling sauce over.
• Cover tightly and chill in refrigerator for 1 day.

Steps:

• Put the shallot, vinegar and sugar in a small saucepan. Bring to a boil and cook 5 minutes. Remove and cool. Transfer to a small bowl for serving. Open the oysters and loosen the muscles from the hinges. Arrange the oysters on the half shell on a platter and serve immediately, passing the pickled shallot for those who want it. A few lemon wedges for those who prefer their oysters' plain is a nice thought, too.

Steps:

• Wash and clean the oysters.
• Bring the oyster liquor to a boil and skim.
• Add oysters and seasonings and cook until oysters are plump and the edges curl.
• Add the hot vinegar and pour into sterilized jars; seal.
• Allow to stand at least 24 hours before serving to allow flavors to blend.