If you’ve ever had canned smoked oysters, then you may have been put off by the idea of smoked oysters.
But you shouldn’t be! Canned smoked oysters don’t compare to freshly smoked oysters. That’s like comparing canned corned beef to a freshly cooked fillet steak.
Smoked oysters have a mild smoky flavor, and they have a nice delicate texture. They are delicious just on their own for a snack, or you can spruce things up by serving them with a mignonette or as part of a pasta dish.
Small oysters work best for smoking, as they are easier to smoke and to eat later. If you can get some fresh small oysters from your local market or fishmongers, then you will be all set. The fresher the oysters, the better!
Smoked oysters are much more versatile than you might think. Whether you use canned or you smoke your own oysters, they can be used for a myriad of different recipes, such as salads, dips and sauces, or simply served on top of a cracker.
Smoked oysters are a great wintertime appetizer. They are tender, juicy, and have a delicious mild smoky flavor. Best of all, they are really easy to make, and they can be stored in olive oil in the refrigerator for up to 2 weeks. Let’s get into the recipes.
Smoked Oysters With Dry Vermouth Recipe
This simple recipe doesn’t use many ingredients, but you’ll be surprised how flavorful it is. Sometimes when it comes to food, the simpler, the better. This easy recipe takes around 3 hours in total including preparation time.
If you prefer, you can shuck the oysters raw and brine them in the vermouth, but steaming the oysters first make them much easier to remove from their shells.
- 40 – 50 oysters in their shells
- 1 cup (0.24 liters) of dry vermouth or white wine
- 1 cup (0.24 liters) of water
- ¼ cup of quality olive oil
- Rinse your oysters in cold water. Bring a cup of water to the boil and add the vermouth in too. Then add in some of your oysters and steam them for approximately 3 minutes or until they are all open. Steam the rest of the oysters in batches until they are all open and place them on a baking sheet.
- Strain the excess liquid through a cheesecloth or a paper towel in order to get rid of any debris. Set the liquid aside for now.
- Remove all of the oysters from their shells using a small knife. Drop each of the oysters into the strained liquid that you have set aside. Let the oysters soak in the broth for 20 minutes at least.
- Time to fire up the barbecue or smoker! The best type of wood to use to smoke the oysters is cherry or alder wood. Smoke the oysters at approximately 145 °F (62.78 °C) It’s important to smoke the oysters at a low temperature for between 1.5 to 2 hours.
- Once they have finished smoking, toss them in some olive oil and eat. You could also store them in a glass jar of olive oil for up to two weeks.
Smoked Oysters With Garlic, Butter, And Hot Sauce Recipe
This is another simple but delicious smoked oyster recipe with only a few ingredients. By keeping the ingredients to a minimum, you allow the smoky flavor of the oysters to shine through.
Unlike the first recipe, this one does not use a brine or a marinade. In addition, this recipe is much quicker, only taking approximately an hour and 5 minutes in total to make.
- 500g Salted Butter
- ½ Bunch of Parsley
- 2 Cloves of Garlic
- 24 Oysters
- Hot Sauce
- Preheat your smoker to 225 °F (107.22 °C) as per the manufacturer’s instructions.
- Melt the butter in a saucepan over medium heat.
- Finely chop the parsley and garlic and add to the butter in the saucepan. Also add in the hot sauce to taste.
- Shuck the oysters raw, saving as much of the liquid as you can.
- Place the shucked oysters on a wire rack and brush over the mutter mixture onto the oysters.
- Once the smoker is burning clean smoke at approximately 225 °F (107.22 °C), place your oysters in the smoker for 30 to 45 minutes. Remove them once the oysters become firm.
- Eat them right away or store in a jar of olive oil in the refrigerator for up to 2 weeks.
Smoked oysters make for a delicious and fancy appetizer, or a simple snack for when you crave it.
They can be served on a cracker or toast for a simple and easy canapé at a dinner party, or as part of a larger pasta dish.
However you want to serve them, you can easily make your own delicious smoked oysters with a smoker or a simple barbecue.
Smoked oysters are surprisingly easy to make, and they can be incorporated into a plethora of delicious dishes.
Frequently Asked Questions
Are Smoked Oysters Healthy?
Oysters are rich in minerals such as iron, copper, zinc, and vitamin D. They are also a great source of protein, phosphorus, riboflavin, niacin, and vitamin C.
Not only that, they are full of antioxidants and omega 3 fatty acids. This is true for both fresh and canned oysters.
What Kind Of Wood Is Best For Smoking Oysters?
Ideally, you don’t want to use a strong wood for smoking oysters, as oysters have a very delicate flavor that you don’t want to overpower.
Typically, cherry wood or alder wood is used for smoking oysters. The smoke from these woods have a mild flavor that won’t cover up the flavor of the oysters.
What’s The Best Way To Serve Smoked Oysters?
How you serve your smoked oysters is a matter of preference. There are a very wide range of dishes that you can use smoked oysters for.
You can simply serve them on crackers, or make them into a spread and serve them on fresh toast. Otherwise, you could incorporate them into a creamy pasta dish with tomatoes, garlic, oregano, and cream or Greek yogurt.
How Should I Store My Smoked Oysters?
Smoked oysters should be stored in a jar of olive oil in the refrigerator. The olive oil preserves the smoked oysters for up to 2 weeks.
If you want to store your smoked oysters for a longer period of time, then you can store them in a ziplock bag and place them in the freezer. If you’re looking for a way to use your smoked oysters, why not blend them up into a delicious pate?
Can I Smoke The Oysters In Their Shells?
If you want to smoke your oysters in their shell on a barbecue grill, for instance, then you should only remove the top shell. Place the bottom shell directly onto the grill to smoke them.
The top shell has to be removed in order to smoke the oyster meat. The oyster shells are too thick to be able to smoke the oysters when they are entirely closed.
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