How We Steam Oysters

This traditional Yankee recipe for steamed oysters comes from a Connecticut friend of ours. She’s been opening her oysters with steam for three generations now. It’s pretty simple.

Start with a good-sized sauce pot or larger and add enough water to just cover the bottom. Gently place your fresh oysters on the bottom. Stack if you must, but avoid going higher than three deep.

Cover and bring the water to a boil. Steam at full boil for one to two minutes — or until the hinges just begin to loosen. While that’s a lot shorter steamer time than some other recipes, our friend Barb swears by it, and so do we.

Be on the alert since time is short. Soon as you see the oyster hinges loosen, remove from heat immediately. Drain and expect those shells to open so easily you could use a butter knife. Of course, you can still use (and probably should use) your oyster knife, which is made for that one purpose only. Cut the muscle top and bottom and they’re ready for eating.

Barb serves her steamed oysters on the half-shell with lemon. We fancy ours up a little, sometimes, with ginger and lime or whatever garnish is fresh in the fridge. Have you tried cilantro and orange? Just kidding. Or are we?