Oysters have a blend of oceanic freshness, saltiness, and their smooth mushy texture makes them absolutely edible and delicious. Let them mingle with a gust of smoke and experience an outburst of special taste and flavors. Smoked Oysters taste the best when they are fresh and prove to be great as appetizers and evening snacks as well. The spices must be used in such a way that they do not overpower their natural zing and consistency.
ü Recipe: Smoked Oysters
ü Meal course: Starters
ü Prep time: 1 hour
ü Cooking time: 2 hours
ü Cooking appliance: Electric or charcoal smoker
ü Special equipment: Cherry wood chips
· Oysters: 20 to 30 (fresh)
· Water: 2-3 cups
· Olive oil: 1 ½ cup (you can also use any other oil you find suitable)
· White wine: 1 cup
· Smoked Paprika: 1 Tsp
o Steam the oysters with water and wine till they open up. Get the oysters out of their shells and strain the liquid clean in a bowl. Soak the oysters in the bowl for 15-20 minutes.
o Start the smoker and set the temperature up to 150F. Smoke them over a mesh grate if the oysters are too small. Leave the oysters inside the smoker for 90 to 120 minutes.
o When cooked and ready, fry them in oil and smoked paprika until they are crisp but do not overdo it or else the oysters will lose their plump texture.
Your delicious smoked oyster recipe is ready to be eaten with stew or fresh soup!
Master Chef’s tips
Do not use large oysters as they produce a tarnish taste when cooked. Medium and small-sized oysters are ideal for this recipe.
Smoked oysters go perfectly well with numerous dishes like rice, stew, pasta, etc. Remember to keep the oysters tender and succulent to relish their natural goodness.