Savoring

As a general rule:
25 ct. – for 4-5 new or recreational consumers, or maybe if oysters are the appetizer.
50 ct. – this may suit 3-5 folks with oysters as the main dish, or 2-3 seasoned oyster eaters who are willing to get down to business.
100 ct. – for groups of 5-10.  Try serving multiple ways – raw, grilled, broiled on the half shell…

Raw

Shuck and serve in the half shell with lemon, cocktail sauce, hot sauce, on a cracker, or your own combination. Raw oysters should be served cold to taste better and keep the meat firm and crisp.

Grilled

Heat grill to med-high heat.  Place oyster cup side down on grill.  When she pops, she’s ready.  Keep her on the grill longer if preferred.  For those that don’t pop, if edges are dry and not bubbling water, she’s done.  Use your gloves to remove from grill and oyster knife or fingers to open wide and enjoy!

Broiled on the Half Shell

Shuck your Ruby Salts & keep liquor in the shell.  Place cup side down in a pan with a lip.  Drizzle lightly with olive oil.  Season with fresh ground pepper.  Broil for 6-8 minutes – edges slightly curled. YUM!

Herb Butter

10 tablespoons softened unsalted butter; 2 tablespoons finely grated Parmigiano-Reggiano; 2 tablespoons minced parsley leaves; 1 tablespoon lemon juice; 2 teaspoons minced garlic; 1 teaspoon minced fresh chives; 1/2 teaspoon hot sauce; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 24 shucked oysters, on the half shell

In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.

Preheat grill to high.  Slice butter into 24 pats and place 1 on top of each oyster.  Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.

Fried

Mix 2 cups Bisquick, 2 tsp parsley, ¼ tsp Old Bay in a bowl.  Add 1 cup beer, 2 large beaten eggs & ¼ cup oil.  Cover and let mixture stand at room temperature for 1 hour.  Shuck 2 dozen oysters; reserve ½ cup oyster liquor.

Heat liquor and ¼ cup oil in skillet.  Dip oysters in batter and drop into hot skillet.  Fry several at a time until golden brown on both sides.  Drain on paper towel and serve with cocktail and/or remoulade sauce.