What did the shy boy-oyster say when the girl-oyster kissed him? "Awww... shucks!"
Can you tell what this afternoons yummy recipe is for? Oysters! In this land of snow and corn we were lucky enough to have the sun shining bright today and what a difference it made! I had a fresh delicious mango for lunch and my thoughts turned to seafood. Catfish, salmon, shirmp, Gulf oysters, lobster... I love it all!
Eating raw oysters for a healthy person poses little to no problems at all, but a heads up warning that I found from a website called beoysteraware.com: do not eat raw oysters if you have;
• Liver Disease (from hepatitis, cirrhosis, alcoholism, or cancer)
• Iron overload disease (hemochromatosis)
• Cancer (including lymphoma, leukemia, Hodgkin’s disease)
• Stomach Disorders
• Or any illness or medical condition that weakens the body’s immune system
While I was perusing their site I noticed that not only do they have a lot of information on the education of oysters and how to safely consume them, but I found some delicious oyster recipes. In the interest of posting a recipe that everyone can consume... let's have a cooked oyster recipe and in the spirit of the sunshine that has graced us with its presence, let's have a GRILLED recipe!
3 Dozen Oysters
1/2 Cup Minced Onion
1 1/2 Cup Parmesan Cheese
3 Bacon Slices - Minced
1 Clove Garlic - Minced
Pepper to Taste
Preheat oven to 350 degrees F. Place opened faced Gold Band Oysters onto rock salt or crumpled foil on baking dish. Sprinkle with onion, bacon, garlic, parmesan, butter, and pepper.
Bake, uncovered, 15 to 20 minutes or until edges of oysters begin to curl. Remove from oven, sprinkle with parmesan and serve immediately.
On the website under 'educational materials' you'll find a great ad and/or a brochure you can print off to post if you are a food educator, have a restaurant or other food establishment where you serve oysters or if you are a scout leader or home schooler currently teaching food safety.