Florida Oysters

by Chef Justin Timineri
Florida's Culinary Ambassador

Oysters have a long history as a favored food dating back to the ancient Greeks and Romans. They feed mainly on single-cell plants and flourish in Florida’s estuaries, where nutrient-rich fresh water rivers meet coastal saltwater. With this plentiful food supply, Florida’s Eastern oysters grow rapidly and can reach market size in less than two years. Along Florida’s Gulf Coast, oysters are harvested commercially from small boats by fishermen using large, long-handled tongs to scoop them from the sandy-bottom beds.

The extra lean meat has a tender to firm texture, with a slight salty flavor. Hard clams are a great substitution if oysters cannot be found.

Buying and Storing Tips

Live oysters should close tightly when the shell is tapped. Discard oysters that do not close.
Oysters should have a mild sea breeze odor and shells free of cracks.
Oysters should never be exposed to sudden temperature change. Do not store live oysters directly on ice or immersed in water.
Store at a constant 41° F in the refrigerator in a container with the lid slightly open. They will remain alive for up to 7 days. Drain excess liquid daily. Freshly shucked oysters have a fresh sea breeze aroma and a clear or slightly milky gray liquid in the container.

Cooking Tips

Wash live oysters thoroughly under cold running water prior to cooking.
Oysters become plump and opaque and the edges begin to curl when thoroughly cooked.
Serve roasted and grilled oysters in shells with melted butter or a sauce.

Spicy Jalapeno Cheese AND BACON OYSTERS

36 Florida oysters, shucked, on the half shell
Rock salt
12 ounces low-fat mozzarella cheese, grated
½ cup cooked bacon, crumbled
4 Florida jalapeno peppers, chopped

Arrange oysters on rock salt in a baking dish. Top each oyster with ½ teaspoon of the cheese crumbled bacon and chopped jalapeno to taste. Bake in a preheated oven at 350 degrees F for 10 minutes or until edges of oysters begin to curl.

OYSTER PO-BOY

36 Florida oysters, medium size, fried
1 12-inch loaf soft-crusted bread
3 cups Florida iceberg lettuce, shredded
½ cup Chipotle Mayonnaise (recipe below)

To assemble sandwich, cut loaf in half and slice each half lengthwise. Spread the cut side of bread halves with Chipotle Mayonnaise. Fill sandwich with fried oysters and lettuce, pressing gently to close.

CHIPOTLE MAYONNAISE

½ cup mayonnaise
1¼ teaspoons canned chipotle chilies in adobo sauce, minced
½ teaspoon fresh Florida lemon juice

Whisk together ingredients. Cover and chill until needed.

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