What to do with extra oyster juice?
December 5, 2008 5:18 PM Subscribe
After schucking a bunch of extra-large oysters, I have an extra-large cup of oyster liquor. What should I do with it?
So I recently discovered that it is oyster season here in Paris and I can get tons of oysters for !@#$ing cheap. I bought a baker's dozen of Fines de Claires No. 2, which are big-ass oysters with a lot of tasty, tasty liquor. I was smart enough to shuck them over a bowl, so I managed to catch any of the liquor that I spilled during shucking. After eating all of the oysters and the juice that remained in their shells, I was left with a large bowl filled with oyster liquor. What should I do with this delicious salty substance? (the oyster liquor, that is, you fiilthy person)
After letting the grit settle to the bottom, I came up with two ideas:
1. tomato juice + oyster juice + vodka + hot sauce = bloody caesar, sorta.
2. use instead of stock to deglaze a pan of sautéed winter vegetables.
Both were great, but I still have about 500ml of the stuff to use. Any suggestions?
So I recently discovered that it is oyster season here in Paris and I can get tons of oysters for !@#$ing cheap. I bought a baker's dozen of Fines de Claires No. 2, which are big-ass oysters with a lot of tasty, tasty liquor. I was smart enough to shuck them over a bowl, so I managed to catch any of the liquor that I spilled during shucking. After eating all of the oysters and the juice that remained in their shells, I was left with a large bowl filled with oyster liquor. What should I do with this delicious salty substance? (the oyster liquor, that is, you fiilthy person)
After letting the grit settle to the bottom, I came up with two ideas:
1. tomato juice + oyster juice + vodka + hot sauce = bloody caesar, sorta.
2. use instead of stock to deglaze a pan of sautéed winter vegetables.
Both were great, but I still have about 500ml of the stuff to use. Any suggestions?
It's a traditional ingredient in many kimchi recipes; my mom always used it. Me, though, I'd get a few smaller oysters and make an oyster stew.
posted by peachfuzz at 5:37 PM on December 5, 2008
posted by peachfuzz at 5:37 PM on December 5, 2008
If you want to make stuffing, it goes well in that. The liquor's fishiness cooks out.
posted by Blazecock Pileon at 5:49 PM on December 5, 2008
posted by Blazecock Pileon at 5:49 PM on December 5, 2008
Best answer: There are a bevy of drinks to be tried!
Red Devil
Rasputin Cocktail no beard required
Gravel Gertie sadly not named after the former Alaskan Senator.
cheers!
posted by munchingzombie at 6:11 PM on December 5, 2008
Red Devil
Rasputin Cocktail no beard required
Gravel Gertie sadly not named after the former Alaskan Senator.
cheers!
posted by munchingzombie at 6:11 PM on December 5, 2008
oh, drink it straight, dude. You've got a story that will be so awesome next you're on a date. If we meet, I promise, I'll join for the next round.
posted by parmanparman at 6:17 PM on December 5, 2008
posted by parmanparman at 6:17 PM on December 5, 2008
Best answer: SOUP!
Search epicurious.com or some place like that for any number of oyster soup or stew or chowder recipes. Just put something else in the pot to replace the oysters themselves.
posted by jeeves at 6:22 PM on December 5, 2008
Search epicurious.com or some place like that for any number of oyster soup or stew or chowder recipes. Just put something else in the pot to replace the oysters themselves.
posted by jeeves at 6:22 PM on December 5, 2008
Cook-up some whole-grain rice and pour the liquor over it?
posted by ZenMasterThis at 7:01 PM on December 5, 2008
posted by ZenMasterThis at 7:01 PM on December 5, 2008
It adds a lovely dimension to jambalaya if you're up for cooking some.
posted by mumkin at 9:49 PM on December 5, 2008
posted by mumkin at 9:49 PM on December 5, 2008
This thread is closed to new comments.
posted by LMGM at 5:19 PM on December 5, 2008