Oysters, when chosen well and prepared appropriately, are wonderful raw. Many sea creatures taste good super fresh: squid; scallops and mussels. One must be careful though with eating sea creatures raw. Lots can happen and much of it ain't good. Severe food poisoning and gastroenteritis may result and this may require hospitalization in severe cases.
Know your oyster, eat it fresh (ask), be alert for shellfish warnings that occur seasonally and for Pete's sake don't take risks eating any ol' oyster from any old hole in the wall restaurant; the dining establishment should be well known and highly regarded for good quality (fresh) food - don't take any risks.
I don't shuck my own oysters I'd rather leave that to the pros.
The best way to eat oysters is raw but lightly baked or grilled is just as good as raw. The toppings one can use in these cooking scenarios can give a wonderful flavor to the oyster.
The only thing that some people miss is the taste of the sea. Eating an oyster raw doesn't mean that it has to taste fishy. Rather, there should be a crisp and briny type feeling on one's tongue. Some raw oysters have a delicate cream to them - a kind of fatty layer. There are folks that find that delectable and others (like me) - who find it a turn off. Some raw oysters leave a stringent feeling on one's tongue - reminiscent of a moment back in college, in a hall closet...well I won't go any further; nevertheless a bit of a turn off.
For the beginning oyster eater - try the oysters in shooters (bloody mary). Then progress to raw then lightly baked or grilled. The recipe after my name was created by a special someone - my Fiancé. It is deliciously spicy.
Oysters Holly:
- 1 dozen fresh, good quality oysters - already shucked and in a baking pan
- (Rinse lightly to remove shell bits and completely drain water).
- 12 thin slices of good cheese such as Gouda, Parmesan, etc.
- Hot sliced spanish salami; non-generic and from a specialty food store
- Habanero Tabasco sauce.
- Turn on your oven broiler.
- Arrange freshly rinsed and dried oysters in a baking pan; well spaced.
- Try not to have the oyster tilt too much in the pan.
- Place a slice of cheese on top of each oyster.
- Place a slice of good quality spanish hot salami over the cheese.
- Broil just until cheese melts; do not overbake!
- Remove tray of oysters from oven, place a drop of Habanero Tabasco on top.
Serve with warm crusty bread to mop up juices and a nice glass of white wine. Enjoy!
Woops! Ate them before I took the photo (@%&*!).