Oysters — Nutrients, Health Benefits, And Shopping Tips

Live oysters should be closed tightly or close when tapped, indicating they are alive and fresh. The shells should be moist and free of cracks.

Oysters that are open and do not close when tapped should be avoided, as this is a sure sign they are dead and no longer safe to eat. Any oysters with a fishy or overly salty smell should also be avoided, as fresh oysters should have a clean, briny scent.

Fresh oysters should be stored in the refrigerator, covered with a damp cloth. Keep them in the coldest part of the fridge and ensure they are not submerged in water. Properly stored, fresh oysters can last for up to five days.

Exposing oysters to fresh water or ice can kill them and affect their taste. Avoid sealing them in airtight containers as they need to breathe. Always check for any open shells and discard those that do not close when tapped.

Oysters can last for 1-2 days in the refrigerator when stored in an airtight container. For the best quality, keep them on ice and ensure they remain cold. Cooked oysters should be consumed within 2-3 days. For longer storage, oysters can be frozen for up to 3 months.

Leftover oysters can be used in a variety of flavorful seafood dishes. Grill them with garlic butter and herbs for a simple and elegant appetizer, or chop them and add to a seafood stew or chowder for a rich and briny flavor. Oysters are also great when baked with breadcrumbs and cheese for classic Oysters Rockefeller.

Use oysters in a seafood pasta with a cream or tomato sauce, where their tender texture pairs well with the noodles. If you have a lot of oysters, consider making a batch of oyster stuffing with breadcrumbs, onions, and celery, perfect for serving with roast meats. Oysters can also be served raw on the half shell with a squeeze of lemon and a dash of hot sauce. For a quick appetizer, fry oysters in a light batter and serve with a tangy dipping sauce or add them to a seafood salad with greens and a citrus vinaigrette.