Boy we love oysters. So when we stopped by Catalina Offshore for some fresh fish this past weekend, I had Tommy throw in a couple of dozen of oysters. The oysters are actually Blondes from Carlsbad Aquafarm. I’ve seen them at farmer’s markets before but I think you have to buy in large quantities if you want to buy directly from the farm. So if you’re not into eating 10o oysters at a time, check out your local farmer’s market or pop into Catalina Offshore during their walk-in hours to pick up a dozen (or two or three).
I’ve never shucked oysters before and don’t own an oyster knife. But after looking at a couple of youtube videos, I was ready to shuck my first oyster. I used an old cheese knife that looks similar to an oyster knife that worked very well.
Here are a couple of the little beauties before shucking. Sorry the pictures aren’t pretty but I was serving (eating) them as I shucked so no need for fancy food designing. I was too much in a hurry to scarf these down. I used the kitchen towel during shucking and it did double duty to hold the oyster right side up after opening.
It actually wasn’t very hard to shuck the oysters. By the third one, I was opening the shells rather quickly. Here’s a more intimate look at one of these oysters.
Look how beautiful and clean they are. These babies were briny, creamy, delicious! I whipped up a small batch of cocktail sauce (recipe below). Just the way I like them!
Homemade Cocktail Sauce:
Adjust the amount of horseradish to the desired spicy level and the amount of Tabasco for heat level. I like mine slightly less horseradishy than the Mister, which he can add more directly on top of the oyster.
- 4 tablespoon ketchup
- 1 teaspoon horseradish (I used the creamy type)
- 1/2 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- 4-6 drops Tabasco sauce (more if you want more heat)
- 1/4 teaspoon Worcestershire sauce
Mix everything together in a small bowl and serve. That’s it, it’s that easy.