The oyster is a two-shelled mollusk. One of its shells is flatter than the other, with the fuller shell used in recipes for oysters served on the half shell. Some recipes call for steaming the oysters while still in their shells. A shucked oyster is one removed from its shell. The liquid for steaming can be water, beer or another liquid to impart flavor to the oysters. Overcooking will make the oysters rubbery.
Things You'll Need
- Steaming pan with lid
- Steaming basket
Fill the bottom of the steaming pan with water.
Set the basket in the pan. The basket should set right above the water line, so its contents aren't submerged in water. Add or remove water if necessary.
Place about a dozen oysters evenly in the basket, and place a lid on the pan.
Turn the heat to high and steam for six to 10 minutes, or when the edges of the oysters begin to curl.