How to Boil Large Oysters

Oysters should always be thoroughly cooked.

Whether steamed, boiled, grilled or eaten raw, oysters are often considered a delicacy. The U.S. Department of Agriculture (USDA), however, warns about the danger of raw or undercooked oysters. According to the USDA, raw oysters may harbor the Vibrio vulnificus bacteria which can cause diarrhea, vomiting, stomach pain and even blood infections in people with weak immune systems or liver disease. Proper boiling methods kills the bacteria and eliminates the risk of such problems.

Things You'll Need

• Pot
• Salt
• Oysters
• Tongs
• Meat thermometer

Instructions

1. Sort through the oysters and discard any with opened or damaged shells.

2. Bring a small pot of lightly salted water to a boil.

3. Drop the oysters in the boiling water. Arrange the oysters into an even layer using a pair of tongs. Too much crowding or piling may cause uneven cooking.

4. Watch for the oyster shells to open. Boil the oysters at least three minutes after the shells open.

5. Remove the pot from the heat and remove the oysters with the tongs.

Tips & Warnings

• The internal temperature of the oysters must be at least 140 degrees Fahrenheit.

References

• Ohio State University Extension; Cook Oysters Through to Avoid Illness; Martha Filipic; Aug. 13, 2006
• University of Florida Institute of Food and Agricultural Sciences; The Risk of Eating Raw Oysters or Clams; Judith Wakefield
• USDA Food Safety and Inspection Service: Foodborne Illness: What Consumers Need to Know