Why You Should Eat Oysters at Home (And How to Shuck Them!) | What’s Eating Dan

Guess what Dan's favorite food is? Hint: It miiiiight just be oysters. Follow along to learn more about the different varieties and how to eat them. Leave your comments for your favorite way to top oysters below!
Get the recipe for Raw Oysters on the Half Shell: cooks.io/3mDLpKS
Get the recipe for Red Wine Vinegar Mignonette Granité: cooks.io/3FqDn0C
Get the recipe for Soy and Lime Marinated Scallions: cooks.io/3uTUMKg
Get the recipe for Roasted Oysters with Mustard Butter: cooks.io/3BrxcqD
Buy our winning oyster knife: amzn.to/3BEbakR
Buy Rowan Jacobsen's book on oysters: amzn.to/303IWBT
Rowan Jacobsen's website: cooks.io/3lmw0iB
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00:00 - 0:20 - Introduction
0:20 - 1:50 - The five oyster species in North America
1:50 - 2:48 - What accounts for the variety in oysters’ flavor?
2:48 - 4:27 - The seasonality of oysters
4:27 - 5:48 - How to shop for, store, and eat oysters at home
5:48 - 8:34 - How to shuck an oyster
8:34 - 9:02 - Garnishes for raw oysters
9:02 10:21- How to make roasted oysters at home
10:21 10:46 - Credits

[@brianklaus2468]

Taking some serious umbrage with your assertion that I need company to eat 30 oysters in one sitting

[@marmotsongs]

5 dozen is the most I’ve eaten in one sitting. After that, I couldn’t look at another oyster for at least a week ;).

[@_Smarf_]

Yeah, I think I've waited on you before. I couldn't tell you this at the time because I was working and in a professional setting but that is a pretty disgusting thing to do. 🤢🤮

[@EastSider48215]

I know! I mean, it’s nice to have oysters with a group of friends, but if all I have is 30 oysters…..

[@hottuna2006]

I remember being in a Lyonnaise seafood restaurant being ecstatic at all the different variety of fresh Normandy oysters they had on the menu. Where I would normally eat three or four for hors d'oeuvres, I ordered a dozen for my first course. All was amazing... until the train to Paris the next morning where I was sick as a dog and stayed in the hotel the entire day. I still love raw oysters but too scared to eat more than five or so at a sitting.

[@marmotsongs]

@@hottuna2006 Lyonnaise seafood restaurant??? That is wrong in so many ways.

[@pochuyma9530]

I never realized how he's so good 👍 at deadpan humour: "The best way to crack open those is to fly 50 feet up in the air and drop them onto the rocks, making sure no other seagull gets them before you do."😆😂🤣

[@mshell1959]

Classic!

[@brienfoaboutanything9037]

Wikipedia about Oyster: kzbin.info/www/bejne/nIHZqYOvdsSgbaM

[@randomrando8350]

As a person who’s allergic to oysters this was valuable information.

[@alexdgod1106]

go eat some coward, its just a mollusk

[@mshell1959]

I'm sorry for your loss :(

[@richinoable]

Can't say I'm gonna branch out and watch a video about peanut farming😅 Congratulations. Turns out oysters are probably more important for their environments than for us to eat, but, maybe we'll strike a more favorable balance...

[@jonslg240]

Are you supposed to just swallow them, or chew them? I'm asking because I don't think I'd like any kind of food that you "eat" like a shot of alcohol, because if they don't taste good enough to chew, what's the point?

[@jonslg240]

For those who know nothing like me: you do chew em. "People who don't must not like them to begin with." Now that I know this I'm gonna try some. I live in Southern CA near the coast, so I surely can find some fresh ones.

[@jamaliciousben]

You left out one of the best methods for cooking oysters - grilling them! Either on a standard grill or directly on the coals of a fire. Here in the PNW when we are camping on the coast you can harvest oysters directly from the beach. Having a nice beach fire while watching the sun set, drinking a beverage of your choice and snagging oysters that you picked up off the beach from the coals of your fire just as they open up is how I eat oysters.

[@colleenberenguer8153]

New-ish to the PNW- other than harvesting from the beach (which is now on my PNW bucket list), do you have a favorite restaurant or raw bar here? I’m on the hunt!

[@jamaliciousben]

@@colleenberenguer8153 if you’re in the Seattle area “The Annex” in Ballard is my favorite.

[@colleenberenguer8153]

@@jamaliciousben I’m in the Seattle area! Unfortunately it looks like the Annex didn’t make it through covid. A shame. I’ll keep looking for the perfect place!

[@JohnLight1]

Roasting them over a smokey wood fire may be the best way to cook them. I also like to shuck them, roll them in four and fry them in olive oil.

[@jamaliciousben]

@@colleenberenguer8153 Noooooooooo!

[@rogerandersen7046]

What a great endorsement, “with a challenging flavor profile”

[@ostreafiles5393]

Some of the best oysters I’ve found are not the easiest to eat for sure, it takes skill almost to really appreciate it

[@eirsavanflur4143]

It’s for those people who hear challenge and take that as a personal challenge

[@anabumo240894]

Having shucked the bigger oysters, I thought the challenge lied in opening them as well

[@kitbirskovich1838]

Some folks don't enjoy eating raw oysters (maybe because they're still alive when you slurp them). For them I place opened oysters on half shell on a baking sheet of crinkled foil (as in this video) and add a half teaspoon of lemon butter (melted butter, squeeze of lemon, finely minced parsley, tiny bit of grated garlic). Set under the broiler for no more than 3 minutes. Delicious, savory, and palatable for even the squeamish.

[@Ugohaasisover9000]

I remember eating oysters with my grandpa while he was still alive. We’d just pop a cracker in our mouths while chewing the oysters for a lil crunch, awesome memories man

[@miwanabanana]

Dan saying ordering 30 oysters is an excuse to have people over. Meanwhile, my mom and I power through 90 kumamotos we bought from our local wholesaler. 😅

[@mshell1959]

Lucky duckies!

[@TheKirbyT]

Oysters are awesome, not only because they're delicious, but their farming and using their shells after eating is helping rebuild and maintain coastlines.

[@inferno350z]

I have so many things to add growing up shucking and eating oysters. First of all if you're buying by the bushel and doing it for a lot of people, you will want to speed up the shucking process. for this you will need an oyster shucking glove. Another thing is that some people prefer using clam knives since they make the initial shell piercing easier due to being sharper at the tip and skinnier, i still prefer oyster knives due to the long flat surface making the separation of the shell easier once inserted. Hold the oyster to where the back of the shell is pointed toward the bottom of your hand with your palm up. Moving away from shucking there are many different ways to eat your oyster; my favorite being hot sauce and slurping from the shell. The shallot vinegar you make is also wonderful, however the best method for an oyster noob would definitely be cocktail and horseradish on a saltine cracker.

[@chrisafp071]

I worked on an oyster farm in New England and they did become and still remain my favorite food. I can't get enough to this day! I'm an oyster freak!!

[@swarzeoz2550]

Me too. Raw was always the way for me, but recently tried barbequed oysters in the Bay Area, and they were delicious. Dan is right; equally delicious grilled, as they are raw. I swear, I could live on them. Can't seem to master that seagull technique, however.

[@raymondvandorpe2768]

Oh yum! Dan, this has got to be your best video to date. Oysters are my favorite food too! Your helpful information, sprinkled with your own dead-pan humor made this home cook smile all the way through. Thank you!

[@FR-tb7xh]

A dollop of Horseradish, a dot of Tobasco, and a spritz of lemon and I’m so good to go! BTW I found shucking so hard to do myself - too many broken shell tops and liquor loss. But I’ll give it another go with your techniques - thank you!

[@kenyattaassaddeea7598]

I just love Dan! Always so informative and fun to watch.🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

[@Staymad122]

Here in Hawaii we throw um in the grill then when the shells pop open due to the heat we aim for a soft, yet firm texture. Keep the oyster in the shell, pour in your mixture of shoyu (soy sauce) tobasco, calamansi & ponzu if you feeling fancy, then eat. Also another shellfish we’re really into are limpet clams, what we call “opihi” (oh-pee-hee) 20.99/lb due to dangerous process of harvesting (look it up) grill like oysters or eat raw

[@debrawalton2366]

Onolious!!

[@nicolas2970]

I love fresh oysters with lemon juice from a real lemon wedge and Huy Fong Foods' sriracha sauce YUMMY! I learned a bunch thanks for great vid ATK.

[@eveisuponus]

Very informative! Also great to see Lan Lam! 😀

[@63ah1275]

My preferred way to eat them is at happy hour when someone else has done the work and they're cheaper than the fish monger.

[@melimoo6656]

🤣🤣🤣🤣

[@nucleardave3752]

Mmm yesss, do agree good sir...do... agree

[@HawthorneHillNaturePreserve]

This was F-ing amazing! I loved this video and all the incredible info. Great job 👏

[@rlhoy33]

Fabulous episode - thanks Dan!

[@stetkal]

I love these types of food documentaries. Thanks!

[@titamari5660]

Excellent presentation and complete and very interesting, thank you !

[@valliarlette6596]

Very good information! Thanks!

[@simonsavelyev]

Definitely trying the seagull technique this weekend, thank you Dan!

[@mshell1959]

gotta wear your Snoopy goggles and scarf.

[@cocdcy]

Please report back!

[@teamjay2837]

BEST way to roast oysters- over a wood fire, on top of an expanded metal grate, covered with a wet burlap sack. 5 minutes and eat... no butter or sauce. Absolute heaven.

[@zihenglao3591]

Do you open them befote cooking or do the tops come off easier after?

[@bobbykeene12]

@@zihenglao3591 They'll open up on their own

[@lizoconnor2752]

Bravo Dan And Lan! You made this so entertaining 🎉

[@abbycharlton6135]

This is wonderful! Thank you.

[@kyro909]

Excellent video. The comic relief really helps keep one’s attention.

[@lc9245]

We have this oyster style in South East Asia by heating up lards, pours over spring onion, fry until golden some red onion bits, sprinkle fried onion and some chopped peanuts onto the opened oyster, pour the lard spring onion mixture over then roast them. They toast it on coal but of course I use the oven. There are many variations for the recipes, my favourite is to make sure the lards is extremely hot and pour directly over the spring onion and oyster, essentially cooking the oyster with the lard. But that usually takes quite a bit of effort, so I would stick to prep then oven.

[@JB-mm5ff]

Neat. Might work good with ghee

[@tom_something]

I always thought the "R" month rule was because in warmer weather there's a greater chance of captured, dead oysters to sit at warmer temperatures before service, increasing the risk of food-borne illness. But I honestly don't remember if that was told to me or if I came up with it on my own. But onto things that I think _might_ be right, I think the major cause of premature ice-meltage is the serving dish itself. Despite a reputation for being "insulating" materials, glass and ceramic have a lot more heat capacity and conductivity than, say, wood. The outside air won't take much of a toll on your ice in those early moments, but a room-temperature serving vessel absolutely will. So whether you're fast or slow with the shucking, you probably won't be at fault for pre-chilling your dish.

[@guybob548]

The R month rule is more for harvesting wild shellfish to prevent PSP (Paralytic Shellfish Poisoning) caused by the accumulation of toxins from water contaminated with Red Tide. Red tide is only really active in the warmer months of most places making winter, fall and even spring harvesting safe, but is tested for by Fish and Game usually. Commercial farms have the product tested before sale ensuring safe oysters. The red tide isn't harmful for the shellfish usually it seems, just makes them inedible until the toxins are flushed out by fresh an clean tides.

[@runningsloth3324]

@@guybob548 It sounds to me like all these problems overlap to make eating shellfish annoying in the warm months.

[@rgruenhaus]

I have been told it was spawning period so there would be more for harvesting future supplies! It's like when we throw back Female crabs! Caring about the future of the product!

[@jordy8464]

My go-to oyster garnish: Tapatio hot sauce, salt, squeeze of lemon, and a bit of mignonette sauce!

[@ramen-numerals]

We're they not already salty enough?!?!

[@aboy5456]

This is the best video explaining how to open an oyster; Thank you!

[@MissMargolia]

My Australian friend introduced me to how his family eats raw oysters and it is now my favorite - top with finger limes!

[@sojourner5192]

Dan, you are amazing! Thank you for this very informative Oyster video. I love raw Oysters and usually only have them at seafood restaurants. Because I trust your knowledge of all things tasty, I will now feel more comfortable buying at my local seafood market, and shucking/eating them at home. 👏👍

[@cool4AgUY445]

This is an excellent tutorial

[@picodoc8001]

Raw - no condiments. That is how you taste the subtle flavors of the oyster. I do have to try the roasted though, that does look pretty good. Great video.

[@shrkys4]

Great video!!

[@dianadambrosio1]

Ahh this was wonderful..thank you Dan…looking forward to eating oysters again..

[@gdcadad]

One thing I was told is that you want to chew just a few times before swallowing these little delights. Don't swallow them whole and don't chew them into a pulp. It works for me. :)

[@brianshripka2917]

2-3 chews is the sweet spot

[@KobySoto]

Probably the best video on oysters. 👏

[@clarkgregb]

This was delightful

[@PaulHo]

Hands down, my favorite food! 🥺

[@michaeldelazerda4434]

You're a nut🤣🤘much love from the PNW. I'm living that Puget Sound life, so no shortage of deliciousness here. Nice shout out to the Olympia, freakin love 'em and of course we chefs live by the schukin' months💙💚

[@swann4233]

Always love lemon and horseradish. Someone gave me butter and hot sauce and that was awesome too. Thank you Dan!!!

[@GoTerry]

I was lucky enough to be given 3 cooking classes at Scott's Seafood here on the west coast, one of them included 3 recipes of 3 cooked/baked oysters .. yes, 9 oysters YUM my favorite was the one with Kilpatrick, and I was the "purist" too however, my favorite oyster memory was when I took my 15 year old (the pickiest eater in the world) to Lombardi's in Petaluma and talked him into eating BBQ'd oysters - he said "Dad, THAT is the best thing I've ever had in my mouth"... in tears inside, I was just glad to find something he the Meataterian can eat with his sister the Pescaterian .. that's how I like my Oysters..

[@otroflores91]

Can you share one of the recipes?

[@maryallen9391]

Bravo...well done. I am a purist...... but love the frozen concoction idea!!!!

[@bobbykeene12]

Good job. I am going to get some tonight!

[@Rouge_7]

Yum!!! No one in my house likes raw oysters...except ME!!!! That means well, you know, and I couldn't be happier. Thanks, Dan, for making me have to pause this video to go get a paper towel to mop up the drool. But it was worth it.

[@willyouDOLIFEwithme]

This was great! Thank you for sharing. I'm shucking now... Cheers!

[@mathewmho]

Dan is so pleasant. Subscribed because of him!

[@WilliamnotW]

Raw oyster in a glass with a shot of vodka, a squirt of lemon juice, and a few drops of cocktail sauce is one of my favorite preparations. May not be sustainable for ingesting large quantities however...

[@_Smarf_]

So gross!!! I used to have to serve these... repulsive! In my experience, people that drink these tend to be showing off how they're basically a human garbage disposal that can ingest anything. 🤷‍♂️🤢🤮

[@selewachm]

Excellent! I learn something new every time I watch your shows. Thank you. I never cared for oysters because the few times I did it tasted like cocktail sauce and horseradish. It wasn't until I watched Alton Brown's oyster show that I gave it a shot with just lemon juice. I was hooked. If you're ever in San Leon Tx ck out Gilhooley's. Besides fresh get the grilled on the half shell. The best!

[@jase_allen]

Most of my oyster consumption comes at Christmas time with my family's Christmas Eve tradition of oyster stew.

[@AnneHC]

This was so helpful!! Thank you so much! I recently bought two pounds of oysters that we ended up tossing back into the bay because we couldn't open them! I'm going to try again after your tutorial.

[@victorbenner539]

As a life long resident of the Great Pacific Northwest, oh yes. We are sooo fortunate about our many local foods, both land and water. Something not mentioned and needs to be mentioned. If you go down to the water to harvest oysters on public owned beaches you are required to shuck them where you find them leaving the shells in the tidal zone. This is very important. The reason is the baby larva, called " spat" attach to the shells. By leaving the shells in the tidal zone you help with the next generation of oysters, plus avoid getting a really big fine from the game department. So how do you serve on the half shell? Simple. Buy fresh oysters from a oystermen or from a fish monger. Next don't throw away those shells. When done eating the oysters keep the shells clean and dry them. Then when you harvest oysters on a public beach,shuck them, replace the shells on the wet beach. Take the shelled oysters home in a plastic container and at home place onto half shells and your good to go. Ahhh fresh oysters, fresh fried or steamed clams and muscles, Dungeness crab, Prawns and salmon or maybe some Halibut. Life is so wonderful here in the Great Pacific Northwest. Everyone have a great day, I need to go fishing, the salmon are running and I intend to do some grilling tomorrow. 😃👍🌤🦀🦐🦪🎣🍻

[@mshell1959]

Very interesting! Thanks.

[@agni1967]

Me being jealous

[@FR-tb7xh]

Can’t wait to try the roasting technique and the soy-based sauce! Too, I’ve had an impossible time finding decent post-shucked oysters with original brine for my seafood bisques (don’t call me cheap - my Maine lobster-topped bisques already cost nearly $40/bowl to make these days) - from now on I’ll just roast fresh!

[@nancybrill2792]

Living within two miles of an oyster farm in Maine is a huge treat. We can buy culls (not suitable for the restaurant trade--too big, too little, too lumpy, whatever) by the 25 pound bag, and three of us go through a couple of bags and look around for more. Toss 'em on the barby util they open, no topping needed or wanted.

[@gilangignasraharjo6138]

Man I love this guy's section of the show

[@ericsarnoski6278]

The rule about avoiding the summer months was based on the potential of toxic algae boom and red tide that are prevelant during hot weather. That's why they will close beaches and ban clam and oyster harvesting if an outbreak is detected . I always shuck the oysters at the beach and throw the shells back into the water . The shells are important for the species to reproduce since the floating oyster egg clusters attach themselves to the empty shells. The samples you showed for Pacific NW are puny, there are plenty that can be found as big as your palm . Usually those puny ones are farmed where the emphasis is more on getting them to market quickly.

[@LeenieVibes]

At least Olympics are native.

[@jpaulrinehimer4191]

You're confusing oyster species. The "puny" PNW oysters they showed were the native Olympia oysters (Ostrea lurida) and they rarely get more than 2"-3". They were nearly wiped out due to overfishing by the early 20th century and are now rarely encountered in the wild, though a few people farm them. If you do see them on the beach, WDFW would like to know as they're trying to reintroduce and track them. The large ones you find on the beach are the introduced Pacific oysters (Magallana gigas) and they can get up to 12". They're non-native and their ecological impact has been debated. Also, your statement about puny oysters and farming is way off. Unless you pull it off the beach yourself, you're eating a farmed oyster (at least in the PNW). Larger =/= better when it comes to oysters. Smaller oysters are often better for eating raw, larger ones are good for roasting and grilling. Farmed oysters are available in every size and I doubt there's much benefit of "getting them to market quickly" especially considering finding smaller (i.e. better raw) Pacific oysters is actually kind of difficult in the PNW.

[@jmr9923]

Dan is a national treasure!

[@eunhajeong2614]

I love oysters and I love this video it's one of my favorite one's.

[@mattkuhn6634]

The biggest problem with the seagull method is that shell shards and other gunk can get in. The second biggest problem is other seagulls.

[@Astarstruckfan]

This is a great video, Dan and extremely informative. Thanks so much for posting it!

[@powellmrp6335]

We recently moved to Denver from Houston, and I was bemoaning the loss of really fresh seafood. To my surprise and delight, I can get really fresh goods. The Whole Foods near me even has $1 Oysters on Fridays, with at least 5 choices.

[@nunyabiz948]

Yup, used to work at Whole Foods. Many locations have a buck-a-shuck deal.

[@carrieannmcleod5219]

This video had me craving raw oysters. It's been a long while since I've had them. Thanks the education.

[@jesush7662]

Awesome!

[@jangunnarrooth]

The foil idea is great. I've always used crushed ice. .

[@markbraunstein58]

Mignonette granita sounds great!

[@ricdav100]

Good video!

[@bagerton]

Great Video, Cocktail Sauce!!!!!!!!!

[@kasugarman]

Years ago I found a recipe in Gourmet for Herbed Scalloped Oysters, it’s become a traditional side of the Prime Rib for Christmas dinner. Also you can’t beat Wellfleet Oysters, raw or roasted.

[@lynnewolfe7965]

A delicious topping for raw oysters is store bought Ponzu (soy with lime) sauce. Just yum!

[@volkswagenginetta]

im down to try fresh oysters again. i eat smoked oysters all the time. love em. the lemon and parsley sounds lovely

[@erniesteele3164]

With a squeeze of fresh lemon... Sometimes a little horseradish...Yum!

[@300454aal]

Dan I have to be honest. I think I’m in love and…your capsules. So much information, and humour. And my partner and moi also enjoy watching you on PBS. Amdré

[@rgruenhaus]

Joe Patti's in Pensacola FL is one of my favorite places for oysters already shucked! Pints or quarts!

[@12oshinko]

Yay, Lan & Dan!

[@LafemmebearMusic]

Dan you are an informative adorable human 🐻👍🏾😌

[@eye4talentnyc]

Love them with a squeeze of lemon and cocktail sauce.

[@batman1169]

Happy new year, store here had 25 for $8 PEI Canada. Yummy way to celebrate any occasion!

[@apylinski]

Love, love oysters! I would like a good recipe for Oysters Rockefeller. Dan do you have one??

[@LMays-cu2hp]

Very cool.

[@Bison162]

I was just thinking about trying oysters at home, and I was really hoping there was a Dan video to explain it all. There was! And it turns out I had seen it before many months ago! 😂

[@kristianwichmann9996]

Favorite pairing is vanaigrette with shallots and homemade stout viengar. Along with a stout, ofc.

[@johnreynolds4393]

Dan Rocks

[@RandomVelocity]

I love them plain too. Occasionally with a touch of lemon or hot sauce but mostly just plain so l can taste them.

[@sacdigitaldesignweb]

This is the best oyster eating 101 instruction on KZbin.

[@shawnhampton8503]

Mignonette!! A dash of walnut oil, olive oil, red wine vinegar, chopped shallots, course ground black pepper.

[@Akkaren79]

Now in confused, I was shown to shuck a oyster on the 2 o'clock position, where the l hunch is at 6. Also after separating the top part to wash in the sea if you're there, then separate the bottom part and turn the oyster around for a neater look.

[@ostreafiles5393]

Heck yeah! ❤️

[@soundsofthestickman9191]

Nice random humor from time to time

[@kohort1]

Sounds weird but I sometimes use lime and a fruit chutney that has a little heat. Just use a little of it gives that tangy sweat heat while allowing the oyster flavor to shine

[@deanwilliams93]

Fresh Lemon Juice, Fresh Lime Juice, Vinegar. Pepper and Garlic. Cocktail sauce. Come to the Chesapeake Bay area. But the sea sides, Tom's Cove especially, are better than the bay ones. Seasides are like salt water jello. Though the bays are larger they just lack the salty flavor I really love. Yet, after an organ transplant, I really have to prepare them in steam to 135 deg. Really kills the whole experience.

[@NYDeutsch]

Hearing my name read by Dan was confusing! Hello to you, Dean Williams, from me, Dean Williams! 😜

[@cherylchristian5673]

I only like them raw, with cocktail sauce, horseradish, and a squeeze of lemon. I might try ordering them; my husband and I could easily down 30.

[@TimothyReeves]

Had some Oysters Rockefeller once. So delicious.

[@puckfittsburgh5539]

I love an oyster with a basic mignonette, but sometimes just a little lemon or horseradish is all I want.

[@mshell1959]

Out freaking standing!

[@F6FHellcat5]

Raw with a little lemon juice is good, but my go to is on a saltine and topped with horseradish, cocktail sauce, hot sauce, and lemon juice.

[@williamfairchild8119]

On hood canal (salt water) on the tide zone I Have literally walked on hundreds and hundreds of oysters in Washington state yes you must shuck them where you found them because smaller ones are on you shell and will live. Also in summer time I've had them milky and taste chalky no good side note in s florida was a restaurant called shells with 1 doz oysters 99 cents on Monday and 1.99 the rest of the week. I saw snowbird Canadians eating 6 to 8 orders. Yes they were good. Time frame 70 s to early 90 s

[@charlesc7950]

Tabasco and a squeeze of lemon. Simple and delicious.