Sweet, juicy, and briny steamed oysters are one of the easiest delicacies of the sea to prepare. They also cook fast, which makes them perfect for get-togethers with family and friends.
Living in the coastal lowcountry, eating steamed oysters is almost a way of life. Numerous events and social gatherings revolve around steaming these tasty bivalves. However, we don’t call them steaming parties. To us, they are known as oyster roasts. This is because traditionally, they were cooked on a sheet of metal that rested above a fire. While they are mainly cooked in giant pots today, you can still find folks in their backyards using the open fire method.
How to Prepare Oysters for Steaming
Oysters should be cleaned before cooking to prevent mud, sand, or broken shells from getting inside and ruining the oyster meat. This is especially true if you are sourcing cluster oysters from local watermen. While most of them spray the oyster shells with fresh water, they still need a good cleaning.
I suggest using a high-pressure hose or a low PSI pressure washer for muddy oysters. If they are really dirty, a soft-bristle brush will do the job.
If you buy the oysters from a local seafood market, they are likely already pretty clean. Just give them a quick rinse in cold running water.
How Long to Steam Oysters
While there is no definitive time for steaming oysters, there are some helpful tips.
Usually, a smaller oyster will take less time than a larger one. But this isn’t accurate 100% of the time. Some are just stubborn to open up. So give any unopened oysters a little more time.
If you are steaming them in an even layer, they should usually take between 7 and 10 minutes to open. If they are piled high in a pot, it can take longer. But of course, there are exceptions to every rule.
For the best quality oysters, remove them from the heat as soon as they start to open. I like mine to open just enough that I can squeeze my oyster knife between the shells. And it’s always good practice to shuck oysters while they are on a flat surface. This will help prevent the natural juices known as oyster liquor from pouring out.
Methods for Steaming Oysters
- Steamer Pot: This pot is fitted with a perforated steamer basket and comes in all sizes. Small pots for your stovetop and large pots for propane burners. As a general rule, it’s best not to overfill the pot, as the oysters will steam at various rates. This will cause them to range from raw oysters, to overcooked, to perfectly cooked. You want to keep the water level below where the oysters rest in the basket. If not, you will end up boiling the oysters on the bottom. If you’re nervous about running out of water, place a penny in the bottom of the pot, underneath the basket. When the water gets too low, you will hear the penny vibrating. Then you know it’s time to add more water to the pot. You could try and accomplish this in an instant pot, but I wouldn’t recommend it.
- Bamboo Steamer: These are great for small batch cooking on your stovetop. Place the oysters in an even layer on each level of the steamer. Place the steamer basket on top of a steaming pot of water. They will cook gently and are easy to monitor.
- Grill: Steaming oysters on your grill is pretty straightforward. Heat your grill over a medium flame. Place the oysters in an even layer on a rimmed baking sheet pan. Cover the oysters with a burlap sack soaked in cold water. Be sure that the burlap isn’t hanging over the edges of the pan so that it doesn’t burn. Place the sheet pan onto your grill grates. The heat from the grill will cause the water in the burlap to steam, which will steam your oysters.
- Make Shift Oyster Roaster. This method utilizes the same technique as the grill method, but with a few differences. First, you will need to make a makeshift oyster roaster. Place a food-safe sheet of metal or cast iron onto two sets of cinderblocks stacked horizontally, three blocks high. It will resemble a table. Light a small fire under the sheet of metal. Add the oysters in a single layer once the pan starts to smoke lightly. Place a burlap sack soaked in water on top of the oysters. They will steam under the sack to perfection.
- Without a Steamer. You can steam oysters on your stovetop without a steamer. Fit a hotel pan with a wire rack that fits perfectly. Add enough water to the pan so that it rests just below the wire rack insert. Place the pan onto your stove. Place oysters onto the rack in an even layer. Heat the water until it just starts to steam, usually on medium heat. Cover the steaming pan with a lid or loose-fitting aluminum foil.
What to Serve with Steamed Oysters
- Cocktail sauce
- White wine mignonette
- Crackers, hot sauce, and lemon wedges
- Spring onions, sweet soy sauce, cilantro, and a squeeze of fresh lemon juice.
More Shellfish Recipes
Lastly, if you try this easy steamed oysters recipe, leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
How to Steam Oysters
Ingredients
- 12 fresh oysters unshucked
Instructions
Set up your steamer station.
- Add enough water to the steamer so it is below where the oysters will rest. You don’t want the oysters submerged.
Clean the Oysters
- Rinse the oysters under running cold water. Use a soft-bristle brush to remove any stubborn bits.
Steam the Oysters
- Place the oysters onto the steamer’s rack in an even layer.
- Cover with a lid and steam them until the top shell just begins to open.
Serve
- Carefully remove the oysters from the steamer using a long pair of tongs. Try to keep the horizontal so that you don’t lose any of the juices.
- Place the oysters onto a serving platter.
- A shucking knife may be needed to pry open the shells. A cocktail fork may be helpful for removing the oysters and dipping them into sauces.
