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    You are in: Home / Community Forums / Fish & Seafood / ? about oysters, mussels, etc.
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    ? about oysters, mussels, etc.

    Sun Jul 03, 2011 2:15 am Groupie
    Why is it that when I order oysters Rockefeller there is in an enormous shell, but there is a tiny tiny oyster ? I like the rest of the filling, but one little taste of oyster is really disappointing.
    Is this really what most oysters are? I've eaten oysters on the half shell, but they are larger. I just don't understand, unless it's the fact that I live in AZ. and we don't have fresh seafood here.
    Anyway, after paying $15.00 last night for this appetizer, each of the 6 oysters were the size of my thumbnail.
    I don't think I will do it again, but don't know how to buy them myself at the fish market if they are always that size.
    Just sitting here tonight thinking about it, and wondered how I buy oysters at Thanksgiving that are as big as my palm, but these were "really not there".
    Any comments or thoughts would be interesting.
    Thanks, Donna
    Sun Jul 03, 2011 9:07 pm Groupie
    Hi Donna, This would be the reason -
    " Oysters tend to be more watery and less meaty during the summer months when they spawn, the dictum still carries some meaning in terms of good taste. "

    By Thanksgiving they are plump and tasty yummy.gif
    Sun Jul 03, 2011 9:30 pm Groupie
    Well thank you.......I would never had thought of that.(I told you I didn't know much about different shellfish, having grown up in land-locked Indiana and now here in Arizona. )
    Guess I need to take more trips to the coasts....... icon_lol.gif
    Mon Jul 04, 2011 3:14 am Groupie
    Shame on the restaurant for even offering them. It's winter in the southern hemisphere but the cost of offering those are still prohibitive to many people in the US.
    I'll wait till Thanksgiving to overindulge my cravings icon_lol.gif
    Mon Jul 04, 2011 3:37 am Groupie
    icon_lol.gif icon_lol.gif Maybe I'll tell them that the next time I go back...... icon_rolleyes.gif
    It is (I think) a chain restaurant, "Chart House", and I've really never had a bad meal there, but I was sure disappointed in the dish this time. Oh well, now I know not to order them in the summer.
    Thanks again
    Mon Jul 04, 2011 3:42 am Groupie
    icon_lol.gif we can indulge visually via this website
    Mon Jul 04, 2011 3:48 am Groupie
    WOW ! now that's what I call an oyster. They sure don't come in cheap, do they? I really envy the people who live in areas where they can just go to the water and get whatever they want for the day.
    Thanks for the site........sure did make my mouth water..... icon_lol.gif icon_wink.gif
    Mon Jul 04, 2011 2:22 pm
    Forum Host
    I'm in the Southern Hemisphere, it's winter here, and a nearby town is having an "Oyster Festival". They have saltwater lakes, and they grow masses of delicious oysters.

    I agree with the posters above -- summer is never the best time for either fish, seafood or oysters. It's when they spawn, and fish and seafood are not as juicy as in the winter months! Fish tend to be too lean, same as seafood.

    An oyster (unless cooked) should certainly be larger than your thumbnail!! icon_lol.gif I adore oysters. You should be able to suck them out of their briny shells, and savor the sea juice in the shells!

    Also, the old tale of swallowing them whole is just yucky. Of course you have to chew them to get that gorgeous ocean taste ... yummy.gif icon_biggrin.gif
    Mon Jul 04, 2011 5:42 pm Groupie
    I'm with you Zurie......I've never understood why some swallow them whole. I always chew them to enjoy that flavor as long as possible.
    I envy you this season enjoy all the seafood.
    Thu Jul 07, 2011 10:01 am
    Experienced "Head Chef" Poster
    Hello All. We relocated from the New Jersey coast to the coast of North Carolina. We went to a great local seafood restaurant and sat at the bar and ordered some clams and oysters -both on the half shell. We got chatting with the barman and he told us when ordering clams and oysters make sure that you see them being shucked. According to him, some restaurants here use canned oysters and clams and place them in shells that they purchase!!! I never heard of that. I thought that maybe he was pulling out legs, but not long after, we passed a business that bought oyster shells. Has anyone else heard of this? It seems odd since we have great local shellfish and seafood.
    Wed Aug 24, 2011 12:22 pm Groupie
    Yes, it is common. And in the grocery stores you will find canned escargot..with cans of shells to put them in..then you can re use the shells and just buy new escargot . Lotus.
    Mon Dec 17, 2012 9:24 pm
    Newbie "Fry Cook" Poster
    I've only had good Oysters Rockefeller in a handful of restaurants - all in the mid-Atlantic area. But a few years ago, my husband made Oysters Rockefeller at home and we've never looked back. We lived in Kansas for awhile and we found that buying plump oysters by the pint and calling in a few favors to our friends on the East Coast for empty oyster shells gave us almost the same flavors. Here's a link to the recipe. I promise you'll love them.

    Steve's Famous Oysters Rockefeller:[url][/recipe][/url]
    Tue Dec 25, 2012 12:47 pm Groupie
    This is my fave recipe; although I do mine on the grill.

    Yep, summer is bad for seafood; but the Chart House is usually very good. Yes a chain. And, yes, when they can't get fresh ... many places cheat and use shells, but add the oysters bought separately which are usually smaller and used in soups, chowders, casserole, dishes, etc.

    They also could of overcooked them; but that just shouldn't happen with a good restaurant.

    Try making them at home; they aren't difficult and a good fish monger will shuck them for you. Just make the spinach filling and cook.

    If you don't have Pernod, use a little white wine and fresh tarragon. Tarragon has a similar licorice flavor. It is absolutely worth making them at home.
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