Uncanned Smoked Oysters

 

 

Simple and Easy, But So So Good 

 

 Uncanned Smoked Oysters

64 ounce Goose Point Medium Oysters (Washington State. But I get mine from Hung Vuong Asian Market in Valley Forge, Pa) Do not make this with low quality oysters. (Click here to see what low quality oysters look like)

1/2 cup, washed, trimmed garlic cloves
10 Bay leaves

 

1/4 cup Soy Sauce
1/4 cup Oyster Sauce (Dong Won has a sugarfree version)
1/4 cup Sake

1 t Liquid Smoke (your choice of wood type)

 

Lots of Extra Virgin Olive Oil
Kosher Salt

Wash the Oysters in 3-4 changes of SALT WATER, then drain thoroughly.

Mix the Soy Sauce, Oyster Sauce, Sake and Liquid Smoke in a small bowl, set aside

Lay 2 layers of paper towels in a cookie sheet and lay the oysters in it.
Lay 2 layers of paper towels over top and let sit for about an hour.

Take a large skillet and place the oysters in one layer in it, without any oil.
Let them cook and evaporate the juice and water...

Add the Soy mixture and the garlic cloves and stir and let cook till it evaporates mostly.

Turn off heat.

Put a few Bay Leaves in two pint containers, and pour about 1/4 cup Olive Oil over top, add a few oysters, more bay leaves, more oysters, then cover with more bay and oil

Put in fridge, and snack all day.

I didnt take a pic, cause cooked, they arent pretty.