Juicy, salty oysters are a luxurious snack or main meal. They can also be a deadly meal if you do not take the proper precautions. Oysters may carry the bacteria Vibrio vulnificus, which can cause serious illness or death, the U.S. Food and Drug Administration warns. You have some protection from this bacteria if you boil the oysters, but there is still no guarantee that your oysters do not carry bacteria. However, there are a few key indicators of problems with your boiled oysters.
Step 1
Examine the uncooked oysters. Smell them. Raw oysters that are unspoiled should smell like the sea. If the oyster exudes a strong or foul fishy smell, it may be bad. Similarly, if the oyster appears discolored or shriveled, it might have gone bad. An unspoiled oyster should have plump white and grey flesh.
Step 2
Follow proper food-handling procedures to boil your oysters. Use a clean preparation area and immediately disinfect any cutting boards, utensils or surfaces that the raw oysters have come into contact with. Wash your hands and arms with anti-bacterial soap before and after handling raw oysters.
Step 3
Boil the oysters 1 lb. at a time in a stockpot that is large enough to hold the oysters and enough water to cover them by 3 or 4 inches. If you crowd too many oysters into the pot, they might not all get cooked evenly. Boil the oysters for at least three minutes to ensure that they are cooked.
Step 4
Examine the oysters after they are cooked. Boiling should make the shucked oysters appear plump and opaque with edges that are slightly curled. If an oyster appears shriveled or discolored or if the oyster is falling apart after boiling, discard it. It might be uncontaminated, but do not take a chance.
Things You'll Need
- 2 lbs. shucked oysters
- Large stockpot
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