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Steamed Oysters

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Steamed Oysters
  • Prep 40 min
  • Total 48 min
  • Servings 4
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If you're lucky enough to get your hands on fresh oysters, try them steamed and served in shells with melted butter.
Updated May 4, 2005

Ingredients

  • 4 pounds oysters in shells
  • 1/2 cup boiling water
  • Butter or margarine, melted, if desired

Steps

  • 1
    Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife.
  • 2
    Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.
  • 3
    Serve hot oysters in shells with butter.

Tips from the Betty Crocker Kitchens

  • tip 1
    Live clams, oysters, mussels and scallops should have tightly closed shells.
  • tip 2
    Don't get steamed! If a steamer is not available, place oysters in 6-quart dutch oven. Add 1 inch boiling water; cover tightly.
  • tip 3
    To test if open shellfish are alive, tap the shell. Live shellfish will close when tapped.

Nutrition

90 Calories, 1 g Total Fat, 17 g Protein, 3 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
10
Total Fat
1 g
Saturated Fat
1 g
Cholesterol
45 mg
Sodium
370 mg
Potassium
0mg
Total Carbohydrate
3 g
Dietary Fiber
0g
Protein
17 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
14%
14%
Calcium
6%
6%
Iron
100%
100%
Exchanges:
2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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