We are so fortunate that coastal Georgia is blessed with an abundance of oysters! This briny protein is incredibly versatile—oysters can be fried, grilled, steamed, boiled, and even added to soups, stews, and dressings.
There’s an old wives tale from before the days of refrigeration that states you should only eat an oyster in months that have an “r” in them—September through April. And while that’s not necessarily a hard and fast rule anymore, there is some merit to it.
Unless it’s a warm water oyster, for instance in the Gulf of Mexico, oysters should only be eaten in the cooler months of fall, winter, and spring. This is because certain harmful bacteria grow during the warmer months, especially along the East coast, which can cause illnesses.
But maybe more importantly for the longevity of our oyster enjoyment, the summer is when oysters reproduce! During this time, they become softer and fattier, plus they tend to be more watery with less flavor.
Now that we’re in September, the first “r” month of the season, we can’t wait to shuck ourselves a dozen oysters or so. I think we may start with some chargrilled oysters. Of course, Paula has no shortage of oyster recipes, and we’ve gathered some to share with you below. Happy shucking!