Preparing Other Seafood 2

You know about cleaning and deboning fish. But what if your seafood has arrived in a shell or isn't anything like a fish?

The different types of seafood require some different preparation techniques. There are a few things to know, if you are going to make the most of fresh seafood.

• Oysters

• Clams

• Mussels

• Squid

(See Preparing Other Seafood (2) for the lowdown on preparing Lobster, Crab and Shrimp )

Oysters

Oysters are renowned for their supposed aphrodisiac properties. Regardless of the truth of this, their delicate bite and sweet flavor combines to make them one of the sexiest foods around.

A raw oyster bar makes a dramatic addition to any cocktail party, although you must handle and shuck them with a delicacy equal to their tender flesh and juices.

Preparing:

Tools: Before you begin the somewhat delicate procedure of opening and serving raw oysters, you'll need:

• An oyster knife (sturdy, with a 2 1/2 to 4 inch blade);

• A paring knife for thin-shelled oysters;
• A thick kitchen towel;
• A plate or tray holding a bed of ice. (Kosher salt is optional, and not necessarily recommended as a substitute for the ice).

Cleaning: First off, oyster shells often carry potentially harmful oceanic bacteria, so be sure to scrub them thoroughly before attempting to pry them open.

Shucking:

1. Wrapping your left hand (if you're right handed) in a kitchen towel, and firmly cup the bottom shell (rounder than the other shell) of the oyster.

2. Take care not to jostle or tip the oyster during the shucking, or those tasty juices (called the oyster's "liquor") will run off, wasted on the unappreciative towel.

3. Insert the tip of the oyster knife into the hinged end of the oyster's shell, pushing it in, twisting ever so gently, working with care until you feel the shell's slight release.

4. Take extra care not to nick the pearl-like oyster body with the tip of your knife. (Rushed to open the oyster is not a good idea, particularly with the thinner shelled varieties.)

5. Once the shell is open, gently probe against the upper roof of the shell until you feel resistance, and cut through the oyster's sinewy "umbilical cord," which holds the muscle to the shell and the shells together.

6. Remove the top half of the shell and examine the inside for any crumbled bits of shell; if you find any, be sure to fish them out (to avoid nicked teeth among your friends).

7. As a last step in freeing the oyster, work your knife gently underneath it to cut the muscle holding it in place to the bottom shell. This is not an essential step in oyster shucking, but will allow your guests to slurp with their dignity intact.

(Flip over the oysters in damaged shells and use the other shell. Voila! You look like a shucking pro!)

Presentation:

Once you've opened your oysters, place the oyster shells on leaves of lettuce or strands of seaweed on top of the bed of ice.

The greenery keeps them from coming into direct contact with the ice and over-chilling, and creates a pleasing backdrop to the pearly oysters and slate gray shells.

Be sure, again, to keep them right-side-up, so that the tasty liquor does not run off and leave you with dry oysters.

If you absolutely can't serve them immediately after the shucking, cover the plate with plastic wrap or aluminum foil — but don't leave the dainty tidbits in this condition for long!

Clams

Steamed clams are a snap to prepare, and a sure pleaser, whether on their own or as part of a sauce or other dish - especially if you can get them truly fresh.

Be aware, though, that these bottom-feeders feed upon. . . the bottom. So, sand and grit, and part of an undigested meal may remain in their stomach cavities: a truly undesirable seasoning!

Preparing:

• Steam one of your clams open and taste it for "grit-factor".

• If you discover that your dinner had not quite finished its dinner, you will need to rid the rest of your clams of sand.

• It's easy:

  combine 1/3 cup of salt, a handful of cornmeal, and the clams in a large bowl or bucketful of water.

• Refrigerate, and within two hours, their small stomachs will be void of all unappealing grit.

• Once you've accomplished this, and before steaming the lot, be sure to thoroughly rinse their shells for any remaining grit or bacteria.

Mussels

If you've ever encountered mussels in the water and tried to pry one from a submerged dock, you'll know that they possess a grip more tenacious than most other sea animals.

Their shells also tend to be thick with barnacles, bird droppings, bits of seaweed, and other sea-detritus. So, even farmed mussels, which will tend to be cleaner,

Preparing:

• Wash the dark blue shells, thoroughly , using a scrub brush to return them to their pristine marine color.

• Remove the mussels' "beards," what's known in scientific terms as their "byssal threads" - thehard-working filaments that adhere the shells to rocks, docks and other sturdy surfaces.

• Try pulling on the beard with your fingers or a knife to wrench them off.

• If this fails, use a pair of pliers gently!

• If you do not intend to cook immediately, hold off on removing their beards as mussels die and begin to spoil as soon as they are removed.

Shucking: 

Because mussel shells are some of the most fragile found in the sea, you'll want to pay extra attention not to squeeze or wrench as you shuck them open.

• No fancy tools are required for this process — just a pocket knife and a kitchen towel.

• While oysters and clams open to the front, mussels are hinged at the side

• Look to the side of the shell for the small opening in which to work the tip of your knife blade.

• Glide your blade back and forth, twisting ever so gently, and work the blade from one side of the mussel around to the other.

• To free the flesh inside the shell, work the tip of your knife blade inside the top and bottom of the shell.

Lay the mussels in the bottom halves of their shell on a lettuce-topped bed of ice, as you would with the oysters.

Squid

Squid is one of the least expensive of seafood, it readily takes on the flavors with which you season it, and it's a breeze to clean.

Preparing:

1. Take hold of the squid's head and pull it from the body

2. This should remove the viscera (innards), but probe inside the squid's "mantle" (its body) to feel for any remnants.

3. While they may appear an amorphous mass, squid are actually supported by a transparent, bendable "pen" of a backbone. Pull it out of the mantle and throw away.

4. Rinse the squid's edible mantle under cold running water to wash away any clinging bits of viscera.

Now the squid is ready to be used as is, or sliced into rings.

(See Preparing Other Seafood (2) for the lowdown on preparing Lobster, Crab and Shrimp)