This is one of those recipes that barely qualifies as a recipe. You're applying heat to shellfish until they open. That's it. But people search for this, so here we are, providing a public service.
I steam instead of boil because it's easier to see when the oysters open—you're not fishing around in murky water trying to spot which ones are ready. Steaming keeps them visible and accessible. Some people use beer or wine instead of water for the steaming liquid, which is fine if you want to feel fancy. But this is a simple recipe and water is basically free. The oysters taste like oysters either way.
The only way to screw this up is to overcook them or eat a bad one. I'll help you avoid both.
Prep: 5 minCook: 5-10 minMakes: However many you boughtDifficulty: Watching and waiting
Ingredients
For Serving
Instructions
Inspect your oysters first. Before you do anything else, look at them. If any are already open, throw them out. Gone. In the trash. A fresh oyster should be clamped shut—that's how you know it's alive. If it's open, it's dead, and dead shellfish will ruin your whole week. Your seafood market is supposed to filter these out before selling them to you. If you're getting pre-opened oysters regularly, find a new market and question every life choice that led you to the old one.
Set up your steamer. Add about an inch of water to a pot. You need enough to create steam but not so much that it touches the bottom of your steamer basket. If the oysters are sitting in water, you're boiling, not steaming. Different thing.
Load the steamer basket. While the water is heating, place your oysters in the steamer basket. Don't put it over the pot yet—just get them arranged. Don't stack them too deep or the ones on the bottom won't get even heat. One layer is ideal, two is acceptable if you're cooking a lot.
Wait for a rolling boil. Let that water get to a real boil, not a simmer. You want aggressive steam.
Steam the oysters. Place the loaded steamer basket over the pot and cover with a lid. Now watch. The oysters will start opening within a few minutes—usually around the 5-minute mark, but it depends on the size of your oysters and how cold they were.
Remove each oyster as soon as it opens. This is critical. The moment an oyster pops open, it's done. Take it out immediately. If you leave it in there, it keeps cooking and turns into a rubbery little disappointment. Use tongs. Work quickly. Check every 30 seconds or so once they start opening.
Maximum cook time: 10 minutes. If an oyster hasn't opened after 10 minutes of steaming, it's not going to. Toss those bitches out. They were probably dead before you started, and eating them is a gamble you will lose. Not worth it.
Serve immediately. Oysters are best hot and fresh. Serve with lemon wedges, cocktail sauce, hot sauce, or whatever you like. Eat them straight from the shell. Feel fancy. You've earned it.
Notes
On the beer/wine thing: Some people swear by steaming oysters over beer or white wine instead of water. The theory is that the steam carries some of that flavor into the oysters. Does it make a difference? Honestly, barely. The oyster tastes like oyster either way. But if you want to use beer, go for it. It's your kitchen.
Why steam and not boil? Visibility, mostly. When you steam, you can see the oysters and watch for them to open. When you boil, they're underwater and harder to monitor. Steaming also gives you more control—easier to pull individuals out as they're ready.
What to do with these: Eat them as-is, or use them as the base for Oysters Rockefeller. That's right, there's a whole other recipe waiting for you.
Stuff You'll Need
A pot with a steamer basket that fits over it. A lid. Tongs for removing oysters without burning yourself. A plate or bowl to put the finished oysters on. The restraint to not eat them all before they make it to the table.