Before COVID, I asked Chinese restaurants and they said they steam oyster wholly.
What are advantages and disadvantages of steaming oyster whole v. steaming just oyster meat?
How To Make Poached Oysters - Best Recipe | Charleston Magazine
Shuck oysters, separating meat into one bowl and juices into another. In a heavy-bottom pot over medium heat, melt one tablespoon each of butter and truffle oil. Add shallot and garlic. Sweat until tender. Add next four ingredients. Sweat mixture for three minutes.
Add lemon and oyster juices and reduce liquid until almost dry. Remove from heat and whisk in remaining butter. Pass liquid through a sieve, pour into a small heavy-bottom pot, and heat to 135°F. Add truffle and oysters. Poach for 10 minutes. Place oysters into shells and spoon liquid onto each.
These two recipes don't clarify if they steam oysters wholly? Or if they shucked meat first, steamed just meat, then placed meat back into shell.
Prepare oysters and sauce:
- Pour oyster liquor into a nonreactive 8-inch heavy skillet and add Champagne, shallot, and vinegar. Bring to a boil and boil, skimming foam, until reduced to about 1/3 cup, about 5 minutes. (Reduce heat if necessary to keep from boiling over.) Pour liquid through a fine-mesh sieve into a measuring cup, pressing on and then discarding shallot. Return liquid to skillet, then add cream and oysters and cook over moderate heat, turning oysters over if not completely covered, until edges curl, about 1 minute. Remove from heat.
Arrange the oyster shells on a platter. In a small skillet, simmer the oysters with their liquor over moderate heat until the edges begin to curl, 1 to 2 minutes. Transfer each oyster to a shell. Spoon some of the beurre blanc on each and top with pickled cucumber and caviar. Serve immediately.