Keep raw and cooked seafoods from coming in contact with each other. The cooking guidelines recommended by both the Center for Disease Control and Prevention and the U.S. Food and Drug Administration are listed below. Do not eat those oysters that do not open during cooking. Fry oysters in oil at least 3 minutes at 375 degrees F. Broil 3 inches from heat for 3 minutes. Where frozen oysters are to be thawed before cooking, thaw in the refrigerator.
Many consumers enjoy raw or lightly marinated seafood.
Just as the consumption of raw or rare meat, raw eggs and raw milk carries a degree of risk of food borne gastrointestinal illness, so does consumption of raw oysters, clams and mussels. Be certain that oysters come from certified growing waters. Make certain they are kept well refrigerated, between 32-38 degrees F. until use.