Scott said he also prefers oysters from the Texas Gulf Coast. Though certain restrictions on eating raw oysters apply to some individuals, anyone can eat cooked oysters. Frozen oysters should be kept frozen until ready to use. A careful cook should avoid overcooking, however. The trick, according to the chefs, is to watch for the edges of the oyster to curl just a bit.
Oysters pack a wallop of nutritive value as well with a low trade off in calories.
Six oysters have about 60 calories and high amounts of zinc and B-12. Cooks looking for a variety of ways to fix oysters are limited only by their imaginations. The perception that raw, shucked oysters are the only way to go is a fallacy according to Brian Tolbert, executive chef at the Stoneleigh Hotel in Dallas. If you look at oysters from that standpoint you are aware they can be complete dishes.