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Oyster Shuckers at Work Part 1

Oyster Shuckers at Work Part 1

 Oyster shuckers, Dunbar Louisiana, 1911, Courtesy of the Library of Congress

Oyster shuckers, Dunbar Louisiana, 1911, Courtesy of the Library of Congress

Historically during the Lenten season the consumption of oysters increased dramatically in Christian societies around the world. Who did the work of shucking oysters? Before the passage of child labor laws, poor families work collectively shucking oysters. In the image above, workers shucked oysters from 3 AM and work until 5 PM with a half an hour for lunch. The mound of oyster shells behind them is but part of one oyster season in Dunbar Louisiana in 1911.

Oysters Poulette Recipe

Ingredients

One dozen oysters

½ cup cream

Salt

cayenne pepper

Dash of not make

two egg yolks slightly beaten

1 tablespoon butter

1 tablespoon lemon juice

¼ cup sliced cooked mushrooms

Instructions

Pour oysters into the saucepan and cook over low heat for two or three minutes until oysters are plump and their edges begin to curl. Remove oysters to hot serving dish and add cream to oyster liquor. Season with salt, cayenne, and nutmeg. When hot, poor slowly over egg yolks, stirring constantly. Return to saucepan, simmer gently until thickened and then add butter, lemon juice, and mushrooms. Pour sauce over poached oysters and serve.

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Oysters Shuckers at Work Part 2

Oysters Shuckers at Work Part 2

Vegetarians In Debt

Vegetarians In Debt