oyster dressing- chewy oysters

I don't think there is much you can do to tenderize that little button of toughness- which is really what the adductor muscle is. However, short of just cutting it out of every single oyster- the only other thing you can do is try to select small size oysters. If you don't want to toss the muscles you've cut off, I imagine you could give them a whirl in a food processor to really mince/much them and then add those in to the dressing. That's what I do, when I am lucky enough to get "fresh" oysters up here in the frozen north. Most of the time, these minced to death bits seem to disappear in the dressing as it bakes- while still bringing their flavor to the party. It's a bit of a chore, cutting them out, but it beats chewing on an eraser. I don't know how Emril does his, but I suspect there is a knife wielding assistant in there somewhere.

Thanks for your answer. However, The stated cooking time on recipes for oyster dressing show cooking time I gave is on average, none show under 40 minutes. As far as adding oyster to the dressing in the last 15 minutes, no where can you find such a method nor is it feasible. Look up Emirl’s video on oyster dressing he puts whole oysters In his dressing before baking it. What I do is cut the mussel out but that’s not what you find on any recipes. I’m still searching professional chefs as to what they say.

It's getting overcooked since you are baking it for almost an hour. Is there any way to add the oysters In the last 15 minutes or so?