I'm from New Orleans all my life and come from a family of cooks. I myself am an avid cook. Oyster dressing is something a can make and it's good. But the issue I'm constantly faced with is the oyster adductor muscle being chewy after cooking. I chop the oysters up in chunks mix it into the breading and seasonings and cook it 45-50 minutes in the oven at 350. This is a standard dressing found often on the internet. What's the problem here?