People say that you should only eat oysters in months with the letter ‘r’ in them. Well, MaRch is here, so let’s go!
I have a massive soft spot for oysters. I just find them delicious. I tend to eat them with just a little squeeze of lemon, and then straight down the hatch. That soft, salty, citruss-ness is so, so good. We picked our oysters up at Braschler’s Comestibles in Markthalle and they even threw in an extra, complimentary one.
Only eat oysters bought from a reliable vendor and keep them on ice until you eat them (preferably on the day of purchase).
Just so you know… My husband is the person in the shucking photos. My hands are not quite as hairy and masculine.
Oysters and how to shuck ’em
Serves 2 as a starter
- 6 oysters
- 1 lemon
- Scrub your oysters well.
- I purchased an oyster knife and a holder to put the oysters in a few years ago in my local fishmongers. The holder is not essential (you can grip the oyster with a teatowel instead) but the oyster knife will really make a difference
- Put the oyster in place on the holder, or on a teatowel
- Push the point of the knife into the top of the narrow end of the oyster until the knife gets past the shell.
- Gently move the knife from right to left until you hear a click (that’s the shell popping open)
- Sweep the knife along the ‘lid’ shell to detach the oyster
- The oyster should now be sitting in the ‘bowl’ part of the shell. Run the knife around the edge of it to detach it from the ‘bowl’. It should move freely (so that it will slide into your mouth)
- Carefully place the opened oyster back on the ice making sure not to lose any of the juice that is released
- Squeeze in a few drops of lemon, and pour into your mouth in one go. Some people say not to chew it, but I always do for the full flavour sensation!