Now, I've never been a fan of lobster, crab or shrimp... but oysters on the otherhand have to be one of my favorite types of shellfish. In fact, I love oysters so much that I don't have a recipe to go with them. Instead here's a step by step post on how to open and serve oysters on the halfshell. I've heard an oyster's flavor described as a "sweet brine" which, in retrospect doesn't give them much justice. Oysters have a flavor similar to clams or mussels but, in my opinion is a far more mild taste.
And don't let the look of the flesh scare you! If you can get over the hurdle of an oyster's looks, you'll find how delicious they really are. Don't judge a book by it's cover, right? Or in this case, don't judge an oyster by its shell!
Begin by selecting the right oysters- in other words, if you are trying them for the first time feel free to purchase on the cheaper side. Depending on the store, you may find a wide variety of East & West coast oysters. Because my family vacations in the Outer Banks, I usually like to try oysters from the Chesapeake Bay. On a side note there has been alot of efforts to restore the once dwindling oyster population in the bay. (Here's a video if you'd like to learn more)
To prepare oysters, begin by selecting a small, sturdy knife. It should be sharp enough to cut through the hinge (the tendon-like section that connects both shells). Getting the hinge severed is usually the hardest part of shucking an oyster.
You'll feel the connection of the shells become looser as you move your knife away from the hinge and around the shells' rim. (Try hard to not let any juice spill out from the shell- that's where alot of the flavor is stored!)
Once you've pried the shells open, slice the oyster's connection from the shell. Enjoy either raw, or with hot sauce or cocktail sauce! (Lemon is also a great flavoring and a tip to remove the strong oyster smell from your hands and work surface!)
No comments:
Post a Comment