![]() Oh, and don't forget, you're going to need an oyster shucker and, if you want, oyster gloves for safety. Check out this video I made that walks you through the basics:Īnd remember, don't give up! You can do it! If you're new, just plan on it taking you a few extra minutes. They're wily bastards, and they don't take especially kindly to being forced open. Shucking oysters, especially the first few times you do it, can be a bit of an ordeal. You can keep oysters for up to a week in your fridge. You also don't have to store oysters on ice, although it is nice to serve them on it. If you get home and any of them are open, throw them out. Oyster from the pacific tend to have a sweeter flavour, while those from the Atlantic are more salty and briny. Ask them about the different sizes and flavours of the oysters they have, and where they're from. Ask questions of your fish monger - they are so knowledgeable! If you're worried, tell them. Try to get them from a local fish market. I have a whole guide on everything oysters - so if it's your first time or you need a refresher, check it out!įirst, you need to make sure the little guys are good. But I promise once you get past this, they are so worth it. They looked weird, and I could not figure out how that texture was going to work. I get it, ok? I was super intimidated by oysters on the half shell for the longest time. ![]() This is actually where most people get tripped up. We need the acid and the bright citrus to bring everything together, so it's lime instead of the classic lemon.Īnd that's it! Three ingredients (plus the oysters and a little seasoning) and you're done! How to Prepare and Eat Raw Oysters Instead of the usual hot sauce, we're using a tiny bit of habanero which has a beautiful flavour, and totally compliments the tomatillo. Habanero: Again, a little spice is a traditional accompaniment to oysters on the half shell.Tomatillos are a little more acidic and a little less sweet than tomatoes - and their interior texture is quite firm, making them a great fit for the mignonette. Here, we're using a combination of tomatillos and lime to play that role. Tomatillo: In a classic mignonette, red wine vinegar brings acid and brightness to the dish.With this mignonette, we're going with some bold flavours to highlight the oyster: Pacific oysters have more of a sweet, fruity finish. Atlantic, cold water oysters (like those in Easter Canada and the Northeastern Seaboard in the U.S.) are briny, salty, and have a slightly bouncy, almost "crunchy" texture as you bite into them. Oysters have a great flavour that differs depending on where they come from. It's a very common preparation, and it's totally delicious. It simply means that the oysters are served raw (alive) and on the shell they came in. ![]() This is just a term used for the particular preparation.
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