The Greatest Oyster Party in Town!
Oysters are delicious
cooked, but ambrosial raw when they are at their succulent best
with all their nutty flavour and briny tang intact. However oysters
should be shucked no more than 15 minutes before serving. Calculate
6 to 9 oysters per person for an appetizer course and 12 to 18 for
a main course. Shucking oysters ...
Oysters are delicious cooked, but ambrosial raw when they are at their succulent best with all their nutty flavour and briny tang intact. However oysters should be shucked no more than 15 minutes before serving. Calculate 6 to 9 oysters per person for an appetizer course and 12 to 18 for a main course.
To avoid a metallic taste, use an oyster knife—a short knife with a strong handle and a thick stainless steel blade. Wear a heavy glove or wrap a thick cloth around your hand in case the knife slips.
- Hold the oyster firmly in one hand, rounded side down so less liquid is lost.
- Slip the blade in at the tip of the shell.
- Twist the knife, prying the shell open, and cut the muscle.
- Slide the blade underneath the oyster to detach it from the shell.
An oyster bar is an excellent way to serve oysters on the shell and savour their just-shucked goodness. Preparing an oyster bar is simple: place whole oysters on a bed of crushed ice in a big platter. Opened oysters have to be well anchored in the ice to prevent the juice from spilling out. Lemon wedges, minced chives and fresh-ground black pepper are all delicious accompaniments. You can also set out bowls of red or white wine vinegar or hot pepper sauce.