Oysters
Once a staple food of the poor, the days of cheap and abundant oysters ended due to over-fishing and pollution following the industrial revolution. A good source of minerals they are high in protein and have an exciting taste that some attribute to the mineral content.
At their best in the colder months outside their spawning season - the old adage was that you shouldn't eat oysters if the month has an 'r' in its name - this is also to help preserve stocks. Rock oysters tend to be available all year round these days, but get down to your fishmonger and ask him (or her) to talk you through what they have available. For a long time oysters have been associated with champagne and the high-life - or as an aphrodisiac - but they are a versatile and tasty food that do not have to be expensive (or eaten raw!)
Tips
- Allow roughly 6 oysters per person if serving as a main course
- Eat your oysters as soon as you can - they can be kept in a fridge for a couple of days covered in a damp teatowel, but they will tast better the fresher they are
- To serve raw, arrange on a dish of ice with lemon juice or tabasco
- Try grilling for 2-3 minutes topped with a mix of parmesan, bread crumbs and herbs
- If you don't want to shuck (open) them yourself ask your fishmonger to do it - but make sure you eat them as soon as possible
- Native oysters taste superior to rock oysters, but rock oysters are larger and cheaper and tend to have a more unctuous flavour
- Preparation of live oysters is similar to mussels - there is a beard that needs to be removed before cooking, and any that do not open when cooked were dead and should be discarded
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