1. Hold it firmly with a cloth in one hand
and the hinged end towards you. |
2. Insert a knife in the area where the two
shells meet and prise open with a twisting action. |
3. Slide the blade along the inside edge of the
shell to sever the muscle holding the shells together. |
4. Cut the muscle attachment to lower shell.
Turn the meat for best presentation. |
For more information on opening oysters please go to this
website:
www.oysters.us/opening.html
It is the most informative web site in the world run by John
McCabe on how to open oysters.
If you don’t have an Oyster opening Knife we sell a
selection of knives and wooden opening blocks please contact
us for more information.
And those of you that are wondering how many different types
of knives are available to open oysters go to:
www.oysters.us/oyster-knives.html
The best way to serve raw oysters is on a platter of crushed ice, or sometimes you see them presented on a bed of seaweed.
Serve with a wedge of lemon or shallot vinaigrette.
Some people put a dash of Tabasco, Horseradish or Worcestershire sauce on oysters but I find this too strong and you lose the subtle taste of the oyster.
At a dinner party allow 6 oysters per person as a starter.
It is not true oysters are alive when you eat them, because immediately the shell is prised apart and oxygen enters the oyster it dies.
A live oyster uses its muscle to hold the shells tightly closed. When an oyster weakens, the shell gapes open and if it will not close when tapped, it should be discarded.
Oysters will keep for up to one week if stored correctly, deep shell down in a fridge or cool place. Cover with a damp cloth to prevent dehydration. Never store in water.
Oysters can be frozen for up to 3 months just as other fish products. The shells will open on thawing BUT CONSUME STRAIGHT AWAY.
Champagne is possibly the best drink to serve with oysters, or
Bucks fizz if eating oysters for breakfast.
Other wines that go well with oysters are light dry and slightly
acidic wines like Muscadet.
As the wine has to compete with the salty, natural flavour of
oysters, a fuller bodied wine distracts from both the taste of
wine and the oyster.
In Ireland you will always get served oysters with Guinness, and
a very dry cold sherry in Spain.
Personally I like Sancerre or Chablis with my oysters and I
would recommend that
you visit Balls Brothers Wine Merchants London.
Telephone:
020
7739 1642
Website:
http://merchant.ballsbrothers.co.uk/index.htm.
They
have a wonderful array of wines to accompany all seafood...
Champion Oyster Opener
Ian Macgregor opening Maldon
Oyster at Hayes Galleria - London |
