There are many ways to eat oysters:
Straight from the shell
The amazing delicate slightly salty flavour of the fluid inside the oyster is natural. You can drink it down with the oyster or discard some or all of it depending upon how you wish to eat your treat. It is especially refreshing on a hot sunny day when you are out on the beach and really do not want to cook. A renowned aphrodisiac!
Pop them in a hot oven for just one minute so they open themselves, then take them out and add finely chopped red onions with a little balsamic vinegar.
Alternatively, just open one and add a touch of lemon or a touch garlic and butter (perhaps mixed with chives).
However you eat them, don’t forget the champagne!
Cultivating oysters is a healthy and enjoyable lifestyle, creating an amazingly healthy, high quality product rich in vitamins and minerals: A, E, C, B12, potassium, magnesium and calcium. Oysters are very in low in fat and high in protein. It is also an excellent source of zinc and iron which are important for the immune system.
How to open an oyster
Opening an oyster; also known as shucking, should ideally be done just before consuming to preserve the freshness of the oyster. When practising this technique, cover your hand with a towel and hold the oyster down firmly. Only use shucking knifes to open oysters- they have a dull point and a thick blade, which won’t snap as you ply the hinge open.
- Protecting your hand with a thick cloth, insert the knife into the “hinge” of the shell.
- Twist the knife to open the shell and cut under the oyster to release it.