Oyster

Oyster

A saltwater bivalve with a sea-salty flavour and a succulent texture. Aficionados insist that they’re best eaten raw, perhaps with freshly ground black pepper and a squeeze of lemon juice or a drop of Tabasco sauce. However, they can be steamed, grilled or poached, too, and they make excellent canapés.

Only use oysters that are tightly shut in their shells or that close when tapped. Any oysters that stay open are dead and should be thrown away.

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