Update and Redux: J – I am a huge fan of oysters … just not the Pacific kind, unless they’re fried. Too fishy. All others, bring ‘em on raw. If at all possible, I will start a fancy meal with oysters and champagne, How decadent. How sexy. Always a good beginning. We’ll leave it at that … Enjoy!!
J – Oysters are sexy.
What a great treat for Valentine’s Week. Everything about eating oysters is silky, smooth, soft and delicious. They slide down easily in a wonderful rush of freshness, flavor and texture … one right after another. I can’t get enough of them.
The thought of having them “two ways” is enough to make one blush. Oh, my!
Although preparing raw oysters can seem daunting, this is really not hard to do. And, the outcome of lovingly prepared, silky oysters-on-the-half-shell can be quite delightful. So, gentlemen [and ladies], don’t be shy. There’s fun to be had this Valentine’s Day.
A few tricks to know in advance. First, this is raw shell fish. So, only buy the best you can find. No sales! The oysters should come right from the tank or ice and smell really fresh. Check for dead ones. They clank like hollow plastic. Live ones are solid. Second, get a proper oyster shucking blade. Otherwise, you will likely break a knife or stab yourself.
Shucking is actually simple. Using a well-folded, thick towel to protect your hand, hold the oyster flat-side-up with the valve hinge facing you. Wedge the shucking blade into the hinge and twist slightly until the hinge “pops” open. Remove the flat part of the shell. Clean off any broken bits of shell. Run the blade under the oyster meat to loosen it from the bottom shell. Leave the meat in the shell.
| Oysters Two Ways |
- 6 very fresh, cleaned and shucked oysters
- Crushed ice for serving
- ½ shallot, diced finely
- 1 Tbsp champagne vinegar
- 1 Tbsp red wine vinegar
- 1½ tsp white sugar
- Salt and pepper to taste.
- 1 drop Sriracha, for each oyster
- ½ tsp Tabiko, for each oyster
- ½ tsp Sashimi Tamari Shoyu (or any good tamari sauce), for each oyster
- 1 green onion, green part only, sliced very thinly
- Mix all ingredients together. Best if prepared the day before so shallots are well incorporated into the sauce.
- Place a teaspoon of sauce over each oyster.
- Serve oysters on a bed of crushed ice.
- Enjoy!
- Place Sriracha on the small side of the oyster where most of the meat is.
- Top with Tabiko.
- Dizzle Sashimi Tamari Shoyu on the oysters.
- Top oyster with a few slivers of green onion.
- Serve oysters on a bed of crushed ice.
- Enjoy!
Be sure to make the sauces in advance, so when the oysters are ready on the ice you can add the sauces and devour them immediately … along with your favorite bubbly beverage. These guys slide right down. Yum!
Thanks, Luke, for a refresher course and great sauces.