Oysters on the Half Shell
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that
the cold white wine washed away, leaving only the sea taste and the succulent texture,
and as I drank their cold liquid from each shell and washed it down with the crisp taste of
the wine, I lost the empty feeling and began to be happy, and to make plans."
- Ernest Hemingway A Movable Feast
The preparation of oysters vary widely from steamed, broiled, grilled, roasted,
fried, baked in stuffing, stewed in chowder or smoked but there is nothing like
tasting a fresh oyster right out of the bay. A communion with the sea. If I dress
it with anything, Tabasco sauce and lemon juice are the first to come to mind and
second would be a champagne mignonette with lots of fresh cracked pepper and
minced shallots. Although, oysters are considered a delicacy in high end
restaurants, growing up my first experiences with oysters were often around
Christmas time, brought over in a wheel barrel and eaten outside over
newspaper.
For 13
50 oysters
Tabasco Sauce
8 lemons, cut into thin wedges
Champagne Mignonette
1 cup champagne vinegar
4 shallots, minced
4 tablespoons fresh cracked black pepper
Add minced shallots and fresh cracked black pepper to champagne vinegar and
mix well. Crack open oyster and serve with mignonette, Tabasco and lemon juice.
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that
the cold white wine washed away, leaving only the sea taste and the succulent texture,
and as I drank their cold liquid from each shell and washed it down with the crisp taste of
the wine, I lost the empty feeling and began to be happy, and to make plans."
- Ernest Hemingway A Movable Feast
The preparation of oysters vary widely from steamed, broiled, grilled, roasted,
fried, baked in stuffing, stewed in chowder or smoked but there is nothing like
tasting a fresh oyster right out of the bay. A communion with the sea. If I dress
it with anything, Tabasco sauce and lemon juice are the first to come to mind and
second would be a champagne mignonette with lots of fresh cracked pepper and
minced shallots. Although, oysters are considered a delicacy in high end
restaurants, growing up my first experiences with oysters were often around
Christmas time, brought over in a wheel barrel and eaten outside over
newspaper.
For 13
50 oysters
Tabasco Sauce
8 lemons, cut into thin wedges
Champagne Mignonette
1 cup champagne vinegar
4 shallots, minced
4 tablespoons fresh cracked black pepper
Add minced shallots and fresh cracked black pepper to champagne vinegar and
mix well. Crack open oyster and serve with mignonette, Tabasco and lemon juice.
