Oysters – Yes you can!
In times gone by, oysters were cheap and readily available, and were used as a ‘filler’ ingredient in other recipes. As the supply dwindled through over-fishing, however, oysters became more and more of a luxury, and these days they are highly prized. Unfortunately, oysters also seem to be accompanied by a restrictive set of ‘rules’, governing everything from when to eat them to how to serve them – this often deters those who might otherwise have been happy to give them a try. This is a real shame; oysters are delicious, and in fact quite a few of the ‘rules’ don’t stand up to close scrutiny.
Received wisdom has it that oysters should not be eaten unless there is an ‘r’ in the month. While this may be a good guide as far as the consumption of native oysters is concerned (it gives them a four-month break during the UK’s warmest months, when they spawn), a large proportion of the oysters consumed in Britain are in fact Pacific rock oysters, introduced to Europe in the late twentieth century to boost stocks; our summer sea temperatures are rarely high enough to cause rock oysters to spawn, and they are farmed and enjoyed all year round. At Greendale our oysters are rock oysters, supplied by a producer in Devon and Dorset, so you don’t need to worry about the ‘r in the month’ rule.
Oysters sold for consumption are purified in clean water for 48 hours (fisheries are required to do this), so although stories of ‘bad’ oysters abound, it is actually quite rare to experience anything of this sort. Some diners tend to drink a lot of alcohol with their oysters – champagne and spirits being particular favourites – and it’s likely that this, rather than the shellfish, causes gastronomic upset. That said, oysters are pure protein so moderation is a good idea, especially if you are trying them for the first time. When choosing oysters, look for firm-textured flesh with a fresh, ‘seashore’ smell and plenty of natural juice. The oyster should be a cream or ivory colour, and if the shell is open it should close immediately when tapped.
Some people insist that oysters must be swallowed whole in a single mouthful. Each to their own, but oyster meat does have a texture (it’s not slimy) and, if you take the time to chew it and drink the juice from its shell, you’ll enjoy the fullness of its flavour. Similarly, oysters often seem to be served the same way, over and over again. They are very nice served raw with lemon juice or a drop of Tabasco, it’s true, but you don’t have to eat them like this of you don’t want to. Oysters can be eaten unseasoned, or you can experiment with any seasoning that takes your fancy. If you're not keen on raw shellfish, oysters can be lightly grilled, baked in a little sauce and even deep-fried. You can also barbecue them – just put them over hot charcoal for 10 minutes or so, until the shell opens. Delicious!
Be inspired…
Carlingford Oysters
We are delighted to be stocking the world renowned Carlingford Oyster. These delicious oysters have been hand picked from the heart of Carlingford Lough where oysters have thrived for many centuries. The unique sweet taste and high meat content of the Carlingford Oyster is one of nature's real treasures.
Pan-Fried Oysters Recipe
Treat yourselves to a plate of these more-ish little morsels while they’re still in season. It’s worth seeking out Panko breadcrumbs if you can for this recipe – unlike other breadcrumbs, their unique texture absorbs less oil, with super-light and crunchy results.
Oysters with Chilli and Ginger Recipe
A quick, easy sauce to serve with your oysters – you can spoon a little into each shell before eating. Makes enough to serve with Half-Dozen Pack of Teignmouth Oysters.
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