For me, any season is oyster season! I just love these delicious fresh & salty shells that just come as an offer to our mouth like the kiss of the sea!<\/p>\n
Here an easy guide on how to choose them, to shuck them and if there are any left\u2026 to store them.<\/p>\n
Feel\u2026<\/strong><\/p>\n If you don\u2019t have a good fish market or someone you trust to pick the best oysters for you here is what a fresh oyster should feel like. First it should be closed. If it\u2019s open, it means it\u2019s dead. Oysters should feel heavy and full in your hand, the heaviness suggests that they are freshly harvested. Tap\u00a0two oysters together and if the sound is\u00a0solid, the oyster is alive. If it sounds hollow, the oyster is dead.<\/p>\n Shuck\u2026<\/strong><\/p>\n You\u2019ll be happy not to have sand, seaweed, or other dirt in your mouth when you slurp an oyster, so always wash your oysters thoroughly with a brush before you shuck them. If you\u2019ve never shucked an oyster before, I suggest you learn with someone who is used to it and can show you exactly how to position you hands and your knife so you won\u2019t cut yourself. And success is no secret: practice, practice, practice\u2026<\/p>\n Smell..<\/strong><\/p>\n Fresh oysters always smell sweet and briny, like the sea. Don\u2019t worry about getting a bad oyster. A bad oyster smells sooo awful, believe me, you will know not to put it in your month!<\/p>\n Enjoy\u2026<\/strong><\/p>\n I personally enjoy my oysters with minimum distraction to the taste of the sea, so for me, just a little lemon will do! But some people like to spike them with vodka, Tabasco, horseradish and\/or a mignonette, which is a sauce made with vinegar and minced shallots. You might enjoy that for a starter. My favorite mignonette is the one made with white balsamic vinegar\u2026 Yummy!<\/p>\n Store..<\/strong><\/p>\n Remember, oysters are alive and need to breathe, so never keep them sealed in a plastic bag. They will keep well in the fridge for a few days, washed and in an open container.<\/p>\n Happy Oysters!<\/p>\n For me, any season is oyster season! I just love these delicious fresh & salty shells that just come as an offer to our mouth [\u2026]<\/span><\/p>\n","protected":false},"author":2,"featured_media":2687,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36],"tags":[72,73],"class_list":["post-2686","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-aphrodisiac","tag-oyster"],"_links":{"self":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/posts\/2686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/comments?post=2686"}],"version-history":[{"count":0,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/posts\/2686\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/media\/2687"}],"wp:attachment":[{"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/media?parent=2686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/categories?post=2686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/natalierichard.com\/en\/wp-json\/wp\/v2\/tags?post=2686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}