27-05-2004, 10:41 AM
Firstly..
find out the point of origin of the oysters, eg: are they Pacific/ Native/ Irish Rock etc etc.
Make sure there is no 'smell' to them and they look fresh. If the shell has started opening, err on the side of caution and discard.
The oysters should be 'alive' and should 'move' slightly when lemon juice is squeezed over them.
You'll need to buy an oyster knife and using a tea towel you'll have to open them at home.
whatever you do, ask the fishmonger to open one or two for you, so that you can see the technique required.
You can also eat them with a shallot vinaigrette and crusty brown bread
As a last resort.. I can hire out a very good oyster opener.. she does charge a fortune though.. and Champagne is mandatory
find out the point of origin of the oysters, eg: are they Pacific/ Native/ Irish Rock etc etc.
Make sure there is no 'smell' to them and they look fresh. If the shell has started opening, err on the side of caution and discard.
The oysters should be 'alive' and should 'move' slightly when lemon juice is squeezed over them.
You'll need to buy an oyster knife and using a tea towel you'll have to open them at home.
whatever you do, ask the fishmonger to open one or two for you, so that you can see the technique required.
You can also eat them with a shallot vinaigrette and crusty brown bread
As a last resort.. I can hire out a very good oyster opener.. she does charge a fortune though.. and Champagne is mandatory