Easy Peasy Oysters

by Gavan on February 12, 2009

Raw Hood Canal Oysters

The countdown is on my fellow romantics. If you haven’t booked a restaurant or come up with your romantic menu to cook by now, chances are you may find yourself on your jack jones (own). Don’t fret–The H.I. will sort you out.

I specifically chose to do oysters for Valentine’s Day not only because they’re renowned for being the food of love but because they’re simple to do and they make a big impression while going easy on the pocket book. I decided to make a mignonette, a sauce made typically with vinegar, pepper and herbs and served especially with oysters, because I thought it was more playful and elegant than your regular cocktail sauce. Every little helps, wouldn’t you say?

RECIPE:

1  dozen oysters

Vinaigrette:
1 1/2 tbsp. Champagne vinegar
3 tbsp olive oil
2 tsp shallots – very fine dice
2 tsp chopped tarragon
1/4 tsp black pepper
pinch salt

Whisk all ingredients together and refrigerate until needed. That’s it–simple, elegant and delicious!

Oysters Mignonette

Oyster Tidbits:
Not only are oysters delicious they’re reputation for being healthy is impressive. They’re considered to be one of the most nutritionally well balanced foods because they contain protein, carbohydrates and lipids. They’re high in protein, low in fat and calories, low in cholesterol and chockful of vitamins.

It’s important to know how to purchase your oysters. Like all shellfish, fresh oysters need to be alive when you purchase them, with their shells tightly shut or, if slightly open, should close when tapped. Avoid ones that gape open as they’re most likely dead and avoid ones with a noticeable odor. I purchased mine at Whole Foods and they shucked them for me as I continued to shop–brilliant. As for consuming them, you may have heard of the “R” rule, only eat oysters during months which have the letter R in them, Sept-April, but today that is not necessarily the case. In the old days, the lack of refrigeration made it risky to eat oysters during the hot months. These days oysters can certainly be eaten in the summer but the risks from bacteria, which love the warmer water of summer are greater. In addition, oysters in most areas are spawning during the summer, which changes their texture from firm to milky, their taste from sweet to bitter. With the exception of one kind, the Kumamoto, which is actually best in summer, oysters taste best in fall and winter. You may have seen the oyster article in this month’s Bon Appetit. Pretty much confirms how spot-on I am!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

Related Posts with Thumbnails
Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • Sphinn
  • del.icio.us
  • Mixx
  • Google Bookmarks
  • Add to favorites
  • StumbleUpon
  • RSS
  • Print
  • LinkedIn
  • Technorati

{ 6 comments… read them below or add one }

jacqui muir February 12, 2009 at 8:12 pm

Interesting timing of this blog. I shucked my first oysters last Friday. I have just discovered how much I love them. Why has it taken me so long? Happy to know they are also doing me good.

David Hall February 13, 2009 at 3:16 am

Massive fan of oysters Gavan. I’m doing lobster thermador tomorrow for Valentines, can’t wait.

Cheers
Dave

EAT! February 14, 2009 at 6:00 am

Thanks for all the oyster info. I love oysters and never have served them myself – only ordered them at raw bars. I’m am going to pick some up today.

Gavan Murphy aka the H.I. February 17, 2009 at 7:08 am

Thanks Amy. Glad you learned something new. I know I did when I researched this. Hope you enjoyed them!

Gavan Murphy aka the H.I. February 17, 2009 at 7:09 am

Thanks Dave. Always good to hear from you. Hope the thermador turned out great. I’m sure it did.

Gavan Murphy aka the H.I. February 17, 2009 at 7:11 am

Hey Jacqui, good timing is right. I’m glad you finally discovered them and really happy you enjoyed them.

Leave a Comment

Previous post:

Next post: