Oysters

Along with red and black caviar, foie gras, and champagne, oysters are a symbol of elite status worldwide, despite their unpresentable appearance—the shells are often darkened by dirt. The mollusk's flesh is very juicy and delicious, beige in color, surrounded by a clear, aromatic broth.

Oysters come in two varieties: regular and jumbo. The former are usually quite inexpensive, while the latter are significantly more expensive.

These mollusks are sold fresh, cooked or canned.

How and when to buy?

In the northern hemisphere of the globe, in many countries there is a rule to eat oysters and other seafood only in those months of the year whose names contain the letter "r", so shellfish are eaten from September to April.

During the summer months, oysters multiply, and their flesh becomes unpleasantly soft and mushy.

The best flavor, of course, comes from shellfish bought alive. If you don't like opening the shells yourself, you can ask the seller to do it for you when you buy them, but remember to eat the oysters as quickly as possible afterward.

Oysters grow very slowly. It takes them three years to reach a length of 5 cm. Generally, oysters are ready to eat when they reach 1 cm. However, the larger the shellfish, the greater the flavor and enjoyment experienced by those who eat it.

Oyster meat is simultaneously sweet and salty, with a slightly oily flavor. The larger the shell, and the smoother and more flawless it appears, the more likely it is to be eaten raw or cooked.

Culinary uses

Scrub the shells with a stiff brush under cold running water; any shells that are damaged or cracked should be discarded. If the shells are half-open or don't close tightly after being tapped, they should also be discarded, as the mollusks inside are already dead.

Now wrap a towel around your left hand and grasp the shell. Take a sharp knife in your right hand, carefully insert it between the shell flaps, and begin moving it from side to side to open the shell wider and remove the mollusk. Using the knife, loosen the oyster from its shell, allowing it to rest in its own juices. If there are any fragments of shell inside, carefully remove them with the tip of the knife. Be careful not to spill any juice.

Frozen oysters should be defrosted by first transferring them from the freezer to the refrigerator for at least 4 hours. Then they can be removed and eaten immediately.

Place ice on a plate and arrange the oysters on top if you plan to eat them raw. Serve with lemon juice, French shallot vinegar, Tabasco sauce, or mirin (a Japanese rice wine).

Oysters can also be grilled. To do this, remove them from their shells ahead of time, sprinkle them with breadcrumbs, herbs, and grated Parmesan cheese, and then grill for 2-3 minutes. They can also be pan-fried or steamed, which also takes 2-3 minutes.

Oysters are also used in other dishes. For example, they can be used as a pie filling or wrapped in bacon, pancetta, or Parma ham, then fried for 6 minutes.

Instead of oysters, mussels or other mollusks can be used in cooking.

Storage

Wrap the shells in a damp towel and refrigerate them. They'll keep this way for up to three days, but the sooner you eat them, the better they'll taste. Shucked oysters should also be refrigerated, but they should be eaten the same day you buy them.