It’s no secret that I love oysters–fresh and cold, raw on the half shell with just a squeeze of lemon. The more they taste of the ocean the better. I grew up eating Gulf oysters–raw, in stews, fried and piled high onto French bread, or charbroiled. Ten years in France had me favoring Belons and plates, oysters from Cancale. I miss Sunday mornings at le Baron Rouge in Paris, the bustling Marché d’Aligre and standing at barrels eagerly watching shuckers offer up platters of plates et belons, clairesand more. More recently, I’ve fallen for Totten Virginicas (at Grand Central Oyster Bar) and Alaskan oysters from Kachemak Bay.
The photo below is from Le Comptoir du Relais in Paris. I had just arrived in the city and, slightly jetlagged, promptly ordered pork rillettes and oysters. Who needs sleep or melatonin when you can have this remedy?
And, my vote for the best oyster name goes to Hootenanny. How could you not love an oyster named Hootenanny. What’s your favorite oyster and why? How do you like to eat your oysters?
