Thursday, February 9, 2012

Oysters with Meyer Lemon and Herbs

Can someone please explain to me how steak and gooey chocolate cake became the staples of Valentine's Day dinner?  Sure, it's February, and foods that are better eaten after the cholesterol test are de rigueur.  But I am guessing that lighter fair might be more conducive to post dinner activities.

How about oysters?  If you've never shucked them before, don't worry.  That's part of the adventure.  You can do it together and turn it into a little sex game -- either manage to get that oyster opened and feed it to your partner or perform a sexual favor of their choice.  Even if you don't open a single oyster, I promise that no one will complain.

While some people are purists when it comes to oysters and serve them unadorned.  I prefer to put something sweet and tart on them since they tend to be salty.  The topping in the picture has scallions, tarragon, meyer lemon (both the zest and juice), honey, black pepper, and a pinch of salt.  You can play around with the proportions.  There is no right or wrong here.

Here is a video by Cook's Illustrated to get you started:

If you don't have an oyster knife, pick one up at your fishmonger.  It is worth getting the more expensive one - they tend to be sturdier and safer.  Traditionally, you'd set the shucked oysters on shaved ice to prevent them from tipping over, but bunched up pieces of foil work well too.

1 comment:

Anna said...

Very pretty:-) I don't know where to get oysters but they seem easy to prepare.