Do you like oysters? For me it was love at first sight. Or even love before first sight. People seem to eat oysters all the time in books and I was sure I was going to do the same. The sound of the word 'oyster', together with a somewhat vague idea of what an oyster could be, always resulted in serious oyster cravings. I saw myself enjoying an oyster platter and a bottle of fine champagne in a noisy Parisian restaurant. Do I need to mention that I was about 11 at the time?
I have a history of craving the unknown and it hasn't always been a success path. The same crazy feeling responsible for my love towards oysters, made me think that roasted chestnuts and I were made for each other. My first time with chestnuts turned out to be a bitter disapointment - they tasted like potatoes. Don't get me wrong, I love potatoes with all my heart. But I excpected something more from chestnuts. I like chestnuts, but it's a relationship without fireworks.
Oysters, however, that's another story. I have instantly fallen in love with their delicate texture and the briny taste of the sea. I usually eat them simple, with a dash of lemon juice. The mignonette sauce is a traditional condiment for oysters, made of shallots, vinegar and black pepper. Try a platter of oysters with mignonette, a fresh loaf of bread and champagne (prosecco or cava will do) or beer. It's better than chestnuts and better than potatoes.
Recipe: Oysters with mignonette sauceServes: 2 (or one eager oyster lover)
- 6 fresh oysters
- 1/4 cup minced shallots
- 1/4 cup apple vinegar
- one tsp frehs thyme leaves
- 1/2 tsp freshly crushed black pepper
- 1/2 tsp brown sugar
- a pinch of salt
- Combine all the ingredients of the sauce and refrigerate for at least 2-3 hours.
- Shuck the oysters and place on ice.
- Serve with mignonette sauce and lemon wedges.