Fish

Oysters and Champagne

Kiki // 9 months ago

“Art is autobiographical; the pearl is the oyster's autobiography.” 

Federico Fellini

It’s one of those gray days in January. Cold. Dark. Rainy. Depressing. There is something lovely about that first sentence, though. The word January. Do you see it? It’s the letter “r.” A month with the letter “r” in the spelling means one thing: Oysters are in season!

Mmmm-mm! Nothing like a little Champagne and oysters to cheer one up on a dreary day. Don’t let buying or chucking oysters intimidate you from treating yourself to this delectable treat.

Here is just the crash course you need to put you on the road to oyster and Champagne blissfulness. Now chill some Champagne!!

Tips for purchasing oysters

Each bag or crate of oysters has harvest date printed on the tag. Ask to see the tag and check the harvest date. If it is possible to handpick the oysters, try to select the ones that are heavier.
Check to make sure your oysters are alive. Don’t accept oysters that are open or that have broken shells.
Store oysters in the refrigerator and cover them with a damp towel.

Special Equipment

Oyster knife (Totally not expensive, you can usually pick one up where you purchase the oysters.)
A thick kitchen towel (Don’t use grandma’s linen, hand embroidered with the family crest. Take the grungiest one you can find.)
An extra towel for cleaning your oyster knife.

Method

Wrap the grungy towel around one hand to protect it and hold the oyster firmly.
Place the tip of the oyster knife at the hinge of the oyster and twist the knife while prying it into the oyster to hinge it open.
Slide the knife over the top of the inside of the oyster shell.
Slice through the muscle that holds the oyster to the shell to loosen the meat.

That’s it!!

Accoutrements