tips for tuesday: consider the oyster


"You have to proceed with confidence and make carnality an asset. Think like a predator. Grab the shell, raise it to your lips, tilt your head back, slurp the oyster in, and give a few chews to release full flavor. The little cocktail forks are a disaster; save them for the Vienna sausages." 

--Rowan Jacobsen
Food Writer and Oyster Expert
oysterguide.com


Y'all, it's oyster season.  



There should be a song.  A parade.  A Lifetime movie.  

The folks in Amite, Louisiana know this, and they throw a big party for this belle of the seafood ball in March, every year. C'est Ci Bon!

Oyster Season should be as big as baseball season.  

Oh, how I love oysters!

But oysters can be a little tricky for the home cook. Luckily, we have help.

Below, find links to tips from the pros, all over. And don't be shy-- roll up your sleeves, take the proper safety precautions, and master that shell.  

You'll be shucking and slurping in no time.


Not a fan of the oyster in it's raw state?  We'll be cooking up a storm of these babies during the season, so please drop back by for Shrimp and Oyster Mirliton Dressing, Pesto-Topped Broiled Oysters, Tequila-soaked Oyster Shooters, and more, on Notes From Maggie's Farm.

What is your favorite way to enjoy this jewel of the ocean?



4 comments:

  1. Shucking and slurping..... YUM

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  2. I've only had oysters a few times but I would definitely go for the tequila soaked oyster shooter!

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    Replies
    1. Tequila-soaked anything sounds pretty darned fabulous, huh? lol

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