"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."
Food Writer and Oyster Expert
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.
- Flying Fish Restaurant: Oyster Tips
- Bon Appetit Magazine: Tips from Oyster Expert Rowan Jacobsen
- the kitchn: Crack, Slurp, Repeat, How to Shuck an Oyster
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?