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They can be kept unopened for 2 to 3 days in a cool larder, but not in the fridge as it kills them, and a dead oyster is a bad oyster. Store them deep shell downwards, covered with a damp cloth or towel, sprinkled with ice cubes and salt. When you are ready to eat them, throw out the ones that start to gape or the ones that open easily. Remember, that they should never be opened more than 20 minutes before a meal.
Serve in the deep shell in their own liquor, with a squeeze of lemon juice, a few drops of Tobasco Sauce or chilled Vodka. They can also be served with some brown bread and butter and a pot of cayenne pepper.
They are great fun to cook at the beach, placed on foil on an open fire. Throw on some seaweed (from below the water line) for an extra smoked flavour. Cook until they pop open. Chew the oyster to release the "romantic" qualities into the body quicker.
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