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Indulging in oysters

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It’s no secret – I pretty much scream it from the rooftops every other day – but oysters are one of my absolute favourite things in the world. This time of year everyone jumps on the bivalve bandwagon thanks to their aphrodisiac properties, giving me another excellent reason to eat them and write about them. But as far as I’m concerned, there’s never not a good time to eat an oyster, providing they are a) freshly shucked and quivering on ice b) not smothered in bacon (Kilpatrick) or encrusted in cheese (just plain wrong).

Here are a few ways I like to indulge in my oyster infatuation:

Visit: Wright Brothers Oyster Bar have various branches around London (Soho, Spitalfields, Borough), but the Borough outpost for me has always been the one with the best buzz. There are usually at least 7 varieties, both French and British, chalked up on the board and platter of shellfish on offer.

Buy: I always eat Poole Rock Oysters when I visit my parents down in Dorset, so I was delighted to find you can order them online and have them delivered to London. 30 oysters plus oyster knife, £30 incl delivery, from dorsetoysters.com.

Use: When it comes to shucking, I find the pointy blades without the safety guard the easiest to use, just watch your hands! Wrap a teatowel around your hand, clasp the oyster tightly and dig the point into the hinge and give it a good twist like you would a screwdriver.

Make: I am a bit of a purist when it comes to garnishes. I prefer to opt for a little spritz of lemon juice or a tiny spoonful of ‘mignonette’ over the uber-adorned Rockefellers or New Orleans styles. To make your own mignonette simply peel and finely chop a shallot and add red wine vinegar. Simple, effective.

Taste: ‘Oysters Raveneau’ at the newly opened wine bar and bistrot Noble Rot. The brainchild of Sportsman chef Stephen Harris, their beautiful oysters are served with a tangy apple granita, to emulate the sea shell and apple notes in a good Chablis. There’s also an excellent wine list brought to you by the team behind the eponymous indie wine magazine.

Nobel Rot Wine Bar
51 Lamb’s Conduit Street
London
WC1N 3NB

SERVE: Crushed ice or rock salt make for a pretty and stabilising bed for your oysters. Nestle them in and then the beautiful juices won’t tip out. For an extra pretty look, add some seaweed, fresh or dry (pictured above with seaweed from the Cornish Seaweed Company).

 

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
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It’s no secret – I pretty much scream it from the rooftops every other day – but oysters are one of my absolute favourite things in the world. This time of year everyone jumps on the bivalve bandwagon thanks to their aphrodisiac properties, giving me another excellent reason to eat them and write about them. But as far as I’m concerned, there’s never not a good time to eat an oyster, providing they are a) freshly shucked and quivering on ice b) not smothered in bacon (Kilpatrick) or encrusted in cheese (just plain wrong).

Here are a few ways I like to indulge in my oyster infatuation:

Visit: Wright Brothers Oyster Bar have various branches around London (Soho, Spitalfields, Borough), but the Borough outpost for me has always been the one with the best buzz. There are usually at least 7 varieties, both French and British, chalked up on the board and platter of shellfish on offer.

Buy: I always eat Poole Rock Oysters when I visit my parents down in Dorset, so I was delighted to find you can order them online and have them delivered to London. 30 oysters plus oyster knife, £30 incl delivery, from dorsetoysters.com.

Use: When it comes to shucking, I find the pointy blades without the safety guard the easiest to use, just watch your hands! Wrap a teatowel around your hand, clasp the oyster tightly and dig the point into the hinge and give it a good twist like you would a screwdriver.

Make: I am a bit of a purist when it comes to garnishes. I prefer to opt for a little spritz of lemon juice or a tiny spoonful of ‘mignonette’ over the uber-adorned Rockefellers or New Orleans styles. To make your own mignonette simply peel and finely chop a shallot and add red wine vinegar. Simple, effective.

Taste: ‘Oysters Raveneau’ at the newly opened wine bar and bistrot Noble Rot. The brainchild of Sportsman chef Stephen Harris, their beautiful oysters are served with a tangy apple granita, to emulate the sea shell and apple notes in a good Chablis. There’s also an excellent wine list brought to you by the team behind the eponymous indie wine magazine.

Nobel Rot Wine Bar
51 Lamb’s Conduit Street
London
WC1N 3NB

SERVE: Crushed ice or rock salt make for a pretty and stabilising bed for your oysters. Nestle them in and then the beautiful juices won’t tip out. For an extra pretty look, add some seaweed, fresh or dry (pictured above with seaweed from the Cornish Seaweed Company).

 

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Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

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WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

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Profile Photo
WRITTEN BY:
Frankie Unsworth

Frankie is Khoollect’s Food Editor. It's her job to devise and test new recipes, and make every di...

READ MORE BY Frankie Unsworth

You decide

Your dream holiday destination

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