New Years Resolution #3: learn to shuck oysters
Since the very first one it was love at first slurp. There was something about their salty-sea, creamy-sweetness that was just so lovely. For years I tried eating oysters whenever possible and often thought how wonderful it would be to have a dozen every day for lunch. That is, until the time I got horribly sick after eating just six during a spring-break trip to London my junior year in college. After that I didn't touch them for years. Then I was taken to Nobu on my 28th birthday. Nobu. Omakase. Oysters. Enough said. The flames in my heart were fanned once again.
Since the very first one it was love at first slurp. There was something about their salty-sea, creamy-sweetness that was just so lovely. For years I tried eating oysters whenever possible and often thought how wonderful it would be to have a dozen every day for lunch. That is, until the time I got horribly sick after eating just six during a spring-break trip to London my junior year in college. After that I didn't touch them for years. Then I was taken to Nobu on my 28th birthday. Nobu. Omakase. Oysters. Enough said. The flames in my heart were fanned once again.
Last year after a particularly delicious afternoon with Fig at The Hungry Cat I decided I needed to learn how to shuck my expensive habit. My only attempt, when I was 22, had been a complete disaster. Four oysters, bought at Dean & Deluca on my art school budget, to go with a bottle of champagne that my dearest friend, Karenin, had given me on my birthday. After taking first a screwdriver and then a hammer to them I abandoned the oysters in the kitchen sink and opened the champagne. In one last wishful, futile attempt I came back to the kitchen, half way through the bubbly, and banged the oysters against the floor.
Yesterday, I learned that opening oysters is actually a lot easier than that experience. What I didn't know then but know now is that banging the oysters will make them shut tight. Instead of trying to crack them open I should have scrubbed them clean with a brush. Then one by one, held steady and flat side up with a kitchen towel, taken an oyster knife on a diagonal at their hinge. Turning the knife like a key until the shells popped open. Now thanks to Corina, the chef and one of the owners of the restaurant where I work, I know.
In what can only be described as oyster heaven I stood with Corina in her brother's beautiful sunny kitchen shucking close to two-hundred oysters with two other friends. Passing out dozens in ice filled plates with a mignonette made of shallots, pepper, and prosecco at a rowdy pool party .
It was so simple and the best part, eating breaks.
Yesterday, I learned that opening oysters is actually a lot easier than that experience. What I didn't know then but know now is that banging the oysters will make them shut tight. Instead of trying to crack them open I should have scrubbed them clean with a brush. Then one by one, held steady and flat side up with a kitchen towel, taken an oyster knife on a diagonal at their hinge. Turning the knife like a key until the shells popped open. Now thanks to Corina, the chef and one of the owners of the restaurant where I work, I know.
In what can only be described as oyster heaven I stood with Corina in her brother's beautiful sunny kitchen shucking close to two-hundred oysters with two other friends. Passing out dozens in ice filled plates with a mignonette made of shallots, pepper, and prosecco at a rowdy pool party .
It was so simple and the best part, eating breaks.
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3 comments:
Sweet! Oddly enough, I learned how to chuck oysters with Eric when we went to St. Petersurg. besitos.
'shuck', that is.
You are the main reason I can now say that I like oysters. Next time we have them I want you to teach me how to shuck.
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