Oysters

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From the time when oysters were a food for the poor, through to the point when squid turn into calamari, we've an ocean of seafood secrets.

Alive, alive-o

Cassanova was partial to the odd oyster, while in the 70s it was the prawn cocktail which was the talk of the town. Fashions change, but we can never get enough seafood.

Serves 2

Ingredients

8 oysters
1–2 shallots, peeled and chopped finely
white balsamic vinegar

Method

Mix the shallots and vinegar together. The vinegar should just cover the shallots.
Take a fresh oyster and flip it open with an oyster knife. Break it open at the hinge and work around the shell. If you haven’t got an oyster knife use a blunt knife. Discard the top shell leaving the oyster meat and any juices in the base shell. Then, using a knife, ‘dis-attach’ the oyster from the shell, making sure you leave nothing behind. Leave the oyster in the shell as eating it from the shell is half the fun.
Take a teaspoon of the shallot and vinegar mix and put it onto the oyster.
Pour the oyster from the shell into your mouth, chew once and throw it down the hatch! Oysters are best washed down with champagne.