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Eat Sheet: Oysters Jan 29 2008

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The Scoop on Sauce

The Lineup

Photo by Kenneth Chen. All photos: food styling by Brett Kurzweil, art direction by Brent Murray. Model: Harmon Walsh, grooming by Jenni Klein.

Very few foods can claim a history like that of oysters. They have been harvested and consumed since Roman times, are believed to have aphrodisiacal powers, and have managed to be classified as both peasant food and haute cuisine. With our expert tips, you can keep oyster eating from feeling like a shell game.

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The Scoop on Sauce

Photo by Kenneth Chen

Purists insist that accessorizing with anything other than a squeeze of lemon juice or a splash of mignonette (a sauce of wine, vinegar, shallots and pepper) is unthinkable.

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To Chew or Not to Chew

Photo by Kenneth Chen

To eat a raw oyster, tip the shell into your mouth, being careful to not spill the flavorful “liquor” surrounding the meat. Oyster lovers are divided as to whether it’s better to chew or simply slurp it down, but there’s really no wrong way to do it.

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The Raw and the Cooked

Photo by Kenneth Chen

When oysters are cooked, their slippery texture firms up, and the taste becomes milder. Most chefs agree that cooked is the best way for a beginner to ease into experiencing oysters in all their briny glory.

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Pourings and Pairings

Photo by Kenneth Chen

While champagne is a traditional accompaniment to oysters, it’s more a marriage of convenience, since both are considered decadent party foods. But many dry, acidic white wines work equally well.

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