Oysters, Oysters, Oysters

Kumamoto and Hama Hama oysters from Washington State

Oysters.  For many people, this word brings to mind slimy, fishy 'things,' and they wonder, "Why on Earth would anyone eat them?"  Irishman Jonathan Swift must have empathized, with his somewhat famous line, "He was a bold man that first ate an oyster."

Bluepoints from Long Island Sound

While I admit my first experience as a teenager with oysters was a bit nauseating, I have grown very fond of oysters over the last few years.  Maybe it's the novelty of eating something raw, something untainted by the process of cooking.  Or maybe it is the briny, delicate flavor of the oyster itself.  It might also be the fact that every oyster has its own unique history, coming from the cold waters of New Brunswick, Washington State, or New Zealand (much like terroir in wine).  

Oysters are incredibly simple creatures, living on our planet for hundreds of millions of years.  They are filter feeders, eating plankton and other small food particles found in the ocean.  They're very efficient, filtering as much as 30 gallons of water per day!  And it's not just people that find them delicious.  Crabs, birds, and starfish enjoy eating oysters as well.

As for oysters as a culinary dish, people have been dining on these crustaceans since at least Roman times.  Today, the French are known as some of the more common connoisseurs of oysters.  But it's a popular dish around the world.

Oysters with a glass of Oregon Pinot Gris

For me, I prefer to buy a half dozen oysters from the Lobster Place in Chelsea Market, Citarella on the Upper West Side, or even at  my local Whole Foods.  Then I come home, pop a bottle of Sancerre, New Zealand Sauvignon Blanc, or Pinot Gris.  I shuck the oysters myself (part of the experience), but you can also request the store to do it for you, often at no additional cost.  Shred some fresh horseradish, and grab a few slices of lemon.  Bon appétit!

In New York and Philadelphia, I commonly purchased oysters for about $1.00 to $1.50 per oyster.  Sometimes, you have to buy a half dozen or dozen, depending on the store.  Another great option, if you can find it, is an oyster bar.  There are a few in NYC, and while they're not cheap, you have a great selection of oysters from around the country (if not the world).  My favorite restaurant spot is in SoHo, at a restaurant called Aquagrill.  They offer a couple dozen varieties or more everyday, along with a solid wine list.

If you're an oyster-lover, enjoy!  

If not, try one sometime when you're feeling adventurous.  It's fun and delicious!

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