Oyster in History

Oysters? The word alone inspires a gamut of responses. Historians favour the Ancient Romans and the Greeks as the first to discover and cultivate oysters.



American Indians have been credited with discovering the culinary value by creating the first oyster stew. Poets, artists and lovers through the centuries have extolled its virtue as a passion enhancer - Casanova, history's greatest lover, owed his prowess in the boudoir to oysters …



Although oysters have managed to maintain their mystique through the years, we do know that they are as delectable as they are mystical.



Beds in China?
Artificial oysterbeds existed in China long before the Romans and Greeks took up the practice of cultivating them, according to British Oyster expert, John Philpots. The Chinese occasionally ate their oysters raw, their preference being for dried oysters.



Cultivated Greeks?
Greeks began to cultivate oysters as early as the fourth century BC. The fisherman would toss broken pottery dishes onto natural oyster beds where young, fledgling oysters looking for a suitable nesting spot would settle. Unbeknown to them they were not only laying down the foundations for the recycling industry, but cultivating the delectable mollusc as well.



And the French?
Oysters were used as projectiles by the Huguenots after their ammunition ran out at the siege of La Rochelle (16 Century).



Do as the Romans do …?
Oysters were in great demand at luxurious tables of Rome, where no orgy was complete without them. The Roman Emperor Vitellius was said to have eaten a thousand oysters at a single sitting.

Oyster stories through the centuries are too numerous for all to be recounted. They are best served raw on the half shell with Tabasco, pepper and lemon being optional.

Advice - Handling Oysters

Handling and Preparation Oysters

It is most difficult to define the taste of oysters-they are briny but there is a freshness in the taste that is startling, and makes them deservedly highly prized. The classic way of serving oysters is opened, raw on a bed of cracked ice, decorated with seaweed if you can obtain it, lemon juice and tabasco sauce too. Champagne is the obvious accompaniment, but ant dry white wine is good, as is Guinness.

Oysters can also be bought frozen in the half-shell, or as frozen meats, in frozen ready prepared dishes and smoked, in tins.

Oysters have a surprisingly distinctive flavour when cooked, and a few can be used to great effect in dishes such as omelettes, steak and kidney pies and fish chowder.

They are also used in such classic dishes as Angels on Horseback, and Oysters Mornay, but they have wider uses too, with garlic or herb butter, seafood salads, or even breaded to give a contrast of textures.

Handling Oysters
The oyster in its shell is a living animal and should be treated with care. Like any other fish or shellfish, it should be kept cool. Store with the deeper cup shell underneath in order to retain the precious oyster liquor, and cover with a damp cloth.

Oysters can be kept alive for a few days in a refrigerator operating at 5-8°C (40-45°F) but should not be taken in and out of the refrigerator. Discard any oysters that are gaping, and do not close when tapped.

Tips - Shucking Oysters

Opening (Shucking) Oysters
Oysters can be opened at the side and at the hinge. The aim is to cut the muscle attaching to the top, flat shell and reserve the maximum liquor. Oyster's meats should be used as soon as possible after shucking, but can be kept for up to 24 hours in a refrigerator if covered.

1. Hold the oyster firmly with a cloth in one hand, hinged end towards you. Insert knife into the small gap in the hinge, twist blade to separate shells.

2. Slide knife blade along inside edges of upper shell to sever the muscle holding the shells together. Discard upper shell. Clean out any pieces of broken shell with the knife point.

3. Cutting towards yourself, run the knife blade under the oyster, to sever the muscle attaching it to the lower shell, thereby freeing it.

Better presentation will be achieved by turning the oysters over and serving in either shell, drained or in their own juices.

Tasty Recipe - ANGELS ON HORSEBACK

1 pt. oysters
2 tsp. chopped celery (optional)
1/2 tsp. salt
Dash of pepper & paprika
Bacon slices, cut in half



DIRECTIONS: Drain oysters on paper towels. Sprinkle with salt, pepper, paprika & celery. Roll bacon around each oyster & secure with toothpick.Place under broiler for 8-10 minutes, or until bacon is crisp. Turn carefully & broil other side for 4-5 minutes, or until bacon is crisp.Serve at once as appetizers or for a meal.

Tasty Oysters Recipe

Welcome to our recipe collection.

Oyster Kilpatrick
12 1/2 shell Clevedon Coast Oysters¨
1 clove crushed garlic
3 rashers bacon chopped
1/2 cup grated cheese
Freshly ground black pepper
1/2 tsp cayenne pepper
3 tsp Worchester sauce
3 tsp tomato sauce

Mix ingredients together and spoon over oysters in the shell. Bake in a hot oven (200 degrees C) for 8-10 minutes.

Pesto and Parmesan Cheese Oysters

Pesto (your choice)
Shaved Parmesan Cheese
12 1/2 shell Clevedon Coast Oysters

Spread 1 tsp Pesto spread over each oyster, top with some shaved parmesan cheese. Grill in a hot oven (200 degrees C) for 1-3 minutes until cheese is bubbling and brown.

Oysters with Coriander Dressing

36 oysters on the half shell, well-chilled
2 T finely chopped coriander
1T finely snipped chives
1T light soy sauce
Juice of 1 large lime
Half tsp sugar
Quarter cup oil
Freshly ground black pepper

First, make the sauce by combining all the ingredients adding the oil last. Season well with plenty of pepper. Arrange the oysters on a serving platter, drizzle each one with a little coriander dressing and serve.

Oysters with Oriental Dressing

1 pot of oysters
Half cup rice vinegar
1 tsp grated ginger
1 tsp lemon zest
2 tsp soya sauce
1 spring onion
A sprinkle of coriander

Method: Combine all ingredients and pour into pot of oysters. Leave longer for the marinade to really sink into the oyster.

Bloody Mary Shooter

1 oyster
a nip of vodka
tomato juice
a dash of tabasco/worchester sauce
freshly ground pepper

Combine all ingredients in a shooter glass

Oysters Vol Au Vent

1 dozen vol au vent shells
1 dozen oysters
2 tbsp butter
4 tbsp flour
1 tbsp parsley chopped finely
1 medium onion chopped very finely
2 tbsp cream salt and pepper to taste

Melt butter and mix in flour to make a roux. Add seasoning, onion and oyster juices and stir until thickened. Add cream and oysters and simmer gently until oysters are cooked. Place in vol au vents and heat through in a hot oven before serving.

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