Have you eaten oysters? Do you know how to do it according to all the rules? I'll tell you now.
In the photo in the article, an oyster that my son caught just the other day, in mid-July in the Crimea.
We love to dive for mussels. And then luck smiled and rapan was added to our catch in the company with a large oyster.
A wild oyster obtained by hand is not what is served in restaurants, of course. She is not selective, but something that just fell into the hands.
And it must be eaten very quickly, while it is fresh. So we are in a hurry home with our bags.
Everything needs to be washed and cleaned from sea sand, lime and grass. Only then start eating.
A clean oyster looks like this.
Further we need to act even faster.
Steps instruction:
1. Find where the shutters meet and open the shell. To do this, you need a knife or spoon, or rather its handle.
Gently pry on and... the oyster is revealed.
An open Black Sea oyster looks like this, in the photo below.
2. Quickly squeeze fresh lemon juice directly onto the delicacy. It should be cut into slices, so it is more convenient. Circles or halves are fine too.
3. Squeezed out the juice and immediately you have to drink all the obsessed with the shell. We bring the edge of the shell to our lips and suck the lemon oyster inside ourselves. In one motion!
Some people chew, but I don't recommend it. However, I recommend holding a fresh oyster in your mouth to feel its taste and feel like a gourmet.
Those who try oysters for the first time are not always impressed by the taste of fresh wild sea reptiles. They say that they are tasteless, that there is one lemon there. But... it's like olives. We also tasted them sometime not right away, remember?
So are the oysters. Believe me, they are extraordinary! This is a gourmet treat worthy of kings. Not without reason, Nicholas II preferred the Crimean oyster to the French one, while ours is more tender and tastier.
And now you know exactly how to clean it. The main thing is to get it!
Enjoy everything! And be sure to try the oysters when you get the chance, they're worth it.
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This material belongs to the author of the "Culinary Notes on Everything" channel, that is, to me, and it was previously published by me personally in my blog channel on the platform Pulse.
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