Ireland produces two types of Oysters: the "Native Oyster" also known as the flat oyster (Ostrea Edulis) which is harvested seasonally & the "Pacific Oyster", also called Rock Oyster (Crassostrea Gigas) which is widely available all year round due to our cooler climate and is the one more commonly seen in restaurants.
Look at these beautiful, large, juicy fresh Rock Oysters - straight out of Donegal Bay from my friend Conor Reid's Oyster Farm. Conor and his brother Damien, have been growing oysters in Donegal Bay for over 20 years. The company, Donegal Oysters Ltd., concentrates on producing 'Speciale' quality, the highest grade, only.
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| Oysters fresh from the Atlantic Ocean! |
The Reid family export over 400 tonnes of fresh Oysters every year! You can contact Conor Reid, Donegal Oyster Ltd. at donegaloysters@eircom.net
There has always been quite a lot of debate (among chefs especially) on the correct method to open an oyster. Most french or classically-trained chefs tend to open them from the side which works best with the flat oyster. The truth is, there is No correct way to open them - just are just personal preferred methods!
So for any of you who do not know.....
Here is how I open an Oyster!
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| 1. Use an oyster knife or a small, thick, pointed (but blunt) knife. |
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| 2. Holding the oyster, flat side up, in a thick cloth to protect your hand - insert the knife at the hinge of the oyster. |
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| 3. Push and twist the knife so as to break the hinge open. |
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| 4. Slide the knife across the inside of the top shell. |
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| Half way across the top shell cut the muscle attached to it. |
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| Make the cut clean with your knife and discard the top shell. |
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5. Slide your knife under the oyster and cut the bottom muscle to loosen it completely from the shell
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| 6. Turn the oyster over, to present the better side, for service |
mmmmmm! Don't forget the Lemon wedges!
zack
