This is the most traditional French way to eat raw oysters. And also my favorite.
There are many ways to eat raw oysters. But if it ain’t broke, don’t fix it. This is easy and quick. The acid in this balances the dish but still allows you to taste the oyster.
Fresh oysters, what a treat. Everyone has his or her favorite variety to eat. Like many New Yorkers, mine are normally Blue Points. Then last night my chef brought in some Kusshi. We tasted them side by side, and the Kusshi won.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
This quote embodies why I do what I do. Life is a series of highs and lows, many times during the lows I’ve enjoyed a nice carafe of wine and a spread… and poof the low was gone.
That being said oysters are best eaten with friends. So buy a couple dozen, open a few bottle of wines, and enjoy.
- 36 oysters
- 1 shallot
- 300 g aged sherry vinegar
- 7 g peppercorns
Brunoise shallot and macerate in sherry vinegar for at least 2 hours.
Grind black pepper in a mortar and pestle.
Using a China cap, sift the peppercorns.
Add peppercorns to shallots and vinegar.
Serve aside freshly shucked oysters.