|
With thousands and thousands of oysters laying there for the picking,
I finally decided to solve the problem of opening them without breaking
my favorite kitchen knife or cutting my hands. I lay a dozen Desolation
Sound oysters on a baking tray, then put it in the grill (broiler) and
turned up the heat. Took almost five minutes for the first oyster to
begin loosing its grip. Then I learned something surprising. Though
both of us like the flavor of fresh, iced juicy oysters, we found we
liked them as well or slightly better warmed and dipped in a horseradish
and lemon juice sauce. Trick to avoid over cooking these large, plump
oysters, was to wait just until the oyster starts spitting liquid at
the edges of the shell, then it is easy to slip a knife in, slide it
along the flat half of the shell to cut away the muscle and lift the
oyster free.
Sauce I like to make is simple -
½ cup tomato ketchup
Tsp. Lemon juice
Tsp. Worcestershire sauce
Sprinkling of garlic
2 tsp. Prepared horseradish
Dash of sugar
|
