Oysters on the Half Shell

Before I start writing about Thanksgiving (you didn't think I wouldn't, did you?), I just wanted to talk about oysters again, but only briefly. Last weekend I was in Massachusetts and I brought 2 dozen oysters as an offering to my hosts. Very simple affair. For all you New Yorkers, Fairway sells them for 99 cents a piece or you can hand pick them yourself at Sea Breeze Fish Market on the corner of Ninth Avenue and 39th Street for about $7.00 a dozen. I'd avoid the oysters in Chinatown; they're inferior to what you can get elsewhere.

Oysters on the Half Shell

Shucking is some-times daunting, but all you really need is a sturdy towel or two and a good oyster shucker (I have a few but the smallest one has proven to be the best). You need to get into the tiny crevice where the shells meet and pry your way in. I sometimes cheat and put them in the oven for about 5 minutes at 400º but if they're nicely shaped oysters without any barnacles, it all becomes rather simple. 

You should have cold running water going in the sink where you will be storing the oysters while you shuck. Rinse the oyster shell as you shuck, but once you've opened the oyster do not rinse; you want to keep the oyster liquor in the shell - the real taste of the sea! Arrange the oysters on a platter and serve with any variety of sauces available on the market (red Tabasco, green Tabasco, Sriracha or any other hot sauce, including freshly grated horseradish, etc.) or you can make your own cocktail sauce (recipe for mine below) or a Mignonette Sauce of white wine or champagne vinegar and minced shallots.

Paul's Cocktail Sauce

1 cup Tomatoes (crushed) or you can use any kind of tomato on the market but you really do want to avoid ketchup altogether.

1 Tbs. Sriracha

3-5 dashes of Tabasco

5 Tbs. freshly grated Horseradish (or lots of red horseradish for a ruby-colored cocktail sauce!)

1-2 Tbs. Gin

Mix well and place in the center of the platter and serve with lemon wedges.

I was also in Boston on Sunday (Gardner Museum, see old friends) and had the pleasure of eating almost nothing but oysters at the Island Creek Oyster Bar of Island Creek Oyster fame. Fantastic array of oysters (we had at least 4 different types), clams, shellfish and more. Anyone who loves shellfish should definitely make it a must-go-to place on their itinerary. On the corner of Commonwealth Avenue and Kenmore Street.

Buon Appetito!