WHAT'S IN SEASON: OYSTERS
Local farmer's market looking a little barren lately? Now that all the leaves and most of the holidays are gone, what new joys abound, what crops aplenty? Let's not forget nature's little surprise that hasn't just stuck around into the new year, but gotten even fresher and better: Oysters!
The general rule for oyster season is any month that has the letter "R" in it. That means: September, October, November, December, January, February, March, April, (though we've been told to be a bit wary of May and June, just FYI.) So yes, that means: We are now in the real primetime of oyster season!
If you're lucky enough to be in Paris, a lot of your local farmer's markets will have local oysters for sale, and most will even shuck them for you before loading them onto a styrofoam boat of ice to sail back home with you (if you have enough self-control, though eating oysters in the back of a taxi or on the Metro is not recommended.) But if you're most anywhere else up here in the northern hemisphere, rest assured that there's a few dozen oysters waiting at your local oyster bar, waiting just to help you through these long winter nights. There's no better way to chill out with a couple friends in the winter months, than over a (few) dozen oysters!
Check out one of my favorite oyster recipe below for some good old-fashioned at-home oyster - cooking and - dipping.
Oyster carpaccio salad:
12 fresh oysters, cleaned, shells reserved
8 sashimi grade scallops, roe removed
40 grams Sashimi grade Salmon
2 tablespoons ginger, grated
2 tablespoons chives, finely chopped
2 tablespoons white raspberry vinegar
Juice of 1/4 lemon
Salt and pepper
1. Finely chop the oysters, scallops and salmon and set aside in the refrigerator.
2. Mix the ginger, lemon juice, raspberry vinegar, chives, and olive oil in a separate bowl. Add salt and pepper to taste.
3. When ready to serve, mix the seafood with the dressing and place on top of the reserved oyster shells.
On Wednesday we will reveal Humberto's mom's best oyster recipe in our new section: "Wendy's recipes". Stay tuned.