Chances are you’ve been introduced to a raw oyster at some point in your life and you probably scoffed at these tasty morsels with disgust. Now you’re a bit older, a tad wiser and you are realizing oysters can be delicious when they’re not muddled in a shot glass. Need some convincing?
Oysters and wine is the perfect summer combo. These bivalves are extremely healthy and low in calories (10 calories and 6 grams of protein p/o) so you can knock back an extra glass of vino without the guilt. They also come in various sizes and flavors to please just about any palate.
The best way to eat oysters is chilled on the half shell. Often you will see various preparations but we like to keep it simple. Maybe a squeeze of lemon and a dash of cocktail sauce but you want to taste the oyster and not the accoutrements.
Beginners – New to the scene? You definitely need an open mind when throwing back a few raw oysters. Look for the little guys from New Brunswick, especially the Beausoleil’s. They are small with a clean finish.
Salt Lovers – Look for oysters grown near open water on the East Coast; Maine and Massachusetts offer super briny oysters for all you pickle lovers out there.
The Sweeter The Better – If you hate salt and want a oyster with a bit of sweetness, look for the Kumamotos or anything from the Pacific. Steer clear of the East Coast oyster and you should be fine. Pair your Kumamotos with a glass of Sauvignon Blanc and you will be singin’ our praises. The melon notes in the wine will bring out the fruitiness in the oysters.
Most restaurants will let you buy singles so start trying as many as you can. Just like wine it’s all about discovery. Figure out your likes and dislikes and try to pick up on the Merrior or of each oyster. Bottoms up!
