Traditionalists will tell you the best way to eat oysters in the half shell is naked, freshly opened, with nothing at all.
It’s a nice way to enjoy them especially if you’re feeling lazy and the only work you want to do is a bit of shucking.
Personally, if you gave me a dozen oysters, half a lemon, some tabasco, and a couple of pints of Guinness than I’d be a happy man.
You might find both these ways of slurping down natures viagra a little boring and want to spice them up a little. And the great news is that the creamy texture and sweet briny taste of oysters can handle a lot of different flavours.
Sweet, sour, hot, and spicy all go well with oysters. The trick is to restrain yourself a little, you don’t want to overpower the delicate natural flavour of the oyster.
Most of the oyster topping recipes that follow are quick and easy with minimal prep, chopping, or slicing. You could easily whip up a batch in under 5 minutes.
There’s some tasty vinaigrettes flavoured with different fruits, spices, and herbs all designed to complement sweet brininess of the oyster.
I’ve got a few ice cool granita oyster topping ideas for you to try (more on those later) as well as a couple of really quick hot toppings. Which are my own personal favourites.
Let’s get to it….