So straight after my battle with razor clams, I went on to tussle with the oysters I'd got from See Woo.
As mentioned before, you can store live oysters for a couple of days wrapped in a wet teatowel in the fridge.
However, I had no intention of keeping these little beauties.
To prep them, I used a shucking kit from Habitat for the oysters - works like an absolute dream - and I had them raw with some shallot & raspberry vinegar.
Mince the shallot or onion finely and then mix with a few good glugs of the vinegar.
Open the oysters by using a shucking kit as I did :
- wedge the oyster into the wooden oyster clamp;
- dig into the lip of the oyster with the oyster knife; and
- wiggle the knife all round the edge of the oyster.
They should open up quite easily.
If you don't have a shucking kit, you can improvise by wrapping each oyster in a tea towel and prising their shells open with a stubby knife.
Careful though - my brother slashed open his palm using this technique and ended up needing stitches ...
For full instructions and a "how to shuck an oyster" vid, see the BBC Good Food Guide.
Place the opened oysters on a plate or oyster platter and serve with the shallot vinaigrette (or Tabasco and a squeeze of lemon juice if you fancy, or even some poncy French oyster vinegar like in the bottle above).
Remember to chew!
"Yum, yum, pig's bum" as my mother-in-law says for reasons I do not fully comprehend