Oysters…. ambivalent food, isn’t it? I know someones how would die for it and know many others who would never ever tasted even if they died of starving.
My first memory with oyster was about 10 years ago. I was sitting in a fancy restaurant where lots of dozens of oysters were sitting on ice. They looked so inviting I couldn’t resist them. But I was more than disappointed. It was not tasty, not bad just like nothing. So after then I haven’t tried again. Until a couple of weeks ago when I read a great interview on lovely Lizzy’s site on Bizzy Lizzy’s Good Things. There were so many new infos in that to me, that I decided to go for it again. I searched heavily on the web for a recipe to my taste. I was sure to eat them with some juicy veg. And what could be juicer than some fresh, red tomatoes? So tomato salsa proved a good decision and all in all it was much more delicious than anything in my kitchen recently.
a dozen of fresh oysters
4 red tomatoes
a good handful of yellow tomatoes
half of red onion
small bunch of flat parsley
half of lemon juice
- Make the salsa: dice finely tomatoes, onion. Put into a bowl then add some salt, finely sliced parsley, lemon juice. Chill for at least half an hour before serving.
- Clean the oysters outside under running water. Rub the shells with your fingers or a stiff brush if you have one for this purpose. Keep the oyster tightly in a towel to protect your hand. With the flat side up insert the tip of an oyster knife into the hinge or near the hinge. Open oysters carefully. If there is any grit inside the shell carefully wipe away. Never wash an oyster after it has been opened.
- Place the opened oysters on the bed of ice cubes or crushed ice. Put some salsa into the shells and serve immediately with lemon wedges.