Oysters

Description

Devon oysters are wonderfully juicy and delicately flavoured; chewing brings out the sweetness and brininess of the oyster. Eaten straight from the shell with or without a squeeze of lemon, sip and savour the liquor and you don’t really need anything else.

For those who don’t like the thought of eating raw oysters, try oyster hot pot.
Shuck and blanch 6 or 12 oysters in boiling water for 2 minutes and drain. Mix 3 tablespoons of oyster sauce with 2 teaspoons of corn flour and 100 ml of water. Finely slice about an inch of peeled, fresh ginger and cut 2 spring onions into three parts. Heat 2 tbsp of oil in a pot and gently fry the ginger and onions until scented. Add the oysters, the oyster sauce mixture, cover and put into a pre-heated oven at 180C for 15 minutes. Adjust the quantities for 12 oysters.

To open an oyster, wrap a tea towel on one hand, hold the oyster down with one hand and have the shucking knife in the other hand. Place the tip of the shucking knife at the base of the hinge and twist the knife using pressure, then lever the hinge up and open. Slide the knife under the oyster to release it.