How To Open And Serve An Oyster

“The oyster is a prolific bivalve, raises its young inside its shell.

How it piddles is a riddle, but it does so what the hell!” Anon.

AAh, the oyster or, as we say here in France, les huitres. I luv ‘em!

Opening or shucking an oyster takes a bit of practice but once you’ve got the hang of it there’ll be no stopping you. Be sure to check for bits of shell that are floating in the juice and remove them once ’shucked’ though, these are easy to spot as they generally float around the edges of the juice.

Here’s a video from our friends at Bowmore Scotch Whisky - I will comment afterwards on the vanity and daftness of chefs who think they know it all!

OK Chef! A few issues here:

Yep, happy with the way you opened the oyster but you fail to mention at which end is the place to insert the pointy thing ( oh yes, you also forgot to mention the fact that a special tool is preferable to use too!). See The Butler Bureau’s oyster page for full instructions on oyster opening.

You didn’t think to mention the fact that shavings/flakes of shell can find their way into the end result and should be removed. Take your time, do things properly. A butler’s guests won’t thank him if their oysters are littered with shell grit.

Sure lemon juice and Tabasco ( or just lemon juice) is nice but why not mention another ’standard’ : finely chopped shallots in red wine vinegar, allow to marinade for an hour or two prior to service ( my personal favorite) :-)

Finally what’s all that, ” Don’t chew” advice for?

So many people think that an oyster should just be swallowed down immediately - what nonsense! Hold the oyster in your mouth swallow those lovely ’sea flavored’ juices, then press it up onto the roof of your mouth, crush it with your tongue to release yet more of those subtle flavors THEN swallow!

So, sure, don’t chew ( but if you do, so what!) but don’t just treat it like bad tasting medicine that has to be swallowed down as quickly as possible!

Aah mon chef, stop being in such a hurry!

Coq au Vin (as promised)

Most of my old French cook books suggest an old bird for this and I suspect this is because if you keep chickens for laying and they’re getting a bit passed it - it’s COQ AU VIN TONIGHT CHERIE!

Better that than open your coop in the morning and finding your bird dead of old age - even the French might feel a bit odd cooking that!

The only additions I’d make to this fine video are to:

1) Use a reasonable red wine - for me it’s a Cotes du Rhone
2) I use shallots rather than pearl onions
3) I buy some organic Pork Belly (wood-smoked is good) and make my own super-size lardons

Plus kill your own chicken! Once you’ve wrung its neck hang it up by its feet from, say, a washing line or get a fellow employee to firmly grab a leg in each hand - now cut its throat and catch the blood in a clean container.

This, when added very slowly, will thicken the dish (so no need for flour now) and take it to another level of taste!

Be sure to add it slowly mind as a bit too much and your sauce will solidify (yep, it’s called coagulation!) are you man or woman enough for that? If so talk to your friendly local butcher and ask how you can get some chicken or pork blood if you aren’t a chicken killer or able to get your murderous hands on a live fowl.

The acid test is to make your Coq au Vin but not to tell your guests or clients about the blood thing. Bask in the compliments as to how this was the finest meal they’ve ever had. Whether or not you spill the beans (blood!) at the end is up to you - I’d advise against it!

Next Page →