As August gives way to September, it means there's finally an R' in the month after 4 without. Why is that significant? Because those months, September to April, are the cooler ones in the UK and Ireland and by far the best to eat native seafood.
The first to arrive is the, fat, succulent bi-valve - the oyster. You either love them, or hate them. I adore them and can easily woof down a dozen without pausing. I am something of a purist when it comes to the oyster; my preference is always to taste the sweet, salty sea water and the mineral tang of the flesh. I will usually avoid the usual accompaniments of Tabasco, Champagne vinegars, shallots and the like, and rarely cook them, except for maybe slipping a few into a chowder or fish soup.
Care must be taken in choosing oysters, only ever buy from a reputable fishmonger and eat as soon as possible. If you need to keep them for a few days always store in the refrigerator. Some people shy away from oysters thinking them difficult to open. Follow these great step-by-step instructions and see how easy it is.
And to drink...personally whenever possible, CHAMPAGNE, yummy, but good flinty, chilled Chablis is also a perfect match.
- Delicious recipe for warmed oysters from Gilli Cliff
- Falmouth Oyster Festival
- Galway Oyster Festival Ireland
- 5 Restaurants in the UK to Enjoy Oysters
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