When they are mature, the 4 years oysters are transferred on discovering oyster beds subjected to the magic of the flow and the ebb, in waters softened by the river during several months. Oysters get more and more fine and subtle. The firm, crunchy and very thick flesh, becomes velvety under the tooth, with its taste of hazelnut and this tiny defers sweet touch, which give them a very special style.
How to Prepare
Oysters are often served raw, usually sitting on the shell. To prepare raw oysters, you’ll need to open them up by shucking them (use a thick towel and an oyster shucking knife), or you can buy them pre-shucked.
Oysters can also be smoked, baked, fried (as in crispy “oysters Rockefeller”), grilled, or used as the featured ingredient in dishes such as oyster stew or oyster-stuffed artichokes. Instead of preparing oysters in unhealthy fats, try steaming them or cooking in an oil-based tomato sauce
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