Midnight was fast approaching and after our 2 beautiful starters we had a classic from my country: codfish. It’s more traditional to have for Christmas but this year I was in Italy so the menu was different. So I decided to cook it for New Year’s Eve dinner. I decided to make a recipe that I’ve already shared with you so just follow the link to have a peek at it again: Codfish in cream with baked potatoes 🙂
To celebrate the beginning of the new year in style, I decided to bring oysters au naturel to the table… Nice, hum? We absolutely love oysters and every time there’s anything to celebrate, they show up! And whenever I need, my fishmonger has a good supply so I’m never disappointed.
This year I was planning to do something different, maybe gratin? But the boyfriend stopped me in my tracks. No, no, no, oyster are best eaten au naturel just with a bit of lemon juice. And although I was in charge of the cooking, I had to agree with him. Let’s not spoil something that is so good as they are. I know that for most of you, the thought of having raw oysters is not a good one. But for those out there that like it, you know exactly what I’m talking about 🙂
There’s not much happening to the oysters in this case besides opening them, squeeze a bit of lemon on each one and eat 🙂 The tricky bit can be the opening part. If you want, the fishmonger can open them for you. In my case, I prefer to do it myself. I find that if I buy them already open, I may loose the sea water they have inside and that’s what gives them the nice sea flavour. So usually get my knife and open them just before eating. It may be hard work but it’s worth. I then prepare a tray, fill it with ice and place the half oyster shell on it. The tray can be kept in the fridge till it’s time to serve. This way we make sure they are really nice and cool at the time of eating.
And we welcomed 2016 with oysters au naturel and Prosecco 🙂