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Oysters
Most oysters are irregular in shape with oval shells, which are usually white-grey on the outside and white inside. They are 62-64mm long and weigh about 50g. The hermaphrodite bivalves produce tiny, free-floating larvae, which attach to firm surfaces such as shells and rocks in salty waters after two to four weeks.
Description
A saltwater bivalve with a sea-salty flavour and a succulent texture. In the 19th century, oysters were plentiful and cheap and were used to bulk out dishes such as pies, soups and stews. Supplies decreased into the 20th century and now this shellfish is highly prized.
Now commonly served raw with lemon and pepper, though stronger salsa type toppings are also used.
Oysters can also be steamed open like mussels, topped then grilled or baked.
There are three main varieties available in the UK – Native, Pacific (or Rock Oysters), and Portuguese.
The recipe for oysters is very simple. Shuck one open, touch of lemon juice, done.
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