First For Everything: #5 Oysters

About six days ago I tried for the first time some oyster mushrooms, so named for their resemblance to the bivalve of the same title. Whilst a normal person might make the progression to another fungus, I decided the logical course of action was to try the eponymous mollusc.

There are quite a number of varieties when it comes to oysters; tasty ones, pretty ones, thorny ones and the ones that produce gigantic pearls seen in old cartoons. The most notable and edible family is the Ostreidae, of which I will be sampling.

Like most shellfish, they have the impression of a mermaid's trinket

I know there are probably as many ways to eat oysters as there are varieties: Oysters Rockefeller, Oysters Kilpatrick, Angels on Horseback, a dash of Tabasco, a squeeze of lemon or simply raw. Since I'd never had them before, and didn't want to risk poisoning myself with a bad oyster, I decided to simply steam them over salted water for about five minutes.

I'll know if I have done it wrong as the grand wail of a thousand oyster aficionados will be heard far off in the distance as they read it. Still, that's how I did them; feel free to leave a comment below telling me how much I messed it up.

Incorrect or not they still look good to me

A lot of people don't find the look of shellfish very appetising, their resemblance to other land creatures of similar appearance probably being the reason. I, however, have no such qualms and so promptly placed them into my mouth.

The first thing is, obviously the texture, and it is remarkable. The outer "gills" as it were resemble the soft and yielding flesh of mussels, like rendered animal fat without the inherent oiliness. The little muscle that attaches to the shell itself has a firmer feel to it, more reminiscent of scallops.

The flavour is in no way, shape or form, fishy. A delicate briny, salted flavour with an unexpected sweetness that catches you off guard; how did that come from a mollusc? The juice that oozes from the oyster (the brown spots of liquid in the above picture) is extraordinary; a perfect seafood stock with sweet and salty notes that amplify the intrinsic flavour of the oyster, all ready made in the shell. Truly sumptuous.

Clearly, these are not only very pretty, but also delicious. With such quick preparation and cooking time annexed with such great results it's no wonder the oyster is considered the ultimate canapé. I though they were great the way I prepared them, but is there a better way? Would the flavour have been intensified if I cooked them in a shorter amount of time? Can a splash of cocktail sauce take it to new heights? have I not truly experienced their greatness unless I try it Taiwanese style; oyster omelettes?

The simply answer is: I don't know! I'm more than happy to find out myself, but drop me a message if you've got the perfect way to enjoy these shelled wonders.