Tuesday, September 04, 2012

Opening Oysters in Santa Barbara

My friend Mary Rose introduced me to the joys of buying fresh oysters from the fish market, then taking them home and opening them ourselves. Popping the blunt point of a knife into the hinge, then carefully slicing the attachment from the top of the shell. 

A squeeze of lemon is all you need (and maybe not even that). Salty, creamy, fresh. Though I love the way they do them at Hama Sushi, with ponzu (?), green onion, and a little roe, the satisfaction of prying the shells open myself and then slurping down the flesh is hard to beat.

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