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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