Shucks, learn the knack of opening
the Solent. The Blue Marine ation hopes to restore a healthy tion by 2025. project, backed by Olympic sailing Sir Ben Ainslie, plans to run its ster festival next year. es containing batches of oysters placed at dozens of marinas and ber Dock in Portsmouth. The first were installed last November and esults are promising. okesman said: “It will improve nomy, the fishing community, the ommunity, and the water quality Solent, which is important for m. It’s a real plus if we can succeed oring it. We won’t know how sful the eggs have been until the the year but we are optimistic.” looks like the native oyster has a ure. Fans point out that oysters from each region produce different flavours. Colchesters from beds at West Mersea, Essex, have a herby, sap-like taste. Whitstables are known for their saline, silky plumpness.
The British oyster season started last Thursday and lasts until April. The shellfish are eaten only in months whose names contain the letter R.
And if you still have doubts about the benefits they bring, bear in mind that the legendary 18th century lover Casanova ate 50 for breakfast. He believed they were an aphrodisiac – and he may have been on to something.
Modern researchers have found oysters to be rich in rare amino acids that trigger increased levels of sex hormones. So if you need something to bring you out of your shell... OPENING an oyster is called shucking. Here chef BrianTurner explains how to do it. 1. Hold the oyster with its cupped shell in the palm of the hand. Ideally use a glove or a thick tea towel. 2. Push a sharp knife in at the hinge, twist around and open the shell. 3. Scrape the knife across the top shell to sever the muscle and then cut off the bottom shell. 4. Open the oyster very carefully, making sur e you don’t damage it. Try to avoid getting any shell or grit on the flesh. 5. Serve as soon as possible after opening, with a sprinkle of Tabasco Sauce and lemon. Brian, left, will be judging the 24th Tabasco Oyster Opening Championship on September 13 at HIX in Soho, London.