There is an old myth that you should only buy oysters in months with the letter R in them. Well, yes, at one point in history due to lack of modern refrigeration, that was the case. Also, oysters will naturally spawn in warmer months making them milky, watery and muted in natural flavor. But now with modern aquaculture and sustainable farming practices, you can get a good oyster just about any time of the year.
A growing number of the fish eating nations associate seafood with summer and warmer months. Maybe it’s the fabled Lobster Roll in Maine, Fish-n-Chips in the Pacific Northwest or Fish Tacos in California and Florida.
However, when it’s cold there are a couple types of seafood that are best served during the chilly months of winter. In particular? Oysters.
garlic cloves, minced
bread crumbs, Panko preferred
fresh spinach chopped
red pepper sauce
chopped chervil or parsley
oysters, on the half shell
Lemon wedges, for garnish
Salt and pepper, to taste
Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
Nicholas and Company offers multiple Oyster options:
Shigoku, Willapa Bay WA #190430
Blue Point, Blue Point Long Island NY #190292
Fanny Bay, Fanny Bay British Columbia #190290
Kumamoto, various locations #190119