Raw oysters on a bed of rock salt

John Barton

John Barton

20th January 2012

Raw oysters on a bed of rock salt

my amuse bouche for valentines dinner

Ingredients

  • 2 fresh live oysters
  • Rock salt
  • Lemon wedges

Method

Shuck the oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oyster as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of rock salt to keep them steady. Serve immediately!

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