- 2 fresh live oysters
- Rock salt
- Lemon wedges
Raw oysters on a bed of rock salt
John Barton
20th January 2012
Raw oysters on a bed of rock salt
my amuse bouche for valentines dinner
Ingredients
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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