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Oysters
Huitres
Appears in
By Ian McAndrew
Published 1989
Oysters were once so plentiful they were the food of the poor, but with the decrease in availability they have now become an expensive delicacy. They are probably best eaten raw from the freshly-opened shell with just a squeeze of lemon, but as an alternative try some of the dishes that follow using this delicate mollusc.
The three most common varieties of oyster are Natives, Pacifies, and Portuguese. Natives are often referred to by the region from which they come, for example, Whitstable, Colchester, and Helford. They are normally graded into four different sizes, grade 1 being the largest. Grade 2 is the one I would choose as it offers the best value for money.
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