Fish and Seafood

I urge all who still think they do not like oysters, and who have a little spare money burning a hole in their pockets, to head straight for a reputable oyster bar at their earliest convenience. Take your time with half a dozen ‘native number ones’ to start. Perhaps a squeeze of lemon and a twist of black pepper, then fork the meat on to your trembling tongue.

See … nothing slimy or mucoid about these – just a texture like silky chicken breast and the cold clean slap of the sea on your palate. Drink the remaining juice from the shell, then a swig of ice-cold Muscadet. By the third oyster you should be a convert.