Cooking Oysters

BEFORE COOKING:

Ensure that the oysters purchased are fresh. Do not consume oysters with open or cracked shells. Then wash them.

COOKING:

Traditionally, oysters are consumed raw. However, they must be very fresh. Alternatively, they can be dropped into salted boiling water with a teaspoon of sugar for no longer than 1 minute. The time is counted from the moment the water returns to a boil. Butter, thyme, and parsley are added to the water or wine. Cook uncovered. When the oysters begin to open, they are ready.

AFTER COOKING:

Place the cooked or fresh oysters on a generous bed of finely crushed ice.

SERVING SUGGESTION:

Traditionally, oysters are served raw with lemon juice, butter, and rye bread. An alternative and very spectacular way of serving oysters is to pour 25 grams of cognac and 15 grams of spirit into each oyster and ignite them. When the flame subsides, they can be eaten while drizzled with lemon. Oysters are best paired with a dry white wine or champagne.

Enjoy your meal!