Dear Soup Development Team,
Substantial controversy enshrouds the months in which oysters should be consumed. One of the oldest rules states that they should only be eaten in months that contain the letter R. This adage came into prominence during a time when there was inadequate refrigeration during transport. From a health perspective, it is now safe to eat oysters year round.
However, there is another reason to eat oysters only in the Rs; the warm months are spawning season and the texture can becomes quite unappealing. I was in this camp for a while, until I ordered some oysters last summer at the Starfish Oyster Bed and Grill in Toronto during the Summerlicious festival and thought they were delicious. The warmer months can make for some interesting variations in flavour; since oysters are basically filters, the different currents can bring different, and enjoyable flavors, to the same oyster from the same oyster bed depending on climate. These days, however, the vast majority of oysters are cultivated and a high proportion of these are sterile and unable to spawn, making the argument moot.
Utimately oysters are a matter of taste, and if you actually cook or poach them, it doesn’t really matter when they are eaten. So even if you don’t rush to make this recipe in the next short while, save it for the summer and it will be equallly delicious.
I’m Not a Player, I just Schuck A Lot (Oyster Saffron Soup)
Shuck about 24 oysters and reserve their liquor (the liquid) A pretty good tutorial here on how (http://www.youtube.com/watch?v=lzWvvyfB4tw&feature=related)
In a pan on medium-low head, add:
1 tbps butter
1 tbsp olive oil
Add and cook for about three minutes:
2 garlic cloves, minced
1/4 cup celery, fine dice
1 cup leeks, finely sliced and only the white part
Add to pot and poach for about two minutes:
oysters
oyster liquid
Add:
1/2 cup white wine (optional)
1 cup heavy cream (table cream may be substituted, but don’t try using milk)
Add, bring to just under a boil and then simmer:
a pinch of saffron
pepper to taste
Add and serve
parsley to taste
Track of the Week
This week’s track is Small Axe by Bob Marley, a man who certainly did a lot of schucking in his lifetime.
Cheers,
Jayro
“made from scratch”
www.soupupmysoup.com
