Raw oysters: Sauce or not?

[ludja]

I'm in the camp of adding nothing or else a drop of lemon juice to a smaller Northeast or Northern Pacific oyster. The accompanying glass of Sauvignon Blanc, Sancerre or Muscadet de Sevres et Maine sur Lie usually provides just the right counterpoint to the briny oyster taste; I don't want much lemon or vinegar in the mix to interfere with the wine or oyster. I also like to have some crusty white bread with sweet butter alongside.

Open to other toppings like hot sauce, etc. when I'm near the Gulf with fresh, large oysters in abundance. And yes, to fried oysters then as well!

I think that oysters served with a small topping of granita can be very interesting though. I had a great appetizer once that used some tamarind granita atop the oysters. This combination provided a nice contrast in texture, temp and flavor and was still subtle enought not to overwhealm the oysters themselves.

Edited January 23, 2007 by ludja (log)

[docsconz]

The most unique topping that I have heard of (haven't tried it myself yet) is Joan roca's "Tierra", which is basically distilled Catalunyan "earth", the theory being to mimic one of the best wine pairings with oysters, a classic one of steely, minerally Chablis.

[Country Cook]

Last year on vacation I bought them at a fish shop and ate them plain "out back" like a greedy little racoon. Next time I will bring my oyster shucker and a little bottle of tabasco.

[Bill Miller]

I love them in many ways and many guises as long as I can taste their liquor and the sea---and hear them scream "eek eek" as I crush them with my molars. Beautiful things, oysters.