While you won’t find Pennsylvania-raised oysters anywhere, some of our neighboring and nearby states, like New Jersey, Delaware and Virginia, are growing impeccable oysters that you can find in seafood restaurants, bars and cafes all over the state. It’s a tactile food, eaten with the hands, and a spiritual one, too each little oyster is a moment to say “yes” to experience and to life, and to merge, in a way, with the essence of the sea. There is the ritual of squeezing the lemon across the half shells, dressing each oyster up with a few drops of vinegary mignonette, tipping your head back and preparing for the moment.Īnd then there is the actual experience of the oyster in all its slippery, sweet, saline glory. There is the presentation: the tray, usually metal or sometimes a fancier platter, with its ice chips, lemon wedge and tiny bottles of hot sauce. For fans of oysters, perhaps the most mysterious of all bivalve creatures, the pleasures are practically innumerable.
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