How to open an Oyster
There's an art to opening an Oyster.
These salty briny delights from the sea are often hard to breach with their solid shells, there's a specific technique however that ensures you are able to remove as much meat as possible from these delightful marine meals.
History of Oysters
Oysters are cultivated in Atlantic and Mediterranean marshes and estuaries in salty and brackish waters. The changing tides are what give them such a robust shell.
Oyster cultivation started in the 17th century but it wasn't until the early 1900s in Maryland that oysters were shucked open with knives.
Opening your Oysters
Our step by step guide highlights the simple and satisfying process to opening and enjoying your oysters.
About our Oysters
Our oysters come from David Hervé, a passionate family that has been devoted to the oyster farming profession since 1939. Responsible for cultivating the world's most famous oyster, the Fines de Claire. Cultured on the French Atlantic coast in the Marennes-Oléron basin, the oysters are bred in beds 5km out at sea, then matured in shallow ponds called 'Claires'. The fines acquire a superior quality shell to oysters grown in the open sea thanks to the mixture of of the fresh and saltwater.
Improving the taste of your Oysters
It is true that oysters are perfectly fine to eat by themselves, the flavour can be enhanced with the addition of a slice of lemon. If you'd rather something else you can create a mignonette, a tangy condiment made from vinegar and shallots that adds an alternative zest to your raw oysters.
Gourmet de Paris offers a desirable selection of Oysters from the renowned David Hervé, as well as an 'Oyster Knife' for you to open and serve your own oysters fresh!