Fish · Primal basics
Raw oysters
Aajonus called oysters a special food for our toxic world. Shuck, squeeze, slurp. Nothing more needed.
- 10 min
- Beginner
- Serves 1
Ingredients
- 6–12 live oysters, from a trusted fishmonger
- Lemon or lime wedges
- Optional mignonette: 2 tbsp raw vinegar + 1 tsp finely diced shallot + black pepper
Method
- 1
Scrub the shells under cold water. Keep the oysters cold and cup-side down.
- 2
Hold each oyster in a folded towel and work an oyster knife into the hinge, then twist to pop it open.
- 3
Slide the knife under the oyster to free it, keeping the juice in the shell.
- 4
Add a squeeze of citrus or a spoon of mignonette and eat straight from the shell.
