Learning to love oysters

"I'll take ten" I told the butcher over the clear Plexiglas fish case at the grocery store last Saturday afternoon. My husband was out of town and I was finally trying my hand at preparing oysters. I had never even eaten them at a restaurant, yet here I was, ordering ten live oysters. I didn't even know how to shuck them, let alone did I own a proper shucking knife. YouTube and I were friends that night!

As I was trying to open the oyster shell with a dull butter knife and a washcloth (so as to avoid hurting my hand), I was thinking how glad I was that I didn't have to serve these to anyone. I had no one to please; it was just a fun experiment for myself. Learning to prepare oysters has been on my to-do list for quite a while, ever since I learned of their fantastic nutrient profile and supposed fertility "superfood" status.

The verdict? Raw oysters is going to take some time to get used to! The meat tasted pretty good, but it was the salty oyster juice that really got me. I did eat them, but the wheels were turning in my head for how to really enjoy the remaining 7 in my fridge. And then I was wondering why I had bought ten when I hadn't ever eaten one before. I guess I assumed that since I liked clams and scallops and shrimp, oysters should be no problem.

The next night I decided to steam three for about ten minutes. The result? Delicious! I ate them on top of a large bed of mixed greens, orange bits, avocado, and homemade dressing. I am sure there are better ways to prepare oysters, but I wanted something easy and quick. Plus I got a lot of great nutrients in one meal. You can bet raw oysters will be attempted again at a later date for sure, but for now, we've got to start somewhere.

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