The food of love - oysters from Bibendum
“Is it the zinc content of oysters that gets the pulses racing? Or simply the way they feel in the mouth? Or is it their long-held reputation as an aphrodisiac that leaves no doubt about where the afternoon or evening will lead? My guess is that it’s a combination of these factors that makes oysters the perfect food for Valentine’s Day,” says Matthew Harris, head chef of Bibendum.
“Those looking for the ultimate seduction package could consider the do-it-yourself option. I’m told that there’s something very sexy about a man who can competently open a dozen oysters. For those who haven’t done it before, I would recommend a practice run when you’re not under pressure.
·First, source your oysters. You can get them from the usual outlets, or it’s fun to visit Bibendum’s crustacea stall, located at the entrance to the Oyster Bar on the ground floor of the Michelin building. Staff will help you select your oysters, and give you guidance on storing, opening and serving.
· You can keep oysters for two or three days before eating, but the fresher the better. Keep them in the fridge, between 5C and 8C. Don’t keep them in water, or in an airtight container – covered with a damp cloth is good.
Grilled Oysters with beurre blanc & chives
(serves just 2 of course!)
12 rock oysters
1 bunch of chives – finely chopped
125g butter
2 shallots finely chopped
50ml white wine vinegar
Salt and pepper
Place the chopped shallots in a saucepan with the vinegar and boil until the vinegar has all evaporated, then remove from the heat. Cut the butter into small knobs and start whisking in 1 or 2 knobs at a time. The residual heat in the pan will melt the butter and so long as you continue to whisk until all the butter is melted the sauce will remain emulsified. Season with salt and pepper and leave on the back of the stove to keep warm.
Open the oysters and cut them free from the shell, but leave them in the half shell. Place them under a hot grill and allow them to warm for 2-3 minutes. Remove from the grill and place on the serving plates. Spoon enough beurre blanc over each oyster to cover them, then sprinkle with chives and serve.
