A Dozen Awesome Oysters

If you  have read my previous blog on oysters, you can tell that I am a huge fan of this unique delicacy. I’ve been privileged to have enjoyed awesome oysters from around the world, which I thought I would share with other oyster lovers. Here are a dozen oysters that you will love.

  1. Saint-Vaast (No 0) from Normandy, also known as deep-sea oysters, popular in the winter months, finely cupped, soft mouth feel, subtle nutty flavors, not milky (spawning) at all. May be appreciated all year round.
  2. Fines de Claires (No 3) from Marennes Oleron, salty, bold tastes, elongated shell with a softer colored flesh. As their French name and origin explain, they are “nice and bold.”
  3. Prat Ar Coum (No 3) from Bretange, exquisite and rare species, flat with a nutty after effect.
  4. Gillardeau (No 2) from Normandy, finished in the salt ponds of Marenne-Oleron, soft, plump meat, yet chewy texture, scent of the sea and sweet. They can also be found in Ireland.
  5. Belon (No 0-2) from Brittany, rare/limited, briny, crisp bite with seaweed flavors, smooth soft shell. Sometimes minerally and at other times hazelnut notes can linger on your palate. One of a kind, something very unusual!
  6. Mallorcan (No 00-0) from Mallorca, Balearic Islands, large, plump, juicy, creamy. (These gorgeous oysters were not on the menu. But the chef Garcia of La Forteleza, Cap Rocat, was gracious enough to allow me to try them.)
  7. Gigas (No 3) or “Pacific Oysters”, fluted shell, fruity like melon flavor. Available in Europe or the Pacific coast.
  8. Wild Atlantic or “Virginicas” (No 2-3), known as a fusion oyster, tear drop shaped, sweet and briny, buttery and full bodied infused with rich minerality.
  9. Atlantic Blue Points (No 3) from Long Island Sound, high briny taste, mild, lots of liquids, satiny meat sweet finish.
  10. Parc de l’Impératrice (No 3), plump and briny with a sweet finish. I enjoyed these recently at Brasserie Vagenende in Paris. These beautiful oysters were produced by Joël Dupuch, who has been called “the most famous oyster farmer in France.”
  11. Edulis, European flats also known as “Belon” (No 3), unique and complex taste, super creamy, salty mouthfeel.
  12. Malpeques (No 3), from Prince Edward Island, rich, briny-sweet flavors.

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