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So that the pleasure lasts

One should open the oysters just before their consumption or preparation. If one wants to serve them raw, one should lay them out on a platter or plate lined with slightly crumpled aluminium foil – and then press them lightly into this bed (much better would be to get some seaweed from the fish vendor to line the platter).

If the oyster smells foul when it is opened, one should throw it away – also when it is excessively slimy or dry. And, one should have no inhibitions about leaving a smelly oyster untouched on one's plate.

Before consumption one can test mechanically whether the oyster is still alive and fresh (raw oysters must be eaten only if they are alive). One can sprinkle some lemon juice on the shiny «yolk» of the oyster, or touch it gently with the tip of a fork: in any case the creature must show some reaction, such as a slight contraction at the spot where it is touched.

More about the travel adventures of Secret Agent Hektor Maille:

• Episode 19: With the Oyster Fork Through Paris
• Startpage of «Mission Kaki» (with overview map)
• More Recipes of the Secret Agent

There are various ways in which oysters can be prepared. They taste best when they are eaten raw, without even a dash of lemon juice – particularly when they are not simply swallowed, but chewed a bit. This gives one a taste of the various maritime aromas emerging from within their depths. We are, therefore, providing no oyster recipe here, but merely a brief guide to how oysters can be opened. It includes two methods plus one test for freshness:

• Lateral method (soft, but not always successful)
• Rectal method (brutal, with guaranteed success)
• Freshness test (so that the pleasure may last)

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