Oysters on the half shells
Of all the local seafood, the oyster is my favorite. While shucking the shells isn’t exactly a fun thing to do, eating the oysters with nothing but a squeeze of kalamansi is simply divine. When I was a child, my father would buy oysters by the sack, wash and scrub them clean, place them in a huge basin then pour boiling water over them. He would strain them after a few minutes and start shucking them almost immediately. All that my brother and I had to do was to eat them off their shells. Sometimes, we would remove the meat with a fork then dunk them on a mixture of vinegar, salt and garlic. No one has shucked oysters for me since my father died. Unfortunately, my husband does not touch them (he says he always catches a fever when he eats oysters) and our daughters find them repulsive. Tough. Their loss, not mine.
I bought a kilo of oysters yesterday, about a dozen pieces or so, for PhP 50.00 (less than a dollar) and ate them all by myself. No more vinegar-salt-garlic dipping sauce for me these days. I prefer to squeeze a few drops of kalamansi over them and eat them off the shells.
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3 Responses to “Oysters on the half shells”
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wow sassy!
i love them too, oysters, since i grew up in Iloilo, where they’re really cheap and IS everywhere…I grew up loving them, and I eat them the same way your dad does.
And the best way to eat them is right off their shells, right?
TALABA..there really heavenly tasteful,i’m an avid kilawin fan myself..you name it;from carabaos to wildboars in mindanao,sea urchins to takyubo(giant clams)..but talabas’ taste is unique..i had my first taste in Villa,Iloilo(dozens of carenderia’s line the road parallel to the beach)..anyway while visiting my girlfriend there,after accompanying her home at Oton..i always passby Villa on my way back to my hotel..for 7 days all i have for dinner is oysters..:lol:..VIVA VILLA TALABA!