THE WORLD ISyour oyster

The world is your oyster

Oysters have a delicious, intense rush of umami flavor that is unparalleled; eating oysters is a truly unique flavor experience. Fresh, slightly briny oysters are a way to elevate any date night, dinner party or holiday spread.

MERROIR

From the depths of the ocean, oysters can be found around the globe on rocks and piers in the saltiest of waters. Just as the land grapes are grown in, called terrior, can affect the taste of wine; the merroir- the environmental factors of the ocean- affect the taste and shape of these shellfish. The salinity of the water around them, the temperature of the water, all plays into the final flavor of the oyster. The most common types of oysters are Blue Point (Atlantic) oysters, Olympia oysters, Kumamoto oysters, European Flats (Belon Oysters), Sydney Rock Oysters, and Pacific Oysters.

WHICH OYSTERS ARE BEST?

Draeger's Seafood Mangers are partial to the Atlantic Blue Point Oysters from Bevans Oyster Company, located in historic Westmorland Count Virginia. Nestled between the Potomac and Rappahannock Rivers on a Chesapeake Bay Tributary, Bevans was founded more than fifty years ago. Draeger's chooses Bevans Oysters because the family-owned company has an illustrious reputation for standards in quality.

how to eata raw oyster

STEP 1

Try it naked. That’s right, no lemon zest, cocktail sauce, or condiment of any type to start with, to allow the oyster's true flavor to shine through.

STEP 2:

Use your cocktail fork to loosen the oyster from its shell, but not to eat the oyster.

STEP 3:

Keeping the oyster level, gently slip the oyster and liquid into your mouth and chew slightly to release flavor.

STEP 4:

Once you've tasted the oyster, you can now add condiments, but delicately as to not overwhelm the original flavor.

STEP 5:

After the oyster has been consumed, flip the shell over so it is apparent that oyster has been eaten.

NOTE

Looking for a special type of oysters? Want to compare and contrast flavors? Kumamoto, Pacific and Olympia oysters be special ordered at Draeger's Seafood Department.
SCHRAMSBERG 2017 BLANC DE BLANCS Bright aromas of fresh apples, stony citrus, and warm wheat toast, intermingle with hints of toasted almonds. Vibrant flavors of Meyer lemon and Granny Smith apple bring a nice tartness to the midpalate, leading to a clean, bright finish. pair with...

SCHRAMSBERG 2017 BLANC DE BLANCS

Bright aromas of fresh apples, stony citrus, and warm wheat toast, intermingle with hints of toasted almonds. Vibrant flavors of Meyer lemon and Granny Smith apple bring a nice tartness to the midpalate, leading to a clean, bright finish.

SCHRAMSBERG 2017 BLANC DE BLANCS Bright aromas of fresh apples, stony citrus, and warm wheat toast, intermingle with hints of toasted almonds. Vibrant flavors of Meyer lemon and Granny Smith apple bring a nice tartness to the midpalate, leading to a clean, bright finish. pair with...

SCHRAMSBERG 2017 BLANC DE BLANCS

Bright aromas of fresh apples, stony citrus, and warm wheat toast, intermingle with hints of toasted almonds. Vibrant flavors of Meyer lemon and Granny Smith apple bring a nice tartness to the midpalate, leading to a clean, bright finish.

SCHRAMSBERG 2017 BLANC DE BLANCS Bright aromas of fresh apples, stony citrus, and warm wheat toast, intermingle with hints of toasted almonds. Vibrant flavors of Meyer lemon and Granny Smith apple bring a nice tartness to the midpalate, leading to a clean, bright finish. pair with...

SCHRAMSBERG 2017 BLANC DE BLANCS

Bright aromas of fresh apples, stony citrus, and warm wheat toast, intermingle with hints of toasted almonds. Vibrant flavors of Meyer lemon and Granny Smith apple bring a nice tartness to the midpalate, leading to a clean, bright finish.


oystersThree Ways


For those who are wary of oysters- those who claim they will never eat oysters- never say never! Here are three unique ways of preparing oysters that are sure to win over the hearts and palates of even the staunchest naysayers.

CHORIZO OYSTERS KIRKPATRICK

CHORIZO OYSTERS KIRKPATRICK

Ingredients:

  • 1 shallot, very thinly sliced
  • 1/4 cup red wine vinegar
  • 1/2 tsp sea salt
  • 1/2 lb dried chorizo, finely chopped
  • 1 Tbsp brandy
  • 2 Tbsp tomato sauce
  • 2 Tbsp Worcestershire sauce
  • 1/4 Tsp Tabasco
  • 24 Blue Point Oysters, shucked
  • Lemon wedges, to serve

Directions:

Place the sliced shallot in a bowl and mix in the sea salt. Next, add the red wine vinegar to the shallot mix and set aside to marinade.

Preheat the oven to broil. On the stove in a small frying pan, add and cook the chorizo over medium heat until golden brown- about 4-5 minutes. Add the brandy and cook until completely evaporated, another minute or so. Remove the chorizo from the heat and stir in the tomato sauce, Worcestershire sauce, and Tabasco.

Place the shucked oysters on a cookie tray. Divide the chorizo mixture among the oysters and broil for 5-7 minutes, until golden brown.

Serve immediately alongside the pickled shallot and lemon wedges.

SOUTHERN FRIED OYSTERS

SOUTHERN FRIED OYSTERS

Ingredients:

  • 2 cups peanut oil (for frying)
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 3/4 cup buttermilk
  • 1 Tsp garlic powder
  • 1 Tsp paprika
  • 1/2 Tsp Tabasco
  • 1/2 Tsp Kosher salt
  • 1/2 Tsp ground black pepper
  • 36 Blue Point Oysters, shucked

Directions:

Heat the peanut oil in a deep sauté pan to 350°F. Whisk together the buttermilk, garlic powder, paprika and Tabasco in a casserole dish.

Sift together the flour, cornmeal, salt and pepper together in a separate bowl.

With a fork, loosen the oyster from the shell and add it to the buttermilk, allowing it to soak. Remove the oyster and after letting the excess buttermilk drip off, dredge them through the cornmeal mixture, tapping off the excess.

Using a long set of tongs, gently lower the oysters into the hot oil and fry in small batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper.

If desired, rinse the shells thoroughly and pat them dry. Add the fried oyster back to the shell and serve with lemon wedges and extra Tabasco.

ASIAN SWEET CHILI OYSTERS

ASIAN SWEET CHILI OYSTERS

Ingredients:

  • 3 green onions
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 Tsp sesame oil
  • 2 Tsp grated ginger
  • 1 Tsp sweet chili paste
  • 24 Blue Point Oysters, shucked
  • 1 red chili
  • Coarse sea salt, to serve

Directions:

Begin by finely shredding the green onions and placing them in a bowl of iced water, to prevent the onion from curling up. Drain and pat dry with paper towel.

Next, slice the red chili into very thin slices, to use as a garnish.

Combine the soy sauce, rice wine vinegar, sesame oil, grated ginger, and sweet chili paste in a small bowl.

Spread a thin layer of salt on your chosen serving tray. Arrange the open oyster halves on each plate and drizzle with the dressing.

Garnish with shredded green onion and thin slices of red chili, serve immediately.