Oysters…love them or hate them? People are on varying points of the spectrum. Me? I love them! Since I was raised, and currently live in New England, there is usually plenty of opportunity to enjoy raw oysters on the half shell. My favorite locations are while sitting at a table looking out at the Atlantic Ocean (or Pacific Ocean if I happen to be on the west coast). My favorite restaurant for oysters is the Union Oyster House raw bar in Boston, Massachusetts. It’s the oldest restaurant in the US and dates back to 1826. The raw bar is horseshoe shaped with stools around the perimeter. It’s dark and nostalgic with a bar that is well-worn from 194 years of oyster shucking. Unionoysterhouse.com

The history of the oyster for consumption in the US started in the 19^th century. They were cheap and considered working class fare. They appeared on barges that were docked in New York City harbor. Oysters were plentiful and cultivated in beds by soon-to-be very skilled oystermen.

Over the years, the demand increased and the supply for wild oysters decreased. This caused a shift in the price and reputation of the oyster. It now is considered by many to be a delicacy.

Nutritionally, they offer many positives. They are loaded with minerals including Zinc and they are high in Vitamin B12. Who doesn’t like an instant shot of B12? Also, rumor has it that they can be considered an aphrodisiac when eaten raw. They have high levels of amino acids which trigger an increase in sex hormones. So, I say…bring on the raw oysters!

Oysters are very versatile and offer so many ways to prepare them. My personal favorite is raw on the half shell, but they can also be grilled or fried. Oysters Rockefeller is a dish created in 1889 in New Orleans. Its recipe can vary but the original was an oyster on the half shell topped with a rich sauce of butter, parsley and other green herbs, and topped with breadcrumbs, then baked or broiled. Spinach may or may not be included. Lemon wedges are the typical garnish. Due to the richness of the dish, it was named for John D. Rockefeller who was the richest man in the United States at that time. I don’t know about you but that sounds delicious to me.

Oysters can be found in many areas of the US. Probably most well know are the Atlantic Coasts from the east coast, including New England & the Maritime Provinces, the Olympias from the Pacific Northwest, the Pacific Coasts from the west coast, the Kumamotos originally from Japan but are farmed in the US, and the Florida Gulf Coasts. The oysters found in these different places can range from large and meaty to small and slurp-worthy. The flavor profiles are so different depending on where they are raised. Sweet, salty, briny, clean/minerally, and fresh/grassy tasting.

I personally like a cold-water oyster from New England, medium, salty, briny, and clean. Maybe it’s because I’m a New England girl but I just really like the sense of ocean saltiness that can transport me to the Cape just by closing my eyes, slurping and tasting.

Speaking of tasting, what is your favorite sauce to accompany an oyster on the half shell? First of all, if you are ordering at a restaurant, ask what kinds of oysters they have. If they have a variety, they should tell you the “story” of each kind and explain the size and flavor profile.

Raw oysters should always be served on ice with a slice or half of lemon. They typically will be served with one or more sauces. The red sauce is a cocktail sauce and will come with a side of horseradish or Tabasco. You can make it as spicy as you want. It may also be served with a mignonette sauce which consists of vinegar and shallots. These are the two typical sauces. Over my years of trying new things, I found a “sauce” for oysters that totally blew my mind. It’s called a Russian Oyster. A Russian Oyster is a raw oyster on the half shell, a squirt of lemon, a dollop of sour cream and a tiny spoonful of black caviar. The saltiness of the caviar and the creaminess of the sour cream along with the briny oyster? Heaven! You could throw a splash of vodka on it too!

So, how do you pair this ocean delight with wine? Well, you match the mineral qualities of the oyster with the mineral qualities of the wine. Simple, right? Oysters typically pair well with white wine.

 Here are some of my favorites to have with raw oysters:

• Champagne-Brut or Extra Brut
• Chablis
• Sauvignon Blanc
• Sancerre
• Sparkling Blanc de Blanc-Dry
• Unoaked, steel fermented Chardonnay

If you’d like to be adventurous, try a light, red, cool Beaujolais. Or, maybe a dirty (or extra dirty) Grey Goose martini with a celery salt rim!

I hope you’ll either experiment or continue to enjoy your oysters. It’s good to step out of your comfort zone and try something completely new. Try a raw oyster or dozen…you never know when you might find a pearl!

Enjoy!