Styled oysters on platter. / Photo by: Joel Goldberg. / Food and Prop Styling by: Judy Haubert
The modest oyster spends its life in one spot, immobile, filtering seawater for an average of three years until it grows to market size. While a fresh-shucked oyster comes bathed in that briny dressing, it also has flavors and textures that aficionados scrutinize with the rigor of a wine tasting. Its multifarious character invites a surprising range of pairing options (the popular Irish pairing of raw oysters with Guinness stout is a must-try).
Try them with different wines to bring out all their complexities.
