Yes, HG consumes scores of oysters each year with gusto and expertise. HG never adds anything to a raw oyster. No mignonette, no hot sauce, no lemon juice. HG wants to enjoy the sea taste, subtle variations in texture, levels of brine without any interference. In HG’s opinion, cloaking the flavor of a raw oyster (or clam) with sauce is akin to ordering a steak “well done” or lavishing ketchup on all manner of food. HG has eaten oysters in many places. Florida (oysters are tasteless). New Orleans (dangerous because of pollution). Baltimore (pretty good). Barcelona (fair). Madrid (poor). A superior restaurant in New York, Grand Central Oyster Bar, offers splendid oysters from Long Island, Rhode Island and Maine (and their cooked oyster dish, Oyster Pan Roast, is mind-altering). However, the best oysters are found outside of the United States. Rodney’s Oyster Bar in Vancouver, B.C., serves a big variety of oysters, perfectly shucked and chilled. (An innovation is a freshly grated horseradish used by HG as a palate cleanser between oysters). Nothing compares to the elegance and ambiance of eating oysters in a good French brasserie (Le Stella or Astair) or bistro. On a side trip to Reims in Champagne country, HG had lovely oysters (much cheaper than Paris). HG believes the best oysters in the world can be found a few miles from HG/BSK’s oceanfront home on Prince Edward Island. At Island Shellfish in the Town of Morell, HG buys large and lush Red Head Selects and Malpeque Superiors. (BSK’s favorites are the green-tinged Coleville Bay oysters from The Lobster Shack in the Town of Souris. Smaller than HG’s lusty choices). Hurricane Dorian diminished temporarily the variety of oysters at Island Shellfish. Savage Harbor oysters were available yesterday. HG bought two dozen. Modestly sized but extraordinary in flavor. Savage Harbor has a new fan.
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