It’s a magical mollusc, a beautiful bivalve, salty snack that is lauded as an aphrodisiac. There’s no doubt that oysters, once a peasant food, are now among the ultimate delicacies for foodies.
They’ve long been linked to amour - Aphrodite , the Greek goddess of love was born from the sea in an oyster shell. Her son, Eros, was the god of love; and Casanova, the legendary 18th century lothario, was said to eat 50 for breakfast.
Whether they are a powerful aphrodisiac or not, oysters are an enticing choice on any menu. They’re also good for you: known as a multivitamin from the sea, they are packed with Omega-3 fatty acids, selenium, phosphorus, vitamin D, magnesium, zinc, and iodine.
If oysters are your passion, Opus, the multi award-winning restaurant in Cornwall Street, Birmingham, is the place to dine - it sells more oysters than any other restaurant in the city and serves only Carlingford rock oysters. These outstanding oysters are cultivated in the waters of County Lough in Ireland and are renowned for their sweet, rich and nutty flavours.
And paired with the finest Champagne, Carlingford rock oysters are the perfect way to kick off any celebration.
Every Friday and Saturday from April 21 and throughout the summer, Opus is tempting diners with a pearl of an offer: a complimentary dozen Carlingford rock oysters with every bottle of Champagne purchased. Order a half bottle of Champagne and you’ll receive a half dozen of Carlingford rock oysters. The offer is available for tables up to 16 diners.
For details, visit www.opusrestaurant.co.uk or telephone 0121 200 2323.
How to serve oysters
Raw or grilled, these are our favourite ways to eat oysters:
Plain and simple - add a dash of tabasco, horseradish or lemon juice to your fresh, just-opened oysters and enjoy.
Herb butter - Finely chop mixed herbs with butter, lemon zest and a little lemon juice. Season with salt and pepper. Grill unopened oysters for about two minutes, then pry them open with a shucking knife (don’t use your kitchen knife). Top them with a little herb butter and serve.
Oriental sauce - mix minced garlic, finely chopped ginger, mirin, chopped spring onions, finely chopped red chilli, sesame oil and drizzle the sauce over freshly opened oysters.
Chilli and ginger - grate a little fresh ginger, mix with rice wine vinegar. Add finely chopped red chilli and fresh coriander and stir in a little sugar. Top your oyster with this delicious sauce and enjoy.
Mignonette sauce - mix finely minced shallot with red wine vinegar and white wine vinegar and season with salt and pepper. Drizzle over oysters.
Angels on horseback - wrap oyster meat (removed from the shell) in pancetta, Parma ham or bacon and roast for about six minutes.
PR By Clive Reeves PR Birmingham