The French love their oysters. Every year, French people eat a few kilos of oysters per person. So it comes as no surprise that France is the biggest consumer and producer of oysters in Europe.
Do you want to get in on the fun and eat oysters like the French do? Continue reading to find out how to master the art of eating oysters.
When to eat oysters?
Like other seafood, oysters are normally eaten in the winter. Huîtres, as they are called in French, are especially popular around the holiday season. That’s when French people tend to spend a bit more on food and add luxury items, such as oysters, to the menu. About half of all oysters eaten in France are enjoyed between Christmas and New Year’s.
Traditionally, the oyster season is between September and April. You might have heard the advice to only eat oysters in months that have the letter ‘R’ in them, and that you should avoid eating them between May and August. Back in the days, before the refrigerator was invented, the cold winter months were important to keep the oysters fresh. But is the ‘R’ rule still valid today?
It is said to be safer to eat oysters in the ‘R’ months when the water is colder. There is, however, strict monitoring of the water quality these days to ensure that it’s safe to consume oysters all year round. So from a safety perspective, there is no issue.
Oysters are also said to taste better between September and April. There is a slight change in the oyster’s texture in the summer, as that is when the oysters spawn. They become milky and soft, but they are still completely fine to eat – it’s just a matter of taste. Nowadays, some producers also grow sterile oysters, so called triploids, which means nothing changes for the oysters in the warmer months. So if you feel like having oysters in the summer, go for it!
How to eat oysters?
Oysters can be eaten raw or for example baked in the oven, steamed, or grilled.
You can enjoy fresh, raw oysters just as they are, or season them with a squeeze of lemon or some mignonette, a vinegar and shallot sauce. If you’d like, enjoy some nice bread with butter on the side, and not to forget, a glass of dry white wine. Champagne is also a great choice, especially on more festive occasions.
Right before being served, the raw oysters are opened, or shucked. In this process, the oyster’s adductor muscle is separated from its shell. In France, however, the bottom part of the adductor muscle is left intact when opening the shell, which means your oyster will still be alive when served. It can’t get fresher than that!
So before eating a raw oyster in France, make sure it is alive. You can lightly poke it with the point of your fork and when it flinches, you know it’s alive, fresh, and safe to eat.
Next, season the oyster if you’d like. Then loosen it from the bottom of the shell with your small fork or knife before bringing the shell to your mouth and tipping it to let the oyster slide into your mouth. Don’t swallow it whole – make sure to chew the oyster to enjoy the flavors and texture.
Where can you get oysters?
With plenty of oyster farms on both the Mediterranean coast and the Atlantic coast, it’s fairly easy to find oysters in France. Especially Normandy and Brittany on the Atlantic coast are well-known for their oysters. In Brittany, the city Cancale is called the oyster capital of the region. But for the full experience, try oysters in different areas to enjoy the various tastes.
You can get oysters in restaurants and at markets with seafood everywhere in France. You can even find them in supermarkets, kept nice and fresh on crushed ice.
Back in the days, huîtres were a cheap snack. Today, some hundred years later, they are rather seen as a luxury item. The price varies depending on the kind of oysters you get, as well as on the size. In France, the average price per kilogram is around 7 euros. Be prepared to pay more for them in a restaurant than at a market.
How many and what kind of oysters to get?
You usually order half a dozen oysters per person. This might be enough to know for starters. But if you get to choose what kind of huîtres and what size, how will you know what to go for? Keep on reading to find out.
There are two kinds of oysters grown in France. The flat oyster, huître plate, is an original French oyster, also called Belon. This variety is produced in smaller quantities and can therefore be more expensive than the cupped oyster, huître creuse. This species, also known as the Pacific oyster, was initially imported from Japan.
Oysters are categorized according to size – flat ones from 000 to 6 and cupped ones from 0 to 5. If you like them small, go for a larger number with 5 and 6 being the tiniest. If you prefer bigger ones, why not try the biggest 0 or 000.
The cupped oysters are also defined either fines or spéciales, referring to how meaty they are. If you like them meatier, go for huîtres spéciales.
That’s your beginners guide on how to eat oysters like the French! If you’re curious to learn more about this delicious seafood and where they come from, check out this video by France24.