Читать книгу The Kitchen Diaries - Nigel Slater - Страница 26

I buy oysters today, fines de claire from the fish shop on Marylebone High Street, six apiece. They smell clean and slightly salty. The heavy-gauge oyster opener I bought five years ago has proved a sound investment, firmer and safer than its predecessor, which was, with hindsight, too flimsy to do the job. Opening oysters requires a no-messing attitude. Not exactly gung-ho, but with a certain amount of (mock) confidence. Even then I have to fish out bits of broken shell from the tender flesh and not-to-be-wasted juices. The shellfish was quite expensive, so I strike a balance with a cheap cupboard recipe to follow.