Oysters are a passion at Copper House. They are hugely proud of native oysters as our very own gastronomic luxury, a truly British food treat. Since opening in April, they have shucked more oysters than they ever expected, estimating over 2000 in their first twelve weeks.
During the ‘Get Shucked’ Oyster Festival Copper House will celebrate the varieties of oysters available, as they recognise the tastes vary according to the location they are grown. To ensure peak freshness, Copper House will be buying in small orders, so when they’re gone, they’re gone!
The magnificent British Oyster is also showcased in a range of Copper House recipes which demonstrate its versatility in some truly exciting dishes. There will be classic serves such as Raw Maldon Rocks oysters resting on a bed of ice served with red wine shallot or wasabi dressing but also cooked dishes such as ‘Rockefeller Oysters’ which are served on the half-shell, topped with Tabasco, herbs and bread crumbs then grilled, oysters on ice with lychee and coconut dressing and Freedom ale battered oysters. Other shucked treats to sample include Oysters pickled in Cider vinegar and dill and the truly moreish ‘Kaki Furai’ oysters which are coated in fine Panko breadcrumbs and deep-fried served with seaweed tartare – just divine!
The perfect enjoyment of oysters is achieved especially with the drink is chosen alongside. The correct drink pairing enhances the diners’ experience significantly both drawing out the flavours and tastes of the oyster dish, but also opening the wine or spirit to enhanced taste qualities. During the ‘Get Shucked’ festival, Copper House will be pairing oysters with Ardbeg whisky, Cognac and a range of champagnes so each dish is perfect for guests, whatever they choose.
To ensure you can enjoy oysters at home as well as at Copper House, here are the team’s top tips on how to shuck like a pro:
- Start with a firm surface and a folded tea towel. Hold the oyster, cupped side down, with the tea towel.
- Identify the hinge – the pointy end of the oyster, where there is a slight gap or indent. Hold the oyster in the tea towel pressing on the table top, flat side up. Push the knife into the hinge gap, pointing the tip down a little, pushing and twisting as you go.
- Once you feel the knife go into the oyster, give a firm rotational twist and the shell will click open.
- Run the oyster knife along the inside top of the shell to cut the muscle attaching there, trying not to puncture the oyster itself or spill too much of the briny liquid. Take off the lid.
- You can then run the knife round under the ‘meat’ to cut the bottom muscle. Now the oyster is ready to slither into your mouth.
To book please visit www.copperhousebar.co.uk.