I didn’t really begin to enjoy oysters until my mid-twenties. When I was younger they looked strange and unappealing to me. And I didn’t like being coerced into eating them. ‘I dare you,’ or ‘Please, just have a go,’ only served to make me more suspicious. These days, however, my eyes light up with excitement even at the prospect of eating one. As they suggest luxury, they’re perfect to eat on Christmas Eve.
I like to eat oysters more or less unadorned – with a squeeze of lemon juice, a drop or two of tabasco or this simple shallot and sherry vinegar dressing – or with nothing at all. You can open them an hour or so prior to eating and leave them sitting on their half-shell nestling in their natural juices, ready to serve.