Oyster Week: A Beginner’s Guide

I remember my first oyster. Actually, it was only half an oyster. I was at a Juno Awards after party with my brother Jonathan, who already had an illustrious oyster-eating career by age 20. We spotted an oyster-shucking station and I decided this would be my first time. I told my brother I was ready, but only wanted to try half an oyster. In retrospect, this sounds ridiculous, but my brother didn’t bat an eye. He must have somehow slurped up half then bit through it, handing the remaining piece of meat in the shell to me. I winced in anticipation and shot the half-oyster back. My first thought was: “Oh no.”

The whole thought was actually: “Oh no, I really like this. Dammit, another pricey habit to add to the list.” Being in my early 20’s, I knew regular oyster outings weren’t in the budget. So, my bro and I stood at the shucker station for most of the night. Nothing like an open oyster bar to get the ball rolling.

I imagine it’s great fun getting someone to try their first oyster. Heck, Patrick McMurray has done it many, many times. He’s the owner of Starfish Oyster Bed & Grill and Ceili Cottage in Toronto and he’s got a four great tips on how to coach a novice through their very first taste.

1) Use Your Mouth
“If they’re scared of oysters, you talk them through it,” says Patrick. “Most people  have talked themselves into the fear.” As the designated oyster introducer, it is your job to explain in advance what to do, and to describe the sensation and taste they’re about to experience.

2) Start Small
Patrick suggests starting the oysterphobic off with a tiny oyster, like the Olympia. The small size will likely be less intimidating. It’s a proven technique that Patrick’s used to great success at Starfish restaurant. He recalls placing an Olympia in front of a 70-year old customer who had refused them her entire life. She left having tried four different kinds of oysters. Curiosity might also help your cause. When Patrick says: “An Olympia tastes of the ocean — sea salt, sweet cream, seaweed, fresh cut grass, a little bit of melon and a dry metallic finish,” I can’t help but think about how much I’d like to try one too.

3) No Shooting
Most rookies think you’re supposed to pound that mollusk back like you’re an inebriated college student away on spring break. Not so, says Patrick, who advises taking the wise words of our mothers. “Mom always said chew your food. You’re not going to taste the oyster unless you chew it,” he insists. Patrick recommends you also aerate — suck in some oxygen as you slurp up your oyster, then break it up in your mouth, and enjoy.

4) A Little Liquor Never Hurt Anyone
While alcohol might help loosen up some fears, Patrick has one last tip for those who are still super frightened. “If they don’t know what it’ll taste like, it can be hard to introduce them to an oyster,” Patrick says. “Take the oyster meat out of the shell and allow them to taste the liquor, which is the clear liquid of the oyster. The general flavourings will come from that. And it’s just water. They’ll go, ‘Oh, it tastes like that!’”