The Oyster is My World: Part 1

Written by Tod Stewart | 10 February 2010

He was a bold man that first et an oyster.
—Jonathan Swift

I know it's an old joke, but it's hard not to wonder how that person who first laid eyes upon an oyster could have ever thought of picking it up and cracking it open. It's easy to feel caught up in the same mystery as one stands staring at them as they lay on a bed of ice at the fish market. Oysters, whether raw or cooked, are incredibly flavourful, super healthy and perfect for a quick, light meal or a special occasion. Not to mention the fact they are renowned aphrodisiacs. What better way to kick off a perfect Valentine's Day meal than with these fabulous mollusks.

Check out Part 1 of All About Oysters below. Tidings Magazine contributing editor, Tod Stewart, demonstrates how to choose what he describes as "the perfect meal."

Tomorrow: All About Oysters: Part 2 - Tod shucks, serves and eats!

I’d never had a West Coast Virgin. Not until that Friday night in a bar in Toronto. Perhaps it was my East Coast upbringing. Perhaps a sheltered life. Perhaps I just don’t get out enough. Perhaps I should stop saying “perhaps.” But, you see, I’m still tongue-tied.

In fact, I think I’m in love.

Man, she was a beauty. Everything a guy could want. Mysterious, sexy, perfectly shaped. Oh-so-tempting. Eager to please. Just lying there.

I caught a whiff of her perfume — sea spray, mineral and promiscuous promise — as I drew her to my hungry mouth. Her taste — salt water, kelp, melon rind and mild, sweet cream exploded across my palate. It was if the Atlantic and Pacific had come together in a sensual eruption of, well, primordial passion. Oh God!

Right. So I et an oyster. Get over it.