In Europe, shellfish — and oysters in particular — have always been treated with great reverence. Among the inhabitants of Ancient Rome, it was considered shameful not to be able to tell the variety and origin of shellfish by taste. What's more, people have long been engaged not only in simply gathering shellfish, but also tried to organize their cultivation. Of course, these attempts didn't always succeed, and industrial cultivation of shellfish only developed in the 19th century.
Recipes with shellfish
are found in the cookbooks of many countries today too. These dishes are considered delicacies almost everywhere and are in steady demand at the world's best restaurants.
These days, shellfish recipes suggest cooking them in various ways. Fried oysters are very popular. To make them, the mollusk is removed from its shell, dipped in a spicy
marinade
, then in batter, and after that fried in vegetable oil. Shellfish can also be grilled on skewers, wrapped in small slices of bacon. They can also be baked in their shells with various sauces or used as a component of salads. If we're cooking at home, oysters can be served with bread toasts and
butter
, eggplant caviar, and spinach leaves.
Shellfish can be seasoned with freshly ground pepper, dipped in vinegar sauce, or dressed with shallots or lemon juice. You can also eat them together with hot boiled potatoes and black caviar, though this pairing loses the delicate taste of the oysters. Americans eat boiled shellfish with ketchup and cheese. The traditional drinks served with shellfish dishes at the best restaurants are considered to be
champagne
and white wines of the "Meursault" type.
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