Oysters
15 July 2013 | 47 48.0'N:03 44.0'W, Belon
Charlie
Belon is known for its oysters. In 1846 two brothers invented the science of "Oysterculture" ( I can't translate the french) replacing the traditional method of gathering the critters at low tide. Belon gradually overtook Ostende in Belgium as the oyster of choice in Paris restaurants, and the river has been mecca for oyster lovers ever since.
There are several growers in Belon, and the river is lined with beds up to its source. The Chateau de Belon sells oysters direct to the public along with lemons, bread, butter and Muscadet wine. Most people sit at picnic tables outside the Chateau and eat the oysters on the spot.
We bought 36 oysters and bread and butter for 24 Euros. They are graded by size. We bought 24 small and 12 large. The large were huge, but we found that the smaller ones tasted better. After a short tuturial by Maria, Bret and I set about shucking. I used a sharp paring knife, which worked fine. I forced it into the joint, which I pried open, then cut around the rim, removing the top. I should also have cut the bottom of the oyster free, but I'm a novice and we ended up doing that as we ate them. Maria made a mignonette sauce from our limited supplies, which was delicious.