I couldn’t resist a photo of this beautiful mid-winter oyster from the coast near Arcachon. Now is the time for oysters, when they are sweet and firm and full fleshed. Yum!
PS I know that the “month with an r” rule has fallen out of favor recently, but I still think treating oysters as a seasonal treat is a good practice. Regardless of what some producers say, oysters are better in the cold months – some oyster producers I have spoken to admit it. I always found that the sweet spot for Puget Sound oysters was from mid-October through mid-May. Plus, waiting for their prime also builds seasonal anticipation, that wonderful feeling of not being able to wait for the moment when you once again will enjoy a seasonal specialty. For me, seasonality makes the year.