How do you feel about the traditional accompaniments served with oysters? I'm talking about hot sauces, mignonette sauces, etc. I feel like these sauces overwhelm the taste of the oysters (not that I don't like the sauces, I just treat them like a side dish). Any insight into how these sauces became standard issue with oysters?
I agree that hot sauce and cocktail sauce are too overpowering for oysters, but I love mignonette with oysters--I think it enhances the oyster's flavor.
Since we regularly do oyster roasts I consider myself somewhat of an expert.
I'm also spoiled by South Carolina Low Country oysters because they are small and salty.
We buy them by the bushel as they come in clusters, take them to the car wash and basket wash them (I live in a fishing village and most of our car washes have these giant baskets that rotate for washing oysters) because you must get the creek mud off them.
Throw them on a hot grill and throw a wrung out wet towel over them. Steam until just cracked open.
I serve them with beer, melted butter, and my own cocktail sauce.
1 cup Heinz catsup (must be Heinz)
1/2 cup horseradish
Juice from one lemon
Three dashes Worchestire sauce
Serve with saltine crackers.
To me, it doesn't get any better and that is taking it back to basics.
You're taking me back to my youth. I was born & raised in SC & have fond memories of oyster roasts in Beaufort. I was back in SC a few years ago with my wife, who'd never been. We were in Murrells Inlet about 4:30 in the afternoon & decided to stop for a late lunch/early dinner. The place we stopped was right on the creek, & they had oyster beds just outside. They had an early bird special - buy one entree & get a lesser priced entree for half price. She ordered the crab cakes (the most expensive entree) & I got a "single" oyster roast. my single turned out to be a little over 4 dozen of the tasty, briny little oysters. At 1/2 price my meal came to $7.98. What a deal & what a meal!!
I like sweeter oysters all on their lonesome, but I find that a little bit of cocktail sauce does wonders with very salty ones.
I don't like all the sauces either, just oyster with maybe a squirt of lemon. The salty briny flavor is just awesome. I would love to become an oyster connessiour and taste them from all over. We went to a great place in NY City's train station that must have had over 50 different varieties. I was in heaven - I think I love the northeastern ones better then say florida or new orleans.
You're talking about the Grand Central Oyster Bar which has been around "forever". It is expensive, but has the best, most extensive list of oysters anywhere. It also has both New England and Manhattan clam chowder. Without getting into an argument from New Englanders (I'm living in Boston this year), they are different concoctions and are both delicious. If you haven't done it, try eating at the rounded "bar" area. You can watch some of the food preparation which is always enjoyable.
Hey, I first started eating oysters (in my 30's) as a vehicle for horseradish. I don't think it overpowers the oyster flavor, it's very complementary.