RecipeMuncher

As Jonathan Swift put it in 1738, “he was a bold man that first ate an oyster”. That first brave leap into consumption is easy to imagine when you’re holding a freshly shucked oyster in your hand, the slimy flesh swimming in seawater. There’s a lot to put people off about a raw oyster. The first timer eyes the delicacy with suspicion, will often pause, may even refuse a couple of times, but will eventually knock it back, a horrified expression fleetingly crossing the f (...)