Rowan Jacobsen, author of A Geography of Oysters and the website The Oyster Guide, says this of consuming the delicate bivalves: You have to proceed with confidence and make carnality an asset. Think like a predator. Grab the shell, raise it to your lips, tilt your head back, slurp the oyster in, and give a few chews to release full flavor.
Last Sunday, I did just that. We drove up coastal Highway 1 through the pale light of a mellow January day to Tomales Bay Oyster Company for an afternoon of major oyster shucking and consumption. Despite all the warnings to the contrary, shucking was easier and more fun than anticipated. We kept it simple – only a spritz of lemon, dash of horseradish and a straight shot down the gullet for briny revelations. We consumed twenty-six oysters apiece. I can say with confidence that I now know my limit. It was a splendid day.