Monday, 28 September 2009

Scottish Ostrea Edulis

These are more native wild oysters gathered at low tide off the Isle of Mull. I've opened them (with great difficulty as, being so fresh and 'lively', they're very tightly clamped shut). The locals call these oysters clams but sadly show no interest whatsoever in gathering them. The flesh is very firm, almost chewy, and the iodine hit you get when eating one is akin to that of a sea urchin albeit more bitter. They cry out for crisp, chilled Muscadet, white Sancerre or lean, minerally Chablis. Indeed, the soil in Chablis (and in Champagne for that matter) is made up of fossilised oyster shells so the wine & food marriage is doubly appropriate.


  1. The reason they are not gathered locally is because it is illegal to gather them and they have been designated an endangered species. Maybe you should read up a bit more before you forage.

  2. Patrick Carpenter2 March 2010 at 02:31

    don't know who you are anonymous but my understanding is that one is allowed 12 oysters.

  3. Hi well if thats the case you've got 18 on that plate. Its silly to go into this over a plateful but I was riled by the suggestion that locals 'sadly' show no interest in these. Its not true its just that they are law abiding