Ostras de Yemaya
First let me tell you how I came up with the name to this recipe. First and foremost, it wasn’t me! It was my 16 year old son. He reminded me of the patron saint, “Yemaya,” (Goddess of the Sea). “Since she is the Goddess of the Sea, why not name this recipe after her ma?” I thought it fitting! And hey, I didn’t want to give it a traditional oyster recipe name since Mexicans eat raw oysters many different ways. So I have, as I once in a while will do (I will let you know), given this recipe my own name.
OK, Oysters! Lets talk about “themm” OYSTERS as we say here in the south, my new-found home 8 short years ago. Once again, OYSTERS!!!! Yessiree! Oysters, on the half shell, oysters straight up, oyster shots, whatever you want to call them! Still, RAW oysters, they surely are. Yes, the way they should be for us oyster aficionados. Gosh we love “themm” oysters! Okay waiiiit, my NY is coming out, “those oysters!” An emoji should be in place here, with a smile!
Compatriots, you already know what my favorite food is….. YESSSS, yelllll it out loud with me! SEAFOOOD!!!
But not just SEAFOOD, let’s go in more detail of what I love…..SHELLFISH!
Two Types of Shellfish
There are two types of shellfish, crustaceans and mollusks. Crustaceans, includes, crab, lobster, shrimp etc…Mollusks include, oysters, clams, mussels and scallops.
Now that being said, what’s my favorite mollusk? Yep! You guessed it…… by far it’s the OYSTER. Let me tell you, I can have these any which way you make them, but certainly on the half shell is one of my favorites and you know what? I lovve them simply adorned….some lime, some hot sauce…..and that’s it! Then just,….chew,…..swallow. Enjoy!!!!!!!!! Another emoji…smiling, BIG GRIN!
I mean come on, how can anyone look at an oyster and get “grossed out” or “turned off,” as I have often heard people say! Usually these are the ones who have never even tried one! I am really, really guilty of getting people to fall in love with them though. First, I start with a little bit of pressure (quilt…), “how can you talk if you have never had them, you never even had an oyster?” Next, (convincing) “please try it one time, one time!…I wiiiilll stop bothering you if you do, come on pleaseeee,” (Second party)” Okay, hurry up, let me try it, hurry up!”
Here’s usually how it goes from that point on……
“That was gooood, OMG, that wasn’t bad at all, OMG that was reaaaally good.” “Could I try one more?” And I just smirk and say, “absolutely, here you go!”
And this is for YOU if you have never had one……”don’t knock it, till YOU try it!”
Here are some interesting fun facts about oysters.
- They offer a high levels of heart and brain boosting Omega 3 fatty acids.
- Have more Zinc per serving than any other food.
- Because oysters are high in calcium, they are great for your garden’s soil pH balance.
- Oysters are tastier in months that have r’s in them.
- Oysters are both male and female and change back and forth accordingly.
- The female oyster releases over a million eggs in the spawning season.
- The chinese were probably the first to raise oysters artificially in ponds.
- It is said that Casanova reportedly ate 50, 60 oysters with his breakfast.
Oysters can even protect houses from hurricanes!
Don’t know how to shuck an oyster? Take a look at this video by Chef Jason Hill on Chef Tips.
Ok let’s get started! Shucking the oysters is the hardest part of this recipe….very easy recipe!
- 2 Dozen oysters (shucked)
- 1 roma tomato (chopped)
- 1/2 Small red onion (chopped (or use one scallion)
- 1 serrano pepper (seeds removed, finely chopped)
- 1 lime (juiced)
- green pepper tabasco sauce
- salt and pepper (to taste)
- extra lime to sprinkle on top of oysters
- coarse sea salt
- crushed ice
- 1 tablespoon fresh cilantro (finely chopped)
|Mix chopped ingredients together. Add lime juice, salt and pepper. Mix together and set aside in refrigerator while you shuck oysters.|
|Add sea salt to bottom of a tray, add crushed ice on top (sea salt helps keep the ice from melting). Rinse oysters under cold water. Discard any oysters that are open and don't close when tapped. (Oysters that don't close are dead and must be discarded) Shuck oysters and place on top of tray. Keep oysters cold. Top with chopped ingredients. Sprinkle lime on each oyster and green tabasco sauce.|