THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Sunday, December 24, 1995 TAG: 9512260175
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: BY BETTY DOUGLASS, SPECIAL TO SUNDAY FLAVOR
LENGTH: Short : 42 lines
OYSTERS traditionally are served in many homes on Christmas Eve and throughout the holidays.
Americans have had a long love affair with the bivalve mollusks, perhaps starting as early as 1609, when oysters saved Virginia Colonists from starvation.
In ``American Food: The Gastronomic Story,'' author Evan Jones says that by the 19th century, oysters on the half shell were sold from carts, like hot dogs, on East Coast streets. Oyster saloons proliferated on both coasts, and barrels of oysters were shipped to interior cities from the Gulf Coast.
The Depression years were no exception, and in those times of worry one could slip into an oyster bar to down a slippery dozen and quaff Champagne.
Many of us grew up believing it was only safe to eat oysters in months whose names contained an ``R'' - probably because oysters spoil more readily in the warm months - May, June, July and August - and because oysters spawn in the summer months and are not as tasty.
Today, commercial oyster farmers make it possible to enjoy oysters year-round, and the bivalves are enjoying a renaissance.
They are, after all, such simple fare. Preparation requires only a skillful knife wielder and perhaps some horseradish or a splash of Tabasco.
If you prefer more elaborate constructions - especially for the holidays - sample some of the recipes inside. ILLUSTRATION: Color photo
CHRISTOPHER REDDICK/The Virginian-Pilot
For a festive holiday dish, try Poached Spinach-Wrapped Oysters with
Dirty Rice.
by CNB