The Fines de Claires Oysters are exclusively produced in the Marennes-Oléron basin in France. They have an elongated shell which makes them easily recognizable.
The Fines de Claires Oysters are less fleshy than normal oysters and have softer-colored flesh. The Fines de Claires Oysters are rich in water and have a stronger, slightly sweeter taste thanks to the "affinage" made in ponds connected to seawater during the last weeks of the farming.
Enjoy served over ice with a slice of lemon. Rinse under water before serving. Famous oysters from the largest oyster-producing region in the world. The oysters are finished in knee-deep claire (rectangular salt ponds) for a minimum of one month, during which they fatten and take on a sweeter, fruitier flavor from the water and phytoplankton in the ponds.
Oysters - Fine De Claire x48pcs
Chilled Oysters Fine De Claire
Specs: Whole live
Packing: 48pcs /box
Sizes:
- #4 (small)
- #3 (medium)
Origin: France
Fresh Product
Buy and shuck them yourself!
Either way, fresh oysters on the half shell are great to eat and fun to serve at home. Whether you're a seasoned oyster eater looking for new ways to top these tasty bivalves or an oyster neophyte wondering how to serve these succulent treats, try these easy and delicious toppings next time you eat oysters.
1) Lemon Juice: When you spritz lemon juice on fresh oysters, you may even notice them twitch a bit when the acid hits them. Slurp them up!
2) Mignonette Sauce: It may sound fancy, but the mignonette sauce is easy to make. Combine a finely minced shallot with about 1/4 cup wine vinegar and add salt and plenty of freshly ground black pepper to taste.Let people drizzle the mignonette sauce on their oysters, and, to follow the French tradition more fully, offer thinly sliced rye bread and fresh butter alongside.
3) Tabasco Sauce: The vinegary, spicy tang of Tabasco, or similar vinegar-based chile sauces, meshes well with the underlying mineral-y sweetness that makes oysters so irresistible.
