Meet Legendary Pascal's Manale Oyster Shucker
Thomas "Uptown T" Stewart
|Thomas "Uptown T" Stewart|
Usually Diane and I get three dozen to start, then work our way up from there.
|Another Dozen "T"|
Five Types of Oysters Grown in U.S.The five types of oysters grown in the U.S. are the Crassostrea gigas, typically a West Coast or Japanees oyster. The Crassostrea sikamen or Kumamoto oyster also a West Coast. Another West Coast beauty is the Ostrea lurida or Olympia Oyster. It is thumb size with a sweet taste and a celery like aftertaste of finish. These oysters are very rare, if you find them on the menu, I suggest you order a dozen. They are a favorite of mine. Ostrea edulis or the European flats and grown on both the East and West Coasts of the U.S. This is the Belon, or the European Flats. Very fragile to ship because they easily loose their liquid. Most of the ones I have eaten have a rubber band holding the two shells closed to prevent them drying out. If on the menu, I will always eat them, but last because of the strong flavor. If eaten first, the other oyster taste will be covered up by the Belon, rich, mineral flavor and a mouthful. Last but not least is the oyster I grew up on, the Crassostrea virginica, or our Gulf Coast Oyster. Having enjoyed and indulged these virginicas all my life, that's my go to oyster and probably favorite.
It's a Social ThingOyster bars bring out the best in eating and socializing. I always meet the most interesting people sitting or standing around the bar, usually talking about their favorite spots or memorable food experiences. Next time you feel like having a great oyster moment, visit your local oyster shucker, and have a dozen or two.
Uptown T is the epitome of what I think a great oyster shucker should be, handy with the knife, friendly, engaging and leave you feeling you are his only customer and best friend.
|Line them up "T"|
|Good For Two Dozen Oysters|
Eating oysters at a classic oyster bar always makes the experience better when you have friendly, experienced oyster shuckers. They know it's essential for a well shucked oyster to always have the aductor mussel cut clean from both shells and presented nicely on ice. What I enjoy about Pascal's Manale's historic oyster bar, the oysters are ice cold then shucked and presented on a white marble counter right in front of you. No platter, but never more oysters on the counter that you can eat in a minute. This keeps the oyster firm, crisp and cold. Never rush eating oysters, enjoy the flavor of each, chewing and slurping every last drop of liquor. Every oyster has it's distinctive taste, slow down and enjoy the Merroir.
Take Your Time, Enjoy the Oyster Moment!
|Thomas "Uptown T" Stewart Showing off Oyster Knives I gave to him|
|Christmas at Pascal's Manale Oyster Bar|