The dish to eat in Vigo · Spain

Oysters

Name: Galician oysters on ice with lemon, plus a grilled version
Total time: 30 min
Yield: 4
Cuisine: Spain
Ingredients: 24 very fresh oysters, shells tightly closed; 2 lemons, cut in wedges; Crushed ice or coarse salt, to bed the shells; For the grilled oysters (optional): 4 tbsp (60 g) soft butter, 1 small garlic clove grated, 1 tbsp chopped parsley, 2 tbsp Albariño or other dry white wine, a pinch of sweet pimentón; Crusty bread; A cold bottle of Albariño, to drink

Photo: Wilfredor, CC0, via Wikimedia Commons · source

Raw Galician oysters, opened to order and eaten standing up with a squeeze of lemon and a glass of Albariño.

Vigo's old fishing street, Rúa da Pescadería, has had oyster women (ostreiras) shucking at stone tables since the 1800s. You buy a plate, carry it into the bar behind and order a white wine from the Rías Baixas.

Where to eat it Cook it at home

Where to eat it: the best three in Vigo

Ostreiras da Rúa da Pescadería
A Pedra, Casco Vello
Order: A dozen oysters opened at the stone counter, with lemon
The oyster women of Vigo still shuck to order on the street, a tradition over a century old.
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Mercado da Pedra
A Pedra, Casco Vello
Order: Oysters and a ración of navajas (razor clams)
The covered market next to the oyster street, with seafood stalls and tables to eat at.
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O Portón
Rúa da Pescadería, Casco Vello
Order: Oysters brought over from the ostreiras, with a bottle of Albariño
One of the bars on the oyster street where you sit with your plate and order the wine.
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All three are on Chef Amazing’s list The best oysters in Vigo, which you can save and take with you.

Cook it at home: Galician oysters on ice with lemon, plus a grilled version

Serves 4Time 30 min

Galicia eats oysters raw and plain, so the work is in buying them very fresh and opening them well. For guests who are unsure, the grilled ones with butter and Albariño are the easy way in.

Pans and tools

Oyster knife
Stiff brush
Kitchen towel
Large platter
Sheet pan (for grilling)

You’ll need

24 very fresh oysters, shells tightly closed
2 lemons, cut in wedges
Crushed ice or coarse salt, to bed the shells
For the grilled oysters (optional): 4 tbsp (60 g) soft butter, 1 small garlic clove grated, 1 tbsp chopped parsley, 2 tbsp Albariño or other dry white wine, a pinch of sweet pimentón
Crusty bread
A cold bottle of Albariño, to drink

Steps

Scrub the oysters under cold water with a stiff brush. Throw away any that are open and don't close when tapped. Keep them cupped side down in the fridge, covered with a damp towel, until you open them.
Spread crushed ice on a large platter.
To open: fold a kitchen towel and hold an oyster in it, cupped side down, hinge toward you. Push the tip of an oyster knife into the hinge and twist until it pops.
Slide the knife flat along the underside of the top shell to cut the muscle. Lift off the top shell, keeping the oyster level so the liquor stays in.
Slide the knife under the oyster to free it from the bottom shell, and flick out any bits of shell. Set it on the ice.
Serve at once with lemon wedges. Eat in one go, liquor and all.
For grilled oysters: heat the broiler to high. Mash the butter with the garlic, parsley, wine and pimentón. Open 8 to 12 oysters as above and set them on a sheet pan lined with crumpled foil or coarse salt so they sit level.
Put 1 tsp of the butter on each and broil 3 to 4 minutes, until the edges curl and the butter bubbles. Serve with bread for the juices.

Chef’s tips

A fresh oyster smells like the sea, never fishy, and is heavy for its size with liquor inside.

Open them as close to eating as you can; 20 minutes at most.

Galicians drink Albariño or a young Ribeiro with them, never anything oaky.

Contains: Shellfish (molluscs); milk if grilled with butter.

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