If you're a fan of oysters, you’ve probably heard the saying: “Only eat oysters in months with an 'R'.” It’s one of those timeless bits of wisdom passed down through generations, especially in the UK and France. But is there any truth behind it, or is it just an old wives’ tale? Let’s dive into the history and explore why this tradition persists today—and while we're at it, I’ll share how you can elevate your oyster experience with vintage tableware!
The 'R' Months Explained—What’s the Deal?
The 'R months'—September through April—are traditionally considered the best time to enjoy oysters. The reason? It’s all about temperature. In warmer months (May through August), oysters spawn, which can affect their texture and flavour. Cooler waters from September onward help keep oysters fresher and tastier.
This tradition remains strong, especially in Europe, where oyster season kicks off with celebrations in both the UK and France. One of the most famous celebrations of the oyster season is the Whitstable Rocks Oyster Festival, held every year in the UK.
Whether enjoyed raw or cooked, oysters are a delicacy perfect for colder months, making them a favourite for festive gatherings.
Oysters Around the World: Fresh or Fried?
Oysters are a beloved delicacy across the world, but the way they're enjoyed can vary widely depending on where you are. In the UK and France, oysters are often served fresh, straight from the shell with a simple accompaniment, like lemon or mignonette sauce (recipe below!).
In Japan, however, oysters take on a deliciously different form—especially in the winter months when they’re often deep-fried in crunchy panko breadcrumbs. Known as "kaki fry," these crispy delights are a warming treat, particularly popular during colder months.
Whether you prefer your oysters fresh or fried, they’re a versatile dish, but they’re at their best during the cooler 'R months' when the flavour is at its peak.
Oyster Recipes to Try at Home
If you're hosting your own oyster night, why not impress your guests with a delicious dip or topping? Here are two classic recipes to pair with your oysters, whether they’re served raw or fried:
Mignonette Sauce (Classic French Dip)
Ingredients:
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallots
- 1/4 teaspoon freshly ground black pepper
- A pinch of salt
Instructions:
- Mix the vinegar, shallots, and black pepper in a small bowl.
- Add a pinch of salt, and let the mixture sit for 10-15 minutes.
- Serve chilled alongside fresh oysters.
Zesty Salsa for Oysters (A Fun Twist)
Ingredients:
- 1/2 small red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 small cucumber, finely chopped
- Juice of 1 lime
- 1 tablespoon chopped fresh coriander
- A pinch of salt and pepper
Instructions:
- Mix the onion, jalapeño, cucumber, and coriander in a bowl.
- Add the lime juice and season with salt and pepper.
- Let it chill for 10-15 minutes and serve as a fresh topping for your oysters.
The Perfect Plate for Oyster Lovers
While enjoying oysters is half the fun, the other half is all about presentation! And what better way to serve oysters than on vintage plates that tell their own story? Our Vintage French Sarreguemines Faience Oyster Plates are perfect for adding a touch of elegance to your oyster feasts.
These beautiful plates feature a unique dark brown finish and a delicate scalloped edge, making them a stylish yet functional addition to any dining table. Each plate is a one-of-a-kind piece of French craftsmanship, ideal for collectors or anyone wanting to elevate their oyster experience.
Check them out here and see how they could become the centrepiece of your next oyster gathering!
