Rick Stein's Fruits Of The Sea

Product Information

Why these oysters are the best, has something to do with the excellent sea water quality, temperature and massive amounts of nutritious plankton on which the oysters feed.

I love creativity and mixing up traditional dishes, but not when it comes to mixing seafood and parmigiano. There are two kinds of oysters grown in France: the indigenous flat oyster and the imported hollow oyster. The shellfish are grown by individual farmers in a park, whose beds can be seen at low tide; more than 15,000 tons are produced each year. The Restaurant La Terrasse, Sandgate Hotel, The Esplanade, Sandgate, Folkestone, tel: 01303 220444. Traditionally a seafood platter starts with a layer of crushed ice and some kind of green decorative stuff such as seaweed or fresh parsley.Next, remove the beard, those fuzzy seaweed shrubs that you may find on the side of the mussels. You can use kitchen scissors or simply pull on them by hand.

The real secret here is to not overcook the seafood! Because nobody likes rubbery shrimp or squid or scallops, right?! So keep a close eye on it at all times, this is not the time to watch a movie.The Saint-Vaast oyster is rumoured to be the best oyster worldwide for its nutty and refined iodised taste.