Valentine's Day - Oysters are the food of love

For the ultimate seduction package for Valentine’s Day, Matthew Harris, head chef of Bibendum, shares his secrets of opening and preparing oysters – and there’s something truly sexy about a man who can competently open a dozen oysters. If you’re not up to the challenge at home, consider Bibendum’s Oyster Bar as a truly romantic venue for the 14th February.

“Is it the zinc content of oysters that gets the pulses racing? Or simply the way they feel in the mouth? Or is it their long-held reputation as an aphrodisiac that leaves no doubt about where the afternoon or evening will lead? My guess is that it’s a combination of these factors that makes oysters the perfect food for Valentine’s Day,” says Matthew Harris, head chef of Bibendum.

“Those looking for the ultimate seduction package could consider the do-it-yourself option. I’m told that there’s something very sexy about a man who can competently open a dozen oysters. For those who haven’t done it before, I would recommend a practice run when you’re not under pressure. Here’s my ten-point plan for a truly romantic Valentine’s Day:

• First, source your oysters. You can get them from the usual outlets, or it’s fun to visit Bibendum’s crustacea stall, located at the entrance to the Oyster Bar on the ground floor of the Michelin building. Staff will help you select your oysters, and give you guidance on storing, opening and serving.
• You can keep oysters for two or three days before eating, but the fresher the better. Keep them in the fridge, between 5C and 8C. Don’t keep them in water, or in an airtight container – covered with a damp cloth is good.
• Immediately before preparing, tap any open oysters sharply – if they don’t immediately close, discard.

To open:

• Use a cloth to protect your ‘holding’ hand, grip the oyster with the flat shell on top, the pointed end towards you, and your knife in your writing hand.
• Insert the knife carefully into the hinge by about 1cm, then twist to break the hinge and open the oyster slightly.
• Remove the top shell by sliding the knife between the shell and the oyster, cutting the muscle that holds the shells together.
• Separate the oyster from the bottom shell by cutting around the bottom of the oyster. Flip the oyster over.

To serve:

• Serve the oysters naked in their shells, reclining on plenty of crushed ice, chaperoned by lemon or lime wedges, a quick squeeze of which will help the taste buds appreciate the subtle flavour of the oysters.
• Or, for those who prefer their oysters dressed up, serve with buerre blanc and chives.

Finally:

• Make sure you have plenty of chilled Champagne and white wine, dress appropriately, light the candles…. And the rest is up to you!

If you’re looking for the perfect venue for a Valentine’s Day lunch or dinner, Bibendum’s Oyster Bar ticks all the boxes. On the ground floor of the Michelin Building, the Oyster Bar serves the finest oysters, caviar and fruits de mer in an informal setting, with tiles and pictures depicting great races of the past – a heady combination. In addition to the usual menu, the Oyster Bar will have a special three course set price lunch and dinner menu for February 14th.

For more information, visit Bibendum.co.uk.