Oysters Mexicana

One of my favorite ways to eat oysters I found on a street corner in a town called Calleta de Campos on the Pacific coast of mainland Mexico.  There were a few street vendors in the town square that would go down to the rocks off a headland out side of town and pry the oysters off of the rocks, then bring them to town and serve them up for the local’s lunch (not too many tourists here). 

I’m not sure what variety of oysters they were, but they were smaller singles that were nice and salty, similar in flavor, actually, to Bull’s Bay Oysters.  I found a vendor and ate all I possibly could pretty much everyday for a couple of months.  They’re very easy to prepare, you just need to like ‘em raw.  On a side note, I was told to avoid raw shellfish in Mexico, but I never had a problem.  Here, we deliver them as fresh as could be, so no worries!  Prepare as follows:

• Fresh Bull’s Bay Oysters
• Whole Lime
• Hot Sauce

All you do to prepare is shuck the oysters and leave on the half shell, severing the muscle holding the oyster to the shell.  Let the oyster sit in the more “cupped” half of the shell.  Squeeze half of a lime into the shell, then fill it the rest of the way up with hot sauce of your choosing.  Slurp it down.  Accompany with a cold Negro Modelo.  Buen provecho amigos!