h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

FRESH GINGER SALSA

This fresh ginger salsa is nice when spooned on top of half shell raw oysters.

1 red onion or 3 shallots
Thumb-sized knob of fresh ginger
Squeeze of lemon juice
1 tbsp sesame oil
Salt and pepper
Finely dice the onion or shallots. Peel and grate the ginger. Combine in a bowl, add the lemon juice and bind with sesame oil. Season and leave at room temperature for 30 minutes before using.

I don't know why, but I just don't find oysters at all pleasurable; it's probably the texture more than anything, and the thought of swallowing a live mollusc, unaware that it's about to be plunged into a bag full of hydrochloric acid.

Or maybe it's because I got food poisoning straight after my first encounter with them.

If you boil garfish, the bones turn a rather interesting shade of green.

Not so fond of oysters. Clams (esp. Cherrystones) are just bliss though. Not sure of the recipe, but I like them with a simple shallot and red wine vinegar salsa (which is also quite typical for oysters). Basically, just finely chop shallots and mix with red wine and red wine vinegar to taste!!