Another strongly held belief bites the dust. To my amazement I’ve discovered that cooked oysters can be good, and in the case of “0” sized oysters ( which, as the picture shows, are very big) they can be very good. I bought two of them, from the “cabane huitriere” that I visited on Wednesday with the Carpenter, and they weighed more than a kilo. I know the shells are heavy, but that surprised me. The advice from Mme la Patrone was to open them – which was a serious challenge – remove them from their shells, preserving the liquid, and then poach them for a couple of minutes in their liquid with a glass of white wine. The poaching shrinks them meaning that the two oysters could now be put in one shell for the final cooking. The next step was to make some “beurre d’escargots” with garlic and parsley with which to anoint the two oysters that were now plumply nestling in their Arthurian shell. A few minutes in a hot oven produced the most wonderful scent of butter and garlic. The oysters looked as cosy as Gable and Monroe in their shell, but would they be as delicious as Marilyn or would I “not give a damn” after after the first mouthful. Marilyn won the day, and I can confirm that there is definitely a place for cooked oysters in my pantheon of fabulousness.