Masterclass in Oysters at Bodega La Puntual

 

We have attended several very interesting Masterclasses lately at Bodega La Puntual (read my review on La Puntual here), and now it was time to get to know the world of oysters.

Oysters from the Ebro Delta. Photo © Barcelona Food Experience.

Oysters from the Ebro Delta. Photo © Barcelona Food Experience.

The expert at this specific Masterclass was Toni Amenós form La Perla del Delta, from the Ebro Delta. The area is a beautiful nature reserve, and the second largest wetland in the western Mediterranean. It is famous for its cuisine, and also its seafood, among others the oysters. France has long been the big name for oysters, but slowly the Ebro Delta oysters are growing in fame.

Oysters at Bodega La Puntual. Photo © Barcelona Food Experience.

Oysters at Bodega La Puntual. Photo © Barcelona Food Experience.

Amenós explained that the oysters are originally bought as very tiny from France. The exact area of origin varies from year to year depending on the quality. After this they are carefully cultivated in the delta for years before they reach their right size.

Toni Amenós from La Perla del Delta. Photo © Barcelona Food Experience.

Toni Amenós from La Perla del Delta. Photo © Barcelona Food Experience.

The cultivation process is very unique: the oysters grow in an area where the salty sea water meets fresh water from the river Ebro. The fresh water is filtered through the large rice fields in the area, and create a very particular environment for the oyster to grow in. The oyster from the Ebro Delta is locally called “Ostra Arrissada”.

Oysters from the Ebro Delta. Photo © Barcelona Food Experience.

Oysters from the Ebro Delta. Photo © Barcelona Food Experience.

Oysters and Corpinnat from Torelló. Photo © Barcelona Food Experience.

Oysters and Corpinnat from Torelló. Photo © Barcelona Food Experience.

The particular growth conditions give the oyster a specific color both in the shell and the oyster meat itself. The flavor is very distinct, sweet, agreeable and easy to eat. We had an opportunity to taste the oysters too, and they were indeed divine. We paired it with a sparkling wine, Corpinnat from Torrelló, and it was a match made in heaven.

Amenós also showed us the right way to open an oyster. You place the oyster in your hand with the flat part upwards. You should think of the oyster as a clock, and at 2 o’clock (see photo above) is where you carefully insert the knife. Cut through the tendon inside the oyster, and when you’re done it’s easier to open.

Both the oysters and the Torrelló sparkling wine are available at Bodega La Puntual.

Bodega La Puntual, Carrer de Montcada 22, 08003 Barcelona.

How to open an oyster. Photo © Barcelona Food Experience.

How to open an oyster. Photo © Barcelona Food Experience.

This post has been made in collaboration with Bodega La Puntual, however the review fully represents the views of Barcelona Food Experience.