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Sex, Death and Oysters: A Half-Shell Lover's World Tour

When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter. Thus begins a five-year journey of discovery into the culture of one of the world’s oldest delicacy, and adventure that takes him from oyster reefs to oyster bars and from corporate boardrooms to hotel bedrooms in a quest for the truth about the world’s most profitable aphrodisiac. On the Atlantic, Pacific, and Gulf coasts of the United States, as well as the Canadian Maritimes, Ireland, England, and France, the author ingests thousands of oysters?raw, roasted, barbecued, and baked. He also carefully considers the merits of a wide variety of accompanying libations, including tart white wines in Paris, Guinness in Galway, martinis in London, and tequila in Texas. Sex, Death and Oysters is a record of a gastronomic expedition?a fascinating collection of the most exciting, instructive, and just plain weird experiences on a journey into the world of the most beloved and feared of all seafoods.

Amazon Best of the Month, January 2009: Once called "the Indiana Jones of food writers," Texan Robb Walsh has developed a cult of devoted readers who have ridden shotgun with him on his obsessive culinary adventures--from the quest for the perfect cup of coffee, to barbecue battles, to Dr. Pepper bootleggers. Who better then to take a five-year quest in search of the perfect oyster, "the world's most profitable aphrodisiac," than the James Beard Award-winning author, who hangs his hat as the restaurant critic for The Houston Press and has written several books, including Are You Really Going to Eat That? and The Tex-Mex Cookbook. Sex, Death, and Oysters: A Half-Shell Lover's World Tour chronicles a global culinary road trip that takes Walsh from his local Galveston Bay to the coasts of North America, and off to Ireland, England, and France. Fact-filled and laced throughout with his wry humor, Walsh recounts the hundreds of oysters shucked and prepared in myriad ways, and offers a fascinating history that goes beyond the expected, revealing coastal rivalries, recipes, shucking tips, and what to drink with your oyster. --Brad Thomas Parsons

I liked this soup a lot with the combo of button mushrooms and oyster mushrooms. I think it would be better to have a splash of balsamic or a bit of balsamic syrup.

Mushroom and Barley Soup

6 to 8 servings

There's absolutely nothing fancy about this thick, homey, brown soup . . . except for its flavor.

Mushrooms have a natural affinity for barley; I prefer to use a mixture of shiitake and cremini mushrooms or rehydrated dried mushrooms. (The strained soaking liquid may be used to replace some of the beef stock.) For a vegetarian version, use vegetable stock rather than beef.

4 tablespoons butter

1 large onion, peeled and diced small

2 medium carrots, peeled and diced small

1 medium parsnip, peeled and diced small

1 1/2 teaspoons kosher salt, or to taste

1 pound assorted mushrooms, cleaned, stems trimmed, caps sliced into bite-size pieces

Freshly ground black pepper

2 tablespoons finely chopped fresh thyme or 1 teaspoon dried thyme

2 quarts (8 cups) beef stock (or vegetable stock), plus additional

1/2 cup pearled barley

1/4 cup dry sherry (optional)

Chopped flat-leaf parsley for garnish

In a large heavy pot over medium heat, melt the butter. Add the onion, carrots, parsnip and salt and cook, stirring frequently, until the onion is softened, about 10 minutes.

Add the mushrooms and continue to cook, stirring only occasionally, until all the mushrooms are tender, about 15 minutes more, adding more butter if necessary. Season with pepper and thyme and stir to combine. Add the stock, sherry if desired, and barley, increase the heat to medium-high and bring almost to a boil. Reduce the heat to medium-low, cover partially and simmer gently until the barley is completely cooked and tender, about 1 hour. Check the liquid level during simmering; if a thinner consistency is desired, add additional stock. (May keep warm over low heat, stirring occasionally, for up to a couple of hours, or you may cover and refrigerate overnight and rewarm over low heat.)

To serve, garnish with parsley.

Per serving (based on 8): 189 calories, 7 gm protein, 23 gm carbohydrates, 9 gm fat, 21 mg cholesterol, 5 gm saturated fat, 589 mg sodium, 5 gm dietary fiber

These guys (Mahurangi Oysters) are selling their gorgeous fresh oysters at the farmers market that I go to on a Saturday morning - before my "health kick" I would have bought french pastries, some paella and lots of gorgeous yummy cheeses.....

Now I buy lots of green crunchy stuff - Salsa Roja and plump fresh oysters - life is good!!

These ones have a combination french, mexican kick to them..... Chopped shallots in French White Wine Vinegar & Balamic Vinegar mix - with a dollop of Mexican Salsa Roja - OMG - they are so good :-) And really low in calories - but high in all sorts of wonderfull nutrients...