Moving along, next was a trio of baby Kusshi oysters poached in salted Echiré butter. Kusshi oysters are a Pacific breed that bear resemblance to my favorite, the Kumamoto. They tend to be small, plump, and clean and briny in flavor--all pluses for me. Though I usually have my oysters raw, I loved the cooked presentation here, swimming in butter from Échiré, a town in the Deux-Sèvres department of western France. The oysters were served quite piping hot, and the initial flavor was of butter; it was only after a few seconds that the briny flavors of the mollusks became apparent. Lemon wasn't necessary, though it did add a pleasant acidic tang to the dish. This was simply one of the best preparations of oysters I've had, and I quickly gulped down all three.
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