Shucking oysters would seem to be a job reserved for only hardened seafarers, the Brawny Man, or Chuck Norris. But a sharp finesse and a good angle can take you a long way. I remained constantly haunted by the image of slicing through the web of my fingers. I needed step-by-step instructions, and hands on, guided assistance. That is why I provide you with this link to hopefully help: http://www.marylandinfo.com/sponsorships/how_to_shuck_oysters.html.
I gingerly placed a teaspoon of mignonette into the oyster shells, open like bodies waiting for autopsy. The mignonette, made of diced shallots, red wine vinegar, fresh parsley, and black pepper, was my lifesaver while eating these. I enjoyed that more than chasing with a shot of Belvedere vodka.
The only negative is that bone marrow is not highly photogenic. Granted, we did eat the marrow pretty rare. The pasty-pink color in the photo doesn’t capture the true golden shimmering of the rose colored marrow. It can have a globby texture but, I appreciated its delicacy. Toasted slices of French bread served as the base, and the marrow was placed on top of a bed of crunchy, citrus parsley salad. It was as light as an appetizer, but hefty enough to satisfy your protein craving. It’s definitely not something you will see at the cafeteria, and I would be surprised to see it on even a high-class restaurant’s menu. But making it is a) novel for the guest and b) cheap for the host. Some groceries do carry it, just call ahead and ask.