Oysters and champagne in Namibia!

***One of Namibia's greatest culinary treats is definitely the fresh, succulent oyster! ***

The fresh, local oysters are best eaten raw, with lemon, pepper or a few drops of tabasco to truly appreciate their subtle marine flavor. Usually served on a bed of ice to keep it cold.

The oyster nurseries look like blue flotation barrels that bob in the waves. Tied beneath the barrels are baskets filled with oysters. A single oyster can filter 30 liters of water an hour to feast on plankton, so it is essential that the seawater can circulate freely. The baskets are raised and washed every six weeks, removing algae that can stop the oysters feeding.

Photo credit: Walvis Bay Oyster Company

While a French oyster takes three years to grow, Namibian oysters can be harvested after just eight months, because of the cold Benguela Current! The cold water contains more oxygen and plankton, allowing for super speedy growth.

If the fresh out of the ocean, raw oyster is not for you, then there are many different ways to prepare them as well.

These oysters from the BlueGrass restaurant in Swakopmund, have been prepared 3 different ways. The first is served on crushed ice, with their signature red wine and onion vinaigrette. The second has bee deep fried and served with a sweet chili mayo. The last one was smothered in a cheese and a garlic sauce.

In my opinion, best served with a glass of champagne on the side!!!

##### Bon Appetit!