The Seafood Mark Twain Loved To Have Prepared For Him In 'Seductive' Ways

Samuel Clemens, more popularly known as Mark Twain, is remembered for his novels, and rightly so. But he should also be remembered as having impeccable taste when it came to dining. He was a foodie who wrote extensively about his favorite dishes as he traveled the United States and Europe. One of his favorites above all others was oysters. He enjoyed them fried, stewed, on the half-shell, really any way. There are even rumors that Twain was responsible for making oyster ice cream an early American staple out of his love for the briny beauties.

Now, keep in mind that East Coast and West Coast oysters are very different, but Twain was coming from Nevada, where all oysters were served pickled. Given that, you might think he wouldn't be overly fond of them, but that wasn't the case once he came to San Francisco. During his 1864 stay at the Occidental Hotel, not far from the bay, he often ate lavishly, enjoying a type of oyster known as Olympias, or Olys for short. His passion for the seafood bordered on sensual; according to the book "Twain's Feast," he once wrote, "If you refuse to move upon the supper works and destroy oysters done up in all kinds of seductive styles until 12 o'clock, the landlord will certainly be offended." Given that Twain got along with his landlord, it's assumed that he was happy to put the moves on those oysters at every opportunity. 

If you're curious about tasting this favorite seafood of his, you should count yourself lucky that you still can. This is because the Olympia oyster was nearly extinct by the 1950s.

If you're wondering how Mark Twain managed to eat oysters all the time, keep in mind that they're an item that used to be considered poor man's food. Although they still could carry a high price at times, they were so popular with miners that people almost ate them into extinction. During the California Gold Rush, all the way to the 1950s, pollution and over-harvesting pushed the number of Olympias down and down. It wasn't until major restoration efforts began in the 1990s that they began to recover.

With Olympias now well on the rebound, they have started to appear in seafood restaurants and markets again. However, most of them come into San Francisco from Puget Sound in Washington, because Olys are protected in the bay and still struggling with pollution issues. If you go buy some raw from a seafood market, there are a few ways you can enjoy them. You can make oyster patties with recipes dating back to 1896. You can use them in kabobs or toss them with pasta. Most easily, you can eat them raw. While they are slightly coppery tasting compared to East Coast oysters, they still offer a luxe dining experience and pair well with champagne. That's likely one way Mark Twain supped upon them, so consider trying it yourself.

While Twain remained a foodie and celebrity diner, including frequenting an Indiana bar that also served Al Capone, he never returned to San Francisco after 1865. This means that he perhaps never got to enjoy Olys again. So, if you find yourself eating one, remember to raise a toast in honor of old Mr. Clemens.