Recipes
Oysters are one of the most versatile types of shellfish to cook with. Whether pan-fried with chilli, slowly steamed with ginger or enjoyed simply with a pint of Guinness, fresh oysters always make for a delicious meal.
Take a look at some of the recipes below, and if you’d like share some of your own, we’d love to hear from you!
Oysters Rockefeller
Serves: 2
Cooks in: 20mins
Difficulty: very easy
Ingredients
6 oysters in deep shells, from sustainable sources
500 g rock salt
3 spring onions
1 stick of celery
A few sprigs pf fresh tarragon
1 small handful of stale breadcrumbs
A few drops of Tabasco
1 tablespoon butter, at room temperature
Method
Shuck the oysters, then place each oyster in the deeper half of the shell.
Put the shells on a bed of rock salt in a small baking tray.
Roughly chop the spring onions and celery, then place in a food processor.
Place in the tarragon leaves, and add the remaining ingredients.
Blitz to a paste. Season, then spoon a little on top of each oyster.
Cook under a hot grill for about 10 minutes, or until crisp and golden brown.
Oysters with Chilli, Ginger and Rice Wine Vinegar
Serves: 2
Cooks in: 10mins
Difficulty: easy
Ingredients
½ thumb-sized piece peeled ginger
6 tablespoons of rice wine vinegar
1 red chilli
A little fresh coriander
1 teaspoon sugar
Oysters
Method
Freshly shuck (open) them with a small knife or oyster-shucker, using a tea towel to hold them.
Eat them the day that you buy them and serve them on some ice cubes that you’ve bashed up in a tea towel.
Finely grate ½ a thumb-sized piece of peeled ginger and mix with 6 tablespoons of rice wine vinegar.
1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander.
Stir in a teaspoon of sugar until dissolved. Serve in a dish with the oysters.
Cantonese-style Steamed Oysters
Serves: 3
Cooks in: 30mins
Difficulty: hard
Ingredients
16 large oysters, shells intact, from sustainable sources
A few sprigs of fresh coriander
3 spring onions
5cm piece of ginger
2 cloves of garlic
2 fresh red chillies
1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
1 teaspoon chilli bean sauce
3 tablespoons groundnut or peanut oil
Method
Scrub the oysters clean, then divide between 2 heatproof plates; you will have to steam them in 2 batches.
Set up a steamer, or put a rack in a lidded wok or deep pan and fill with 5cm water.
Bring to the boil over a high heat. Put 1 plate of oysters in the steamer or on the rack and cover with the lid.
Turn the heat to low and gently steam the oysters for 5 minutes or until they begin to open.
Meanwhile, trim and finely shred the spring onions, peel and finely chop the ginger and garlic, and deseed and finely chop the chilli, then place in a heatproof bowl.
Add the remaining sauce ingredients, except for the oil.
Heat a wok or large frying pan over a high heat until hot. Heat the oil until slightly smoking, then pour it over the sauce.
Remove the first batch of oysters from the steamer. Give the sauce several good stirs.
Carefully remove the top shells of the oysters and drizzle a bit of sauce over each one.
Garnish with coriander leaves and serve at once. Meanwhile, repeat the cooking procedure with the second batch.
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