Oysters are a low fat source of protein, vitamins and minerals and although are usually thought of eaten raw there are many ways they can be used to enhance recipes or to be enjoyed on their own. Once the art of shucking has been mastered (see How to Choose, Store, Prepare and Eat Oysters) they can be prepared quickly and easily.
What to Serve With Raw Oysters
The nutty sea-tasting flavour of oysters, especially those from Atlantic Canada when in full season, can be enhanced with a few simple ingredients such as:
- freshly squeezed lemon
- tabasco sauce
- vinegar (red wine in particular)
- vinaigrette with chopped shallots
- chilled vodka
- black pepper, freshly ground
- finely chopped chives
- freshly grated ginger
Oysters Rockerfeller
The exact recipe for this infamous dish was never revealed by its creator, although many attempts have been made to recreate it. So-named after the richest man in the US because of the richness of the sauce, it is packed with butter and greenery then baked in the oven.
Use a mixture of finely chopped watercress, spinach and green onion (spring onion), mix with a dash of pernod, some fennel seeds and a good helping of butter. Season with salt and blak pepper and a dash of chili sauce then use a processor to mix together, as if creating garlic butter. Add to open oysters, top with breadcrumbs mixed with a little grated parmesan, then bake in a hot (450F) oven for about 8 minutes.
Oysters With Ginger and Coriander
A mixture of grated ginger and chopped coriander can be added to a vinagrette made with red wine vinegar and a mixture of sesame and extra virgin olive oils. Add the juice of a lime to the mixture and mix well. Use to serve on raw oysters.
Fried Oysters and Tartar Sauce
To fry the oysters, they should first be poached gently in their own juices then drained and placed to cool in the refrigerator on a damp piece of kitchen towel. After around 20 minutes, heat a deep fat fryer to around 350F.
Crack and whisk an egg in one plate and mix breadcrumbs with seasoning in another. Dip the oysters first in the egg, then in the breadcrumbs then season with salt and black pepper. Fry for about 3 minutes until golden then serve with tartar sauce, homemade or store bought, and a slice of lemon.
Steak and Kidney Pie
Traditionally, this beef and kidney stew had a good few handfuls of oysters thrown in to make the beef go further in days when oysters were cheap and plentiful in th UK. Topped with flaky pastry, the cubed stewing or chuck steak is dipped in flour then browned with a chopped carrot and a chopped onion. Beef stock is added to cover the mixture, then seasoned and bay leaf and fresh thyme leaves added. Once the sauce thickens, the kidneys and oysters are added, it is tranferred to a casserole dish or dutch oven topped with puff pastry, sealing the edges against the pan then brushing with egg wash. A steam hole is needed and it is baked in a medium to low oven for an hour to an hour and a half.
Using Oysters in Cooking
Oysters are nutritious and delicious and can be enjoyed raw or cooked. Experimenting with them as an ingredient is a great way to learn to appreciate them and to allow oyster lovers to find new ways to enjoy them by adding to soups, stews or enjoying on their own.
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