Raw and Cooked Oyster Recipes

Whether for Christmas, New Years Eve or a summer BBQ, these raw and cooked
oyster recipes are perfect for any occasion.

Servings: 6 people

Author:

Prep Time
15 minutes

Cook Time
5 minutes

oyster shucking
12 minutes

Total Time
32 minutes

Course:

Appetizer Canapes

Cuisine:

American French Australian

Instructions

1 Wash the oysters under running cold water. Protect the hand you will hold the
oyster with by covering it with the kitchen towel. Then hold the oyster steady
with flat shell up and the pointy part away from your hand.
2 Insert the knife into the hinge of the oyster. Press the knife down and twist
it. Then slide the oyster knife down the shell until you can lift up the upper
shell completely. Check for any broken shell pieces.
3 Peel and finely mince the shallot. Combine the shallots with the vinegar and the
cracked black peppercorns. Serve on the side or spoon on the oyster.
4 Turn on your oven's upper heating element on maximum. Heat up a pan with olive
oil and add the spinach. Reduce the heat to low and cook the spinach for just
1-2 minutes. Season with salt and set aside.
5 Remove six oysters from their shell. Divide the spinach between the six bottom
oyster shells and place the oyster on top.
6 Cover each oyster with one teaspoon of hollandaise sauce and bake in the oven
for just 1-2 minutes until the hollandaise has browned. To avoid them tipping
over you can sit them on crushed up aluminium foil or rock salt.
7 Cut the finger lime in half and press on the end of the finger lime squeezing
out the pulp. Remove any seeds and place in a small bowl.
8 Combine the finger lime with the chopped coriander, sugar and mirin. Grate the
zest from the lime into the finger lime dressing and add the juice of the lime.
Mix well and serve on the side or spooned on the oysters.
9 We recommend serving 4 oysters per person. On ice or rock salt add one oyster
with mignonette, one oyster rockefeller, one with finger lime dressing and one
natural.

Raw and Cooked Oyster Recipes

Course:

Cuisine:

🧂 Ingredients

Instructions

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