Oysters Two Ways
Try to be minimalistic with the garlic as the delicate flavour of the oysters can be overwhelmed by strong flavours. Recipe testing done by Aisling Kelly Hunter, Sligo Oyster Experience and WB’s Coffee House
- Seaweed used: dried seaweed blend (purchase here)
- Serves 6-8, allowing 3-4 oysters per person
- 24 fresh oysters in their shell
- 4 tablespoons butter
- 4 tablespoons fine breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1/8 / ¼ teaspoons minced garlic
- 1 teaspoon seaweed blend
- Carefully open the oyster shells using a shucker or sturdy small knife. Loosen each oyster from the base of its shell. Place shell with oyster on a grill pan using the flat top shell to stabilise the cup side of the oyster (base) so no juice is spilled. Set aside and keep cool while you are prepare the topping.
- Soften the butter and mix all the topping ingredients very well together.
- Preheat the grill to its highest setting. Place a teaspoon of buttery seaweed crumbs onto each half oyster shell and place under the grill to cook until golden-brown and bubbling. Watch carefully as its only takes a few minutes.
Serve hot. Keep the oyster shells for making angel decorations for the tree.
- Oysters opened and raw with a dot of seaweed pesto and a slice of lemon to squeeze over them.
Recipe taken from Irish Seaweed Christmas Kitchen by Prannie Rhatigan
Oysters with Boxty
A wonderful contrast of succulent oysters with golden potato boxty. The humble potato is transformed into a sophisticated starter or light lunch, worthy to be served with oysters and cream.
- Serves 4
- 12 – 16 oysters, shells removed
- 2 large potatoes, peeled
- 25g plain flour
- 1 egg, beaten (optional)
- Pinch of salt
- Sunflower oil and butter for frying
- Sour cream
- Coarsely grate the potatoes into a bowl, season with salt and add the flour and egg, if using.
- Mix thoroughly. Heat the oil and butter in a heavy frying pan over moderate heat. Fry the potatoes in spoonfuls, turning until golden on both sides. Toss the oysters in the hot pot for about a minute to firm them.
- Place the boxty on warm plates, add a dollop of sour cream and top with the warmed oysters.
Note: the egg makes the boxty lighter and adds to the food value, but boxty without egg is more traditional
Recipe taken from Oyster Gastronomy Book and you can purchase here
Classic Oyster with Lemon
- Shuck the oysters and leave them in the deep halves of their shells.
- Cut two lemons into 12 quarters. Use the third lemon to sprinkle a few drops onto the oysters. Garnish the oysters with a piece of lemon and serve immediately.
- Pour the tomato juice, tabasco, Worcestershire sauce, juice of half a lemon and vodka into a large glass and mix.
- Shuck the oyster, then let the oyster slide into the glass. Season with grated horseradish, celery salt and freshly ground pepper.
- Serve immediately.
- Both recipes taken from the The Oyster King cookbook available to purchase here
Oyster & Guinness Beef pie with sea spaghetti
Seaweed used: Sea Spaghetti
- 2 tablespoon plain flour
- Twist of freshly ground black pepper
- 700g (1/2 ib) rib beef cubes
- 2 tablespoons sunflower oil
- 1-2 onions, chopped
- 425ml (15fl oz) Guinness
- 1 tablespoon worchesterhire sauce
- 10-15g (1/4 -1/2 oz)
- Sea spaghetti rinsed in cold water and soaked for 5 minutes
- 12 Oysters, shells removed, juices strained and reserved
- 200g (7oz) ready made puff pastry
- Season the flour with salt and pepper and toss the beef in it
- Heat the oil in a large frying pan. Once hot, add the beef to the pan a little at a time and seal. Be careful not to over crowd the pan as this will only create a stewing process. Remove the beef from the pan.
- In the same pan fry the onions and mushrooms until soft and then return the meat to the pan. Add the Guinness, Worcestershire sauce, sea spaghetti and oyster juices and season with salt and pepper. Mix well, cover and simmer until the meat is tender, about 1 ½ hours. Remove from the heat and allow to cool completely. Add the oysters.
- Preheat the oven to 200 degree and grease a deep pie dish.
- Pour the mixture into the pie dish. Cover with the pastry, leaving a slight overhang around the edge of the dish. Crimp the edges firmly and cut an air vent in the centre of the pastry.
- Bake in the centre of the oven for 15 minutes. Reduce the heat to 180 degree and bake for a further 30 minutes until the meat is heated through.
- Serve hot with a green salad or baked potatoes.
Recipe from Prannie Rhatigans Irish Seaweed Kitchen and you can purchase here