Oyster Rockefeller Oyster Rockerfeller

Ingredients:

  • SERVES 2 as a first course or 6 for appetizers
  • 12 oysters
  • 2oz (50g) unsalted butter
  • 1 small stick of celery, finely sliced
  • 2 spring onion finely sliced
  • 1 clove garlic, finely chopped (optional)
  • 1 tablespoon chopped parsley
  • Handful of watercress leaves, finely chopped
  • Dash of Pernod or other anise-flavored liquor
  • Salt and Tabasco sauce, to taste
  • 2 slices white bread, crusts removed
  • Rock salt for cooking
  • Lemon wedges & parsley sprigs to serve

Directions:

Melt the butter in a frying pan. Add the celery, spring onions, garlic, parsley, watercress and Pernod. Season to taste with salt and Tabasco sauce. Cook, stirring constantly for about 3 minutes. Remove from the heat. Tip the mix into a food processor or blender, add the bread and process for 30 seconds to produce "green breadcrumbs". This mix can now be put into a bowl, covered and refrigerated up to 2 days in advance.

Using an oyster knife, twist open the oyster shells and remove the oysters and liquor into a bowl. Discard the top shells and scrub and dry the bottom shells. Drain the oysters and check for shell fragments. Preheat the broiler (grill) to maximum. Line a baking tray with rock salt and place the oyster shells on it. Place an oyster in each shell and spoon over a little of the reserved oyster liquor. Spoon the crumb mixture over each oyster to cover them completely. Finally, broil (grill) the oysters for about 1 to 2 minutes or until the topping is bubbling and nicely colored. TO SERVE Arrange the oysters on a serving dish and garnish with sprigs of parsley and lemon wedges. Enjoy!

This Oyster Rockefeller recipe makes a perfect first course for a romantic dinner for two. Regardless of the aphrodisiac effect (or not!), it's a pleasure on the eye and tastes absolutely delicious!

 

Raw Oysters on the Half Shell

Oystere on a plate

Ingredients:
  • 12 oysters
  • Crushed ice or rock salt
  • Cucumber Mignonette
Directions:

Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don't jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.

Cucumber Mignonette Sauce:
  • 1 cup rice wine vinegar
  • 1 shallot, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 1/2 hothouse cucumber, peeled and minced
  • Several turns freshly ground black pepper
  • 1 handful fresh cilantro leaves, chopped

In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams.

Yield: 1 cup

To eat a raw oyster you will need to do the following:

1. Pick up one of the oysters by the shell.

2. Use the cocktail fork that comes with your order to detach the oyster from its shell.

3. When you are sure the oyster is no longer attached to the shell, put the edge of the shell against your bottom lip.

4. Slurp the oyster into your mouth.

You know what to do from here! Enjoy your raw oysters!

A few questions you might have:

Should I swallow the oyster or chew it? You should chew it! How else will you know what it tastes like?

Should I use any type of seasoning? Some people like to put seasoning on their oysters before eating them. Popular choices include cocktail sauce, Tabasco sauce, and lemon juice.

 
 

Fried Oysters

Fried Oysters

Fried oysters with flour and a seasoned egg and bread crumb coating.
Ingredients:
  • 2 cups oysters, drained and dried thoroughly
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 2 eggs
  • 2 tablespoons water
  • fine dry bread crumbs
Directions:
In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water. Put bread crumbs in a third bowl. Dip oysters in the flour mixture, then dip in egg, then in the bread crumbs. Fry in hot oil at about 370° until nicely browned,
 


CARLINGFORD OYSTER COMPANY LTD., MULLATEE, CARLINGFORD, CO. LOUTH, IRELAND.

Tel. +353 (0)42 9373800 / 9373367.
Our approval No. IE LO 0014 EC.