Oysters for starters

"One cannot think well, love well, sleep well, if one has not dined well." ~ Virginia Woolf"

Plenty Of Options

You can turn oysters into a friendlier appetizer by putting on some dressing, grilling, deep-frying, or baking them. Whichever is crowd-pleasing with minimal effort.

Our all-time favourite oysters are the USA Pacific Oysters and USA Grand Cru Oysters. They goes well with freshly squeezed lemon juice, cocktail sauce, mignonette sauce, tabasco sauce and many more.

Pacific oysters are full-bodied and firm, we have them in 2 sizes, 3-4 inches and 4-5 inches.

Whereas, the Grand Cru oysters are 'meaty', more crunchy, and has a silky and velvety finish.

1. Raw Oysters

Ingredients:

Oysters

• 12 fresh oysters

• 1 lemon

Cocktail Sauce

• 2 tbsp tomato ketchup

• 1 tsp of horseradish sauce

• 1 tsp Worcestershire Sauce

Shallot Vinegar

• 2 shallots

• 200 ml sherry vinegar

• 1 pinch of salt and pepper

• 1 pinch of white sugar

SERVING ACCOMPANIMENTS

Enjoy a small amount of any of the following:-

1) Fresh minced horseradish (don't grate it as it becomes very powering).

2) Squeeze of lemon juice.

3) Cocktail sauce - tomato ketchup, horseradish sauce and a splash of Worcestershire Sauce.

4) Shallot vinaigrette (also called Mignonette) - 2 shallots finely diced and left to soak in sherry vinegar with a pinch of salt and pinch of sugar for at least a day.

2. Baked Oysters

Baked Butter and Herb oysters

You can customize the seasoning and spices in these according to your taste.

Prep Time: 20 mins

Cook Time: 12-14 mins

Ingredients:

• 1 dozen fresh oysters, in the shell

• 2 cups rock salt or uncooked rice, for lining the pan

• 1 stick (8 tablespoons) salted butter, softened, divided

• 2 tablespoons finely chopped chives

• 1½ teaspoons lemon zest, divided

• 1 pinch of Sweet paprika

• 1 pinch of cayenne pepper

• ¼ teaspoon chili flakes (optional)

• ½-1 teaspoon hot sauce according to taste, plus more for serving

• ¾ cup panko breadcrumbs

• 1 garlic clove, peeled and minced

• ½ cup grated parmesan cheese ( I used Irresistibles brand)

• Fresh chopped parsley for serving

• Lemon wedges or slices for serving

Directions:

1. Preheat the oven to 425°F. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice or a cooling rack that fits into baking sheet which will help keep oyster shells stable.

2. Shuck oysters: Run the knife along the bottom of the inside of the shell to loosen the oyster. Discard the top shells and arrange the oysters with their liquid in the prepared baking sheet.

3. Mix butter, chives, hot sauce, paprika,cayenne, chili flakes if using, and 1 teaspoon of zest together in a small bowl and set aside.

4. Heat a medium pan over medium heat, add remaining 4 tablespoons of butter, the panko breadcrumbs, garlic, remaining ½ teaspoon lemon zest. Cook, stirring often until crispy and golden brown, 3–4 minutes. Fold in the parmesan cheese and mix well. Set aside.

5. Top each oyster with a teaspoon of the butter mixture and then sprinkle each one generously with the buttered panko crumbs.

6. Bake the oysters in the preheated oven for about 8 to 10 minutes, or until the oysters are cooked through and the topping is golden brown.

7. Sprinkle with fresh chopped parsley and serve with lemon wedges and extra hot sauce.

3. Fried Oysters

Prep: 15 mins Cook: 15 mins

Servings: 4 servings

Ingredients:

• Peanut oil, for frying

• 3/4 cup buttermilk

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Dash hot sauce, such as Tabasco

• 1 cup cornmeal

• 1 cup all-purpose flour

• Kosher salt and freshly ground black pepper

• 36 shucked oysters

• Remoulade Sauce, for serving, recipe follows

Remoulade Sauce:

• 1 cup mayonnaise

• 1 tablespoon Creole mustard

• 1 tablespoon paprika

• 1 tablespoon white wine vinegar

• 1 tablespoon Worcestershire sauce

• Hot sauce

• Kosher salt and freshly ground black pepper

Directions:

1. Heat oil in a deep fryer to 350 degrees F.

2. Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.

3. Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.

Remoulade Sauce:

Yield: 1 1/2 cups.

1. Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.