Three ways to cook Oysters

Three ways to cook Oysters

Three ways to cook Oysters

Print
We love Oysters, but did you know there are many methods of preparing this delicious seafood
Share:
Prep Time

20-30 Minutes

Cooking Time

10-20Minutes

Serves

4-8 People

Three ways to cook Oysters

Ingredients

 

Baked Oysters with Dill Cream

  • 80 oysters
  • 50 ml dry white wine
  • 200 ml cream
  • 2 tsp chopped dill

 

Cold cooked Oysters in Basil Jelly

  • 80 oystersApp.
  • 100ml dry white wine
  • 2 tsp chopped basil
  • 4 gelatine leaves or 12g gelatine powder

 

Deep-fried Oysters

  • 80 oysters
  • 3 egg whites
  • 100 g bread crumbs
  • 50 g plain flour

 

Buy A Voucher

Method

 

Baked Oysters with Dill Cream 

 

1: Open the oysters, detaching the meat from the shell, and set aside the oysters plus water from the oysters in a container.

2: Rinse the concave part of the shells and place it flat on an ovenproof tray, lined with crushed tin foil, to keep the shells level and secure. Throw away the flat part of the shell. Ensure all shell pieces have been removed from the meat and put the oyster meat, along with the strained water from the oysters, into a saucepan and add the white wine. Bring to the boil, and immediately turn off the heat. (If overcooked the oyster will shrink). Remove the cooked oysters from the juice and arrange them back in the shells.

3: Add 50 ml of the juice to the cream and add the chopped dill, then fill each oyster with the cream, covering the meat, and place on a baking tray in a preheated oven at 180 ̊ C for 15 Minutes. When the cream starts to colour, remove it from the oven and display the oysters on a plate and serve.

 

Cold cooked Oysters in Basil Jelly

 

1:Open the oysters, detaching the meat from the shell and set aside the oysters and water from the oysters in a container. Rinse the concave part of the shell, place them flat on a tray lined with crushed tin foil to keep the shells level and secure. Dispose of the flat part of the shell.

2: Ensure all shell pieces have been removed from the meat and put the oyster meat, along with the strained water from the oysters, into a saucepan and add white wine to obtain 500ml of liquid. Bring to the boil, and immediately turn off the heat. (If overcooked the oyster will shrink) Remove the cooked oyster from the juice and arrange them back in the shells.

3: Add the gelatine leaves (previously softened in cold water), to the warm juice and add the chopped basil. Fill the oyster shells with the liquid jelly, and place them in the fridge to set for 2 hours. Top up the shells with more liquid jelly, if necessary, to totally cover the meat.

 

Deep-fried Oysters

 

1: Open the oysters and detach the meat from the shell. In three different containers place the plain flour, the whisked egg white and the bread crumbs. Heat your deep-fry fat fryer to 180 degrees.

2: Roll each oyster separately in: 1-plain flour shaking the excess on flour > 2-egg white > 3-breadcrumb

3: Put directly into the deep fry fryer. When the breadcrumb is golden and crisp, remove and place on absorbent paper or a clean tea towel to remove the excess oil. Serve warm on lettuce, seasoned with olive oil and lemon juice.

 

Visit Our Shop

You may also like

  • Realt na Mara Oysters with Mignonette Sauce

    Realt na Mara Shellfish was founded in 2015 by Micheál Sugrue and Emmet Casey. From their farm just outside of Killorglin Micheál and Emmet produce a range of high quality Irish Mussels and Irish Oysters. The unique environment lends itself to the...
  • Realt na Mara Steamed Mussels with White Wine Sauce

    Founded in 2015 by Micheál Sugrue and Emmet Casey, Realt na Mara Shellfish produces a delicious range of Cromane Irish Oysters and Cromane Irish Mussels. Nutrients, taste and texture from the MacGillycuddy Reeks and the local Laune, Caragh and Maine...
  • Creamy Celeriac Soup Recipe

    Creamy celeriac soup is a warming and nourishing recipe. Perfect to warm you up on a cool winter's day.