Oysters Three Ways

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 6
Easy
Time: 30 minutes

The Bougie Oyster 

Ingredients:
¼ cup thickened cream
1 teaspoon wasabi paste
12 freshly shucked oysters 
2 tablespoons pickled ginger
1 tablespoon salmon caviar

METHOD:

  1. Use electric beaters to beat the cream and wasabi until firm peaks form. 

  2. Place a teaspoon of the cream mixture on each oyster and top with a piece of pickled ginger and small amount of the caviar.

The Asian Oyste

Ingredients:
1 tablespoon mirin
1 tablespoon soy sauce
¼ teaspoon sesame oil
1 spring onion, thinly sliced diagonally
½ Lebanese cucumber, deseeded and julienned (matchsticks)
1 radish, julienned (matchsticks) 
12 freshly shucked oysters

METHOD:

  1. Combine the mirin, soy sauce and sesame oil in a mixing bowl. 

  2. Add the spring onion, cucumber and radish to the bowl and mix until well combined.

  3. Divide the mixture over the oysters and serve.

The Straya Oyster

Ingredients:
2 tablespoon apple cider vinegar
1 teaspoon caster sugar
1 tablespoon finger lime pulp
12 freshly shucked oysters
Micro cilantro (optional)

METHOD:

  1. Combine the vinegar and sugar in a mixing bowl, stirring to dissolve the sugar. Stir in the finger lime pulp.

  2. Spoon the mixture over each oyster and garnish with micro cilantro.

Get shucked! Try not to buy pre-opened oysters! It is always best to get oysters shucked on the day of purchase in front of your eyes. This guarantees freshness, quality and a deep salty taste! Look for finger limes at better greengrocers. They are a native citrus—literally shaped like a finger—with bursting beads of flavour inside.

“Let the world be your oyster… but not everyone likes oysters, so let the world be your party pie!”