Raw and Cooked Oyster Recipes

Whether for Christmas, New Years Eve or a summer BBQ, these raw and cooked oyster recipes are perfect for any occasion.

Wash the oysters under running cold water. Protect the hand you will hold the oyster with by covering it with the kitchen towel. Then hold the oyster steady with flat shell up and the pointy part away from your hand.
Insert the knife into the hinge of the oyster. Press the knife down and twist it. Then slide the oyster knife down the shell until you can lift up the upper shell completely. Check for any broken shell pieces.

Peel and finely mince the shallot. Combine the shallots with the vinegar and the cracked black peppercorns. Serve on the side or spoon on the oyster.

Turn on your oven's upper heating element on maximum. Heat up a pan with olive oil and add the spinach. Reduce the heat to low and cook the spinach for just 1-2 minutes. Season with salt and set aside.
Remove six oysters from their shell. Divide the spinach between the six bottom oyster shells and place the oyster on top.
Cover each oyster with one teaspoon of hollandaise sauce and bake in the oven for just 1-2 minutes until the hollandaise has browned. To avoid them tipping over you can sit them on crushed up aluminium foil or rock salt.

Cut the finger lime in half and press on the end of the finger lime squeezing out the pulp. Remove any seeds and place in a small bowl.
Combine the finger lime with the chopped coriander, sugar and mirin. Grate the zest from the lime into the finger lime dressing and add the juice of the lime. Mix well and serve on the side or spooned on the oysters.

We recommend serving 4 oysters per person. On ice or rock salt add one oyster with mignonette, one oyster rockefeller, one with finger lime dressing and one natural.