oysters

opas · Post by **opas** » Fri 01 May 2009 11:48

We have just been to Elne where there was a small market. We noticed Oysters at the fish shop and decided we will give them another go! last time we bought them we tried them raw yuk!!!!!
A nurse who looked after our daughter gave us a recipe for cooked oysters which had a cheese sause on them and grilled. can anyone give me their favourite recipe to have a go at for tonight?

thumbelina · Post by **thumbelina** » Fri 01 May 2009 11:52

My partner eats them raw with a dressing of finely chopped shallots in a little wine vinegar

john · Post by **john** » Fri 01 May 2009 12:30

A relatively simple one is to poach some leeks in a little butter and white wine,add the resulting compote to each shucked oyster,splash a little Worcester sauce in,sprinkle some grated Emmental on top,and put under a hot grill/oven for 5 -6 mins.

opas · Post by **opas** » Fri 01 May 2009 17:59

John, we stuck to simple.

just put parmesan over them and grilled them..........boy were they delicious! we wish we had discovered them years ago! Now we are Oyster converts.....but cooked.

john · Post by **john** » Fri 01 May 2009 18:05

Never tried them with Parmesan. What sort of flavour does that combination produce?

opas · Post by **opas** » Fri 01 May 2009 18:08

bloody wonderfull! or perhaps that was the combination of the cava we supped with them

Hic!

john · Post by **john** » Fri 01 May 2009 18:19

opas wrote:combination of the cava we supped with them Hic!

Cava... not a cheeky little Champagne ???

You'll never pass the "wine snob" entrance exam with talk like that opas.....

Roger O · Post by **Roger O** » Fri 01 May 2009 18:36

Oysters are supposed to be opened, sprayed lightly with fresh lemon juice and swallowed (to produce "that" effect for which they are reowned!).

I don't like oysters, personally - give me Coquilles St Jacques à la bretonne!!

opas · Post by **opas** » Fri 01 May 2009 18:38

Well we do have a rather nice Champagne which was given to us a few weeks ago as a thank you gift...........we did wonder whether to open it , but thought It would be too decadent if we decided the Oysters were going to the neighbours cat!

That champers is now being reserved for our 24 th wedding anniversary near the end of may.

john · Post by **john** » Fri 01 May 2009 18:40

Roger O wrote:
I don't like oysters, personally - give me Coquilles St Jacques à la bretonne!!

Now you're talking my language Rog. CSJ are pretty nice here,and if you can't stand the eye watering prices,some of the frozen ones are really quite tasty,but ,for the real deal,those from Britanny,Normandy (or,to be fair Scotland) can't be beat.

opas · Post by **opas** » Fri 01 May 2009 18:46

Roger O wrote:Oysters are supposed to be opened, sprayed lightly with fresh lemon juice and swallowed (to produce "that" effect for which they are reowned!).

I don't like oysters, personally - give me Coquilles St Jacques à la bretonne!!

Raw oysters beurk!

Tried them a number of times over the years and each time has produced the same sort of reaction........they either went in the nearest dusbin or a passing dog!
the cooked version has converted me.

Coquilles St Jacques.......had them chez paddyfrog and he cooked them to perfection.

not much food i don`t like....Tripe in any shape or form, no reciepes needed folks as I will not be trying them

Serge · Post by **Serge** » Fri 01 May 2009 19:21

Roger O wrote:Oysters are supposed to be opened, sprayed lightly with fresh lemon juice and swallowed (to produce "that" effect for which they are reowned!).

opas · Post by **opas** » Fri 01 May 2009 19:26

Serge wrote:
Roger O wrote:Oysters are supposed to be opened, sprayed lightly with fresh lemon juice and swallowed (to produce "that" effect for which they are reowned!).

and would your other half spit it out or swallow

Sav · Post by **Sav** » Fri 01 May 2009 19:29

Talking about Oysters

For a non fish person like me, apart from Cod & the odd Sprat at Christmas, the PO
does tend to cater for the fishy inclined palette, even though there is plenty of cheese & smoked ham to go
round, not forgetting Churos of course

Is there a fish dish etc that you can recomend, that is going to be condusive to my liking

Muchly thanks

Cheers Sav

Serge · Post by **Serge** » Fri 01 May 2009 19:31

Sav wrote: For a non fish person like me, apart from Cod & the odd Sprat

Is that like being a bit pregnant?

Sav · Post by **Sav** » Fri 01 May 2009 19:36

Correction two Crunchies ( see another thread )

Cheers Sav

thumbelina · Post by **thumbelina** » Fri 01 May 2009 19:46

Sav wrote:Talking about Oysters
For a non fish person like me, apart from Cod & the odd Sprat at Christmas, the PO
does tend to cater for the fishy inclined palette, even though there is plenty of cheese & smoked ham to go
round, not forgetting Churos of course
Is there a fish dish etc that you can recomend, that is going to be condusive to my liking
Muchly thanks

Cheers Sav

Try a proper homemade mixed meat and fish paella;

(I have an allergy to all things piscatorial)

Sav · Post by **Sav** » Fri 01 May 2009 19:52

I think the fish would have to be a side issue thumbers

That way if i did not like it, it would not have infiltrated the others

Cheers Sav

Chris · Post by **Chris** » Fri 01 May 2009 23:16

This is very interesting; I don't particularly like raw oysters, and worry about the health risks, but cooked and piping hot sounds much better.
Can you post a brief resumé of how you cook them please?

Roger O · Post by **Roger O** » Fri 01 May 2009 23:28

I've never seen cooked oysters eaten by any French person - it's considered as philistine sacrilege - or chav, if one prefers!

Chris · Post by **Chris** » Sat 02 May 2009 01:04

Excellent, I shall eat them whilst accoutred appropriately; perhaps wearing a T-shirt embossed with something like SHARP VIEW CAM VIDEO MANCHESTER UNITED CARLSBERG CANTONA etc, and with a large gold plated medallion round my neck, a baseball cap the wrong way round on my head, shorts, sandals and socks.
If something is worth doing it's worth doing well, that's what I say; better a convincing chav than a half hearted attempt.
Oh and perhaps better wash them down with a pint glass of Lafite n lemonade with ice cubes.

Kathy · Post by **Kathy** » Sat 02 May 2009 06:36

Here's one option

Oysters au gratin Serves 2

6 fresh oysters, cleaned and shucked
2 streaky bacon rashers, finely chopped
30g/1oz celery, finely chopped
4 baby asparagus tips, finely chopped
salt and ground black pepper
30g/1oz mozzarella cheese, grated

In a small pan cook the bacon for 1-2 minutes until crispy. Add the celery and asparagus. Season.
Spoon the bacon and asparagus mixture over the oysters. Sprinkle over the cheese.
Cook the oysters under a medium grill for 3-4 minutes until the cheese is golden brown and melts.

opas · Post by **opas** » Sat 02 May 2009 09:14

Chris wrote:Excellent, I shall eat them whilst accoutred appropriately; perhaps wearing a T-shirt embossed with something like SHARP VIEW CAM VIDEO MANCHESTER UNITED CARLSBERG CANTONA etc, and with a large gold plated medallion round my neck, a baseball cap the wrong way round on my head, shorts, sandals and socks.
If something is worth doing it's worth doing well, that's what I say; better a convincing chav than a half hearted attempt.
Oh and perhaps better wash them down with a pint glass of Lafite n lemonade with ice cubes.

shouldn`t that be a pint of Guiness

Mr O opened them and tipped the juice away loosened the flesh from the shell and put some parmessan over , grilled them for about 6 mins.......be carefull after as the shells really are hot.

As for not seeing a French person eat cooked Oysters, well I havn`t either but It was a french man who suggested we cook them so someone round here must enjoy them like that!

Kathy · Post by **Kathy** » Sat 02 May 2009 09:25

We were served cooked oysters as part of a fish dish in a French restaurant. Perspectives must be changing Roger.

Chris · Post by **Chris** » Sat 02 May 2009 09:51

That sounds lovely, thank you.
I prefer to cook shellfish well; we have had a scare recently about E Coli in mussels from the Conwy estuary, which is just up the coast from here, and which is usually famous for the quality of its mussels. I have a slightly sensitive tum so prefer not to take any risks except those relating to a hot curry, which is an obligatory part of living in the UK.

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