35 min

Oysters three ways

Stevan Paul By Stevan Paul, Editor

3 inspiring variations of oysters, one as tasty as the other!

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Average: 4.5 (4 votes)

Ingredients For

  • Huitres
    Sea ​​products
    Marennes-Oléron oysters PGI
  • x1
  • 1 tsp
  • 2 tsp
  • 1 tbsp
  • PDO Espelette Pepper
    Sauces & condiments
    PDO Espelette Pepper
  • x1
  • x2
  • 1.50 oz
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    20 g See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    1.50 tbsp See the article
  • x1
  • 1 oz
  • Emmental
    Dairy products
    Emmental de Savoie Cheese PGI
  • 3.50 oz

Open the oysters according to the instructions.

Open Oysters

Place the oyster convex face down in a folded tea towel.

Use an oyster knife (or screwdriver) to gently pry the lid off the tip of the oyster.

Protect the hand holding the oyster with an oyster glove or other multi-ply tea towel.

Separate the muscle of the oyster along the lid with the blade of the oyster opener or with a knife and cut open the shell. Now also remove the oyster from the lower shell.

Use a brush or tweezers to remove small shell fragments in the oyster water, but not the water itself! (Some people simply filter the oyster water through a fine sieve and then spread it over the oysters again, which is especially recommended if the oyster needs to be further ripened.

Serve the oyster on ice and remove it from the shell.

Easy: Oysters are also happy to have a hint of lemon, a hint of Tabasco or a little fresh green cilantro. But they have the best fresh, natural taste from the shell, served maximum with baguette or buttered black bread.

For the oysters with vinaigrette: pass the liquor from the opened oysters through a fine sieve, into a bowl. Peel and finely dice the shallots, then combine them with the oyster liquor, white wine, vinegar and olive oil to make a vinaigrette. Finely chop the dill and add it to the mixture. Season to taste with a little salt and a touch of Piment d’Espelette. Free the oysters from the bottom shell and dress them with the vinaigrette just before serving.

For the green oysters: Combine the thyme, parsley, breadcrumbs, butter and olive oil in the blender to make a green mixture, adding a little salt. Just before serving, free the oysters from bottom shell and cover with the crumb topping.

For the oyster gratin: mix the egg yolk with the crème fraîche and cheese, adding a little salt. Just before serving, free the oysters from bottom shell and cover with the creamy gratin mixture.

Turn on the oven grill. Fry the passe-pierre in hot olive oil for 3 to 4 minutes, tossing frequently and adding just a little salt.

Place the green oysters and oyster gratin on a tray in the top rack under the grill and gratinate for a few minutes (it’s best not to leave them as it doesn’t take long!).

Dress the oysters with the vinaigrette. Arrange all of the oysters (careful, two versions will be very hot!) in a dish with the passe-pierre and serve immediately.

    Maple Syrup
    Organic Eggs
    See Recipe