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Oyster recipes

Six simple ways to enjoy oysters at home, from freshly opened and natural to hot from the grill.

A quick guide: Sydney rock oysters are usually smaller, with a rich, creamy flavour that's at its best served natural. Pacific oysters are larger and plumper with a briny taste, so they hold up well to grilling and frying. Keep live oysters cold, and cook or eat them soon after opening.

Rows of freshly shucked oysters in trays at Sydney Fish Market
Freshly shucked oysters at Sydney Fish Market. Photo: Maksym Kozlenko, CC BY-SA 4.0, via Wikimedia Commons (resized)

Oysters natural with mignonette

Best with Sydney rock oysters, for their rich, creamy flavour. Pacific oysters are great this way too.

Ingredients

  • 12 freshly opened oysters
  • 1 French shallot (eschalot), very finely diced
  • 3 tbsp red wine vinegar
  • Cracked black pepper
  • Lemon wedges and crushed ice, to serve

Method

  1. Stir the shallot, vinegar and a good pinch of pepper together. Leave it for 10 minutes so the shallot softens.
  2. Spread crushed ice on a platter and nestle the oysters on top so they sit level.
  3. Spoon a little mignonette over each oyster just before eating, or serve it on the side with lemon.
A plate of oysters Kilpatrick with a lemon wedge at a restaurant in Cairns, Queensland
Oysters Kilpatrick in Cairns, Qld. Photo: Chris Olszewski, CC BY-SA 4.0, via Wikimedia Commons (resized)

Oysters Kilpatrick

Best with Pacific oysters, since their larger size holds up well under the grill.

Ingredients

  • 12 oysters on the half shell
  • 3 rashers bacon, finely chopped
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato sauce (optional)
  • Rock salt, for the tray

Method

  1. Heat the grill to high. Spread rock salt on a baking tray and settle the oysters into it so they stay upright.
  2. Fry the bacon until just crisp, then drain it on paper towel.
  3. Mix the Worcestershire sauce with the tomato sauce, if using. Spoon a little onto each oyster and top with bacon.
  4. Grill for 2 to 3 minutes, until the bacon sizzles and the edges of the oysters just start to curl. Serve straight away.

Oysters Mornay

Best with Pacific oysters.

Ingredients

  • 12 oysters on the half shell
  • 20 g butter
  • 1 tbsp plain flour
  • 150 ml milk, warmed
  • 40 g grated gruyère or tasty cheese, plus extra for the top
  • Pinch of nutmeg, salt and white pepper

Method

  1. Melt the butter in a small saucepan, stir in the flour and cook for a minute.
  2. Whisk in the warm milk a little at a time until smooth, then simmer for 2 minutes until thick. Take it off the heat and stir in the cheese and seasoning.
  3. Set the oysters on a tray of rock salt. Put a spoonful of sauce on each and scatter over a little extra cheese.
  4. Grill on high for 2 to 3 minutes until golden and bubbling.

Grilled oysters with garlic butter

Best with Pacific oysters. Great on the barbecue.

Ingredients

  • 12 oysters on the half shell
  • 60 g soft butter
  • 2 cloves garlic, crushed
  • 1 tbsp finely chopped parsley
  • Squeeze of lemon
  • 2 tbsp fine breadcrumbs (optional)

Method

  1. Mash the butter with the garlic, parsley and lemon.
  2. Top each oyster with a small spoonful of the butter, and the breadcrumbs if you like.
  3. Cook under a hot grill, or on a covered barbecue, for 2 to 4 minutes until the butter is melted and bubbling. Serve with crusty bread for the juices.
A single tempura-battered oyster on white paper at a Japanese restaurant in South Melbourne
Tempura oyster in South Melbourne, Vic. Photo: Alpha (avlxyz), CC BY-SA 2.0, via Flickr (cropped, resized)

Tempura oysters

Best with Pacific oysters, as the plump meat stays juicy inside the batter.

Ingredients

  • 12 oysters, removed from the shell and patted dry (keep the shells for serving)
  • ½ cup plain flour plus extra for dusting
  • 2 tbsp cornflour
  • About ¾ cup ice-cold soda water
  • Vegetable oil, for deep frying
  • Lemon wedges and Japanese mayonnaise, to serve

Method

  1. Heat the oil to about 180°C in a deep saucepan.
  2. Whisk the flour, cornflour and soda water together briefly. A lumpy batter is fine and gives a lighter crust.
  3. Dust each oyster in a little flour, dip it in the batter and fry a few at a time for about 1 minute, until pale golden and crisp.
  4. Drain on paper towel, return to the shells and serve hot with lemon and mayonnaise.

Oysters with an Asian-style dressing

Best with either oyster. The fresh dressing suits a briny Pacific or a creamy Sydney rock.

Ingredients

  • 12 freshly opened oysters
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp finely grated ginger
  • 1 small red chilli, finely chopped
  • 1 spring onion, thinly sliced
  • Coriander leaves, to serve

Method

  1. Mix the vinegar, soy sauce, sesame oil, ginger and chilli.
  2. Spoon a little of the dressing over each oyster.
  3. Finish with spring onion and a coriander leaf and serve chilled.

Want some oysters?

Call or email us to order Pacific or Sydney rock oysters from the Clyde River.

southernoysters@gmail.com 0401 317 694