A Trio of Fresh Oysters

  • Preparation Time45 mins
  • DifficultyMedium

For the red wine vinegar and shallot-topped oysters

12 large chucked oysters
3 tablespoons finely chopped shallots
4 tablespoons red wine vinegar
Salt

For the zesty lemon and caper-topped oysters

12 large chucked oysters
2 tablespoons chopped capers
Zest and juice of 1 lemon
1 tablespoon olive oil
1 tablespoons finely chopped parsley
½ clove of garlic
Freshly ground black pepper
2 tablespoons finely chopped chives

For the cheesy-topped grilled oysters

12 large chucked oysters
¾ cup crème fraiche
½ cup gruyere cheese, grated
2 tablespoons chopped chives
4 tablespoons fresh breadcrumbs

For the red wine vinegar and shallot-topped oysters: Place the shallots, vinegar and salt into a dish then top the oysters with the mix and they're ready to serve.

For the zesty lemon and caper-topped oysters: Place the chives, lemon zest, capers and parsley into a bowl, grate the garlic in and give it a stir. Then add the lemon juice, olive oil and pepper to taste. Spoon some onto the oysters and they're ready to eat.

For the cheesy-topped grilled oysters: In a bowl, place the breadcrumbs, chives, crème fraiche and grated cheese, and mix it together. Place the oysters onto a large baking sheet then scoop a large spoonful of the mix onto the oysters. Put them under a hot grill till the cheese melts, serve immediately.

A Trio of Fresh Oysters

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