Category: Oysters

Care should be taken when consuming oysters. Purists insist on eating them raw, with no dressing save perhaps lemon juice, vinegar (most commonly shallot vinegar), or cocktail sauce. Upscale restaurants pair raw oysters with a home-made Mignonette sauce, which consists primarily of fresh chopped shallot, mixed peppercorn, dry white wine and lemon juice or sherry vinegar. Like fine wine, raw oysters have complex flavours that vary greatly among varieties and regions: sweet, salty, earthy, or even melon.
Seafood Stuffed Mushrooms

Seafood Stuffed Mushrooms

The perfect appetiser for seafood lovers, or go crazy and eat them all as a main meal. Parmesan and panko breadcrumbs add savoury depth to these tasty little bites.

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Oysters with Asian-flavoured Dressing

Freshly shucked oysters pair well with this lemongrass, sesame, and soy dressing to make a delicious appetiser

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Oysters Kilpatrick

Oysters Kilpatrick

Oysters Kilpatrick are a retro classic. While some people consider the cooking (or mere dressing) of an oyster to be a travesty, when done properly these techniques can highlight the oyster’s own flavour characteristics.

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Mignonette Sauce

Mignonette sauce is a condiment usually made with minced shallots, cracked pepper, and vinegar. It is traditionally served with raw oysters. The name mignonette originally referred to a bundle of peppercorns, cloves, and spices used to flavour dishes, but now simply means cracked pepper.

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Hangtown Fry

Hangtown Fry

Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. The dish was invented in Placerville, California, then known as Hangtown.

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Taiwanese Oyster Omelette

Oyster Omelette

Oyster omelette is a Chinese dish that is widely known in Taiwan, Fujian, and many parts of Asia for its savoury and addictive taste.

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Angels on Horseback Bacon Wrapped Oysters

Angels on Horseback – Bacon-Wrapped Oysters

According to the classic recipe, shucked oysters are wrapped in bacon. Sometimes scallops are used in place of oysters. This is then baked in the oven, about 3 minutes per side, or prepared with any other source of dry heat, The dish is often served on toast, though if prepared on skewers and broiled, it can be eaten straight from the skewer.

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