Serves: 2
- DIFFICULTY: EASY
- 10 mins
Ingredients
- 8 rock oysters
- 1 clove garlic, peeled and sliced
- 1/2 inch ginger root, peeled and shredded
- 1 stick lemongrass
- 1 tablespoon soy sauce
- ½ pint sweet cider
- 1 whole star anise
- 2 spring onions, washed and sliced
- 1 fresh red chili
- A few drops of rapeseed oil
Oysters with a Difference
If you love oysters, this recipe will be a delightful treat. Chesil Smokery’s non-native “Rock” or Pacific oysters are perfect for this dish. Unlike their smaller native cousins, these oysters can be enjoyed year-round. This recipe offers a light but flavorful broth made with cider, soy, ginger, and chili, making it a great introduction for those hesitant about oysters.
Instructions
Steam the Oysters:
- Stack the oysters in a pan with a tight-fitting lid.
- Add cider, lemongrass, and star anise to the pan.
- Cover and place on high heat. Bring to a rapid simmer and cook for about 5 minutes. The oyster shells may not pop open, but they will be ready after this time.
Prepare the Broth:
- Remove the oysters and their shells from the broth. Set aside to cool slightly.
- Pass the broth through a fine sieve to remove the lemongrass, shell shards, and star anise.
- Pour the broth into a clean, small saucepan and simmer. Add soy sauce, garlic, and ginger to taste.
Prepare the Oysters:
- Gently open the oysters, reserving any juices, and place the cooked meats on a small plate. Add any reserved juices to the broth, ensuring it is not too salty.
- Turn off the broth.
Serve:
- Divide the cooked oysters between serving dishes.
- Garnish with chopped spring onions, sliced red chili, and a few drops of rapeseed oil.
- Pour the hot broth over each dish and serve immediately.
Optional:
- Add a few noodles to the broth to make this dish more substantial.
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