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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

 

Share this recipe:
SHOP CHESIL