Molluscs Make Mighty Munching

The superlatives that I could use to describe the beautiful texture and salty sea taste of oysters are many. Try these recipes and see what I mean. Delicious, yummy and definitely ‘are there any more?’

Oysters with Chive Gratin

The quantities shown are for a dozen oysters. Oysters prepared this way are absolutely delicious, so be prepared to multiply the quantities shown.

Ingredients

• 1 dozen oysters in the shell
• 2 tablespoons softened butter
• 1 teaspoon chopped chives
• 1/2 cup fresh breadcrumbs
• 1 teaspoon lemon or lime zest
• Preheat your grill.

Preparation

Mix the softened butter and chopped chives together thoroughly. Place a small knob of the chive butter in the centre of each open oyster. Sprinkle some of the breadcrumbs and a little of the lemon (or lime) zest over the top of the oysters. Place the oysters under the hot grill until the breadcrumbs are golden.

Oysters with an Oriental Taste

The best way to eat oysters prepared in this style is to simply tip the oyster, juices and all, straight into your mouth.

Ingredients

• 1 dozen oysters in the shell
• 1/2 teaspoon grated ginger
• 1/4 small red chilli, finely chopped
• 1 clove garlic, crushed
• 1 teaspoon sesame oil
• 1 tablespoon Kikkoman soy sauce
• 1/2 teaspoon honey
• 1 shallot (green part only), finely chopped

Preparation

Mix together all the ingredients, with the exception of the oysters, in a saucepan. Bring to the boil, reduce the heat and simmer for about five minutes.

Spoon a little of the warm Oriental sauce over the top of each opened oyster in the shell and serve.

Tempura Oysters with Wasabi Dipping Sauce

Crispy golden oysters dipped into a sauce with a hint of heat. Yum!

Ingredients

500g oysters, shelled

2 egg yolks

3/4 cups iced water or soda water

3/4 cup cornflour flour

extra flour, for coating

oil for deep frying

Preparation

To make the batter, place the egg yolks in a bowl with the iced water (or soda water) and whisk briskly. Add the flour and mix lightly. Don't be concerned if the batter is still lumpy. Heat the oil in which you are cooking the tempura oysters to a medium heat.

Pat the oysters dry with some paper towel and dust with the extra flour. Dusting the oysters with flour before coating with the tempura batter will help the batter adhere to the oysters during the cooking process.

Dip the oysters into the batter. Using a slotted spoon, lower the oysters gently, three or four at a time, into the hot oil. Cook until the tempura oysters are crisp. Remove from the pan and drain.

Dipping Sauce:

I like to use just a touch of wasabi paste in the dipping sauce – enough to have a hint of bite, but not enough to overwhelm the flavour of the oysters.

• 1/4 cup Kikkoman soy sauce
• 1/4 cup mirrin
• 1/2 teaspoon wasabi paste

Preparation

Mix thoroughly until the wasabi is completely dissolved.

The wine I chose to accompany the oysters was a Montana 1999 Sauvignon Blanc Semillon. It is a medium-dry crisp style wine with distinctive fruit flavours and complements the individual flavours of these recipes beautifully.

The oysters in these recipes were supplied by Toorbul Point Rock Oysters, Bribie Island, phone (07) 3408 2844, fax (07) 3410 0011.