Oysters Scottish x20 Box NC Produce Served with Apple and Horseradish Dressing – A tangy tasty way to enjoy your Fresh Oysters – Outstanding.

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Oysters Scottish x20 Box NC Produce
Oysters Scottish x20 Box NC Produce

Oysters Served with Apple and Horseradish Dressing Oysters Scottish x20 Box NC Produce

Arcachon Bay – a must-visit place for oyster eaters

Oysters – N&C Produce (ncmeatproduce.co.uk)

Now, to the point – Arcachon Bay – a favorite place for oyster eaters. Now it’s entirely up to you – if you want a classic beach promenade and fun, it’s worth turning to Arcachon. But if you want to see the real oyster hut life and fun, then sail up the bay. One of our favorite places was the village of Ares and L’Herbe. Oysters Scottish x20 Box NC Produce

What’s nice about this place is that the attitude, of oysters being a dish that only a selected few can enjoy, does not exist around here. Oysters are rather “fast food” than a gourmet dish around here!

The oyster is picked up and opened in a similar way to a light concave, but not cut through at
the bottom. This is now done by each client with their own fork. There is also no need to drain the
liquid first – it is so fresh, that it’s simply not necessary. Oysters Scottish x20 Box NC Produce

I come from a family of Oyster lovers. My granny makes oyster cornbread dressing every holiday and my family gobbles it up. My Papa used to love to order baked oysters at any restaurant he visited and that is where this recipe for Baked Herbed Oysters came about.

This recipe is from a restaurant in Louisiana that my grandparents used to visit when my Mom was a baby. That gives you a big hint as to how old this classic actually is! Gotta love those 

I like to use thyme and parsley in my Baked Herbed Oysters because they aren’t too overpowering. However, you can add any other herbs you like. I would suggest chives and rosemary as good alternatives. Oysters Scottish x20 Box NC Produce

How do you Cook Oysters in the Shell.

Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle. Season it however you like – I’m a big fan of lemon juice or Tabasco – then tip that lovely fresh oyster into your mouth!. Oysters Scottish x20 Box NC Produce

Oyster Mushroom and Mussel Chowder.

Ingredients

  • 2 chopped leeks
  • 2 cloves garlic, crushed
  • 40g unsalted butter
  • 100g smoked streaky bacon, chopped
  • 250g oyster mushrooms, large ones torn into pieces
  • 2 tsp chopped fresh thyme
  • 150ml dry white wine
  • 250g mussels, cleaned and de-bearded
  • 750ml fish stock
  • 2 tsp medium curry paste
  • 100ml crème fraîche
  • 30g chopped parsley

Method

  1. Before cooking, discard mussels with cracked or broken shells, as well as those with open shells that do not close when you tap them. After cooking, discard any mussels that haven’t opened fully during the cooking process. It’s very important to follow these guidelines to avoid eating mussels that are not safe to consume.
  2. Fry the white bits of the leeks and garlic in half the butter until softened. Drain with a slotted spoon and set aside. Fry the bacon until pale golden, drain and set aside. Add the remaining butter, mushrooms and thyme. Fry until wilted, drain and set aside.
  3. Pour the wine into the pan and bring to the boil. Tip in the mussels, cover with a lid and cook for 4-5 minutes. Discard any mussels that haven’t opened fully during the cooking process. Remove the edible mussels with a slotted spoon and set aside.
  4. Add the stock and curry paste to the pan. Bring to the boil, stir in the green bits of the leeks and cook gently for 5 minutes.
  5. Remove the mussels from their shells, reserving 12 for garnish. Chop the mussels and add to the pan with the mushrooms and crème fraîche. Heat through and garnish with the shell-on mussels and herbs.
Oysters with Avocado & Red Wine Vinegar

Oysters Served with Apple and Horseradish Dressing

Chris Otim – MasterChef
Drizzle apple and horseradish dressing over oysters for a sophisticated seafood starter to share. Perfect when served on a bed of ice or rock salt with sprigs of dill!
Prep Time 12 mins
Cook Time 3 mins
5 mins
Total Time 20 mins
Course Appetizer
Cuisine French
Servings 2
Calories 55 kcal

Equipment

  • Oyster Knife
  • Silver Platter

Ingredients
  

  • 24 Oysters Use Good Quality
  • 160 g Crushed Ice Frozen
  • 3 tbsp White Wine Vinegar Good Quality
  • 30 g Shallots Finely Chopped
  • 1 tsp Honey Use Good Quality
  • 30 g Rapeseed Oil Good Quality
  • 30 g Apple Use Good Quality – Chopped
  • 20g g Horseradish Use Fresh Grated
  • 10 g White Peppercorns Use Fresh Grated

Instructions
 

  • Mix the vinegar and shallots for the dressing in a small bowl and leave this to sit, covered, for an hour or so as the shallots can infuse the vinegar. Then, add all other ingredients, stir and leave in a serving bowl.
  • Rinse the oysters under cold running water, throwing away any that are open and don’t close when tapped them against the side of the sink. Place an oyster rounded-side up on a work surface. Grip the oyster with a tea towel to help protect your hand, leaving the narrow hinged end exposed. Next, place the tip of the knife between the top and bottom shells just next to the hinge, carefully pushing into the shell, twisting and wiggling the knife tip, to release the top shell. At first, it may seem like you aren’t getting there, but keep going with gentle pressure until the shell pops open. Try to keep the oyster level, so the delicious liquor (the briny, salty sea water) stays inside the deeper bottom shell.
  • Wipe your knife clean and then pry open the shell by inserting the knife tip in a few other spots, twisting it to release the shell completely. Keeping the oyster level, run your knife along the inside of the upper shell to cut the muscle that attaches the oyster to it. Remove the top shell. Run your knife along the inside of the lower shell and gently cut the oyster free. Leave the oyster nestled in its shell.
  • Transfer the oyster in its bottom shell to a bed of crushed ice or rock salt that will keep the shell level, while you repeat the process with the remaining oysters. Serve immediately with the dressing; each person should use about ¼ tsp of the dressing for each oyster – you can dress each one in advance yourself if you prefer, and add a dill sprig to the top.

Notes

Oyster Tips and Tricks
Ensure you have an oyster knife; don’t try to follow this recipe with a regular kitchen knife as you are more likely to hurt yourself when using the wrong tools. Also, if you open an oyster that has a strong, sulphurous smell, chuck it out as it’s most likely dead.
On the other other hand, my two favourite things are oysters and gin. When put together with a sprinkle of lime and tobikko, I find that is a super simple way of enjoying oysters and one that is a little different to a squeeze of lemon or a dash of Tabasco; simple and elegant. The tobikko not only adds a brilliant array of colour but creates a contrasting texture with the creaminess of the oysters.
Keyword french, fresh, healthy, oyster, salmon, healthy, fish, protein, seafood

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