Welcome to our recipe page. From time to time we’ll be adding interesting recipe ideas and ways to enjoy Porlock Bay Oysters.
Enjoy oysters either cooked or raw….hot or cold but remember that consuming raw oysters does increase the risk of foodborne illness.
How to open and prepare your oysters
- Scrub them under cold running water to remove the sand.
- Discard any that are open and remain open when tapped.
- Put on hand covering to protect from razor sharp shell.
- Work the point of the knife into the hinge linking the shells and cut through tile ligament.
- With deeper shell downwards, insert a knife between shells and cut round to hinge.
- Prise the shells apart carefully, twisting with the knife to separate them.
- Discard the top shell, scrape off the beard and loosen the oyster. Retain as much liquid as possible.
A very popular and indulgent oyster dish. Perfect for dinner parties or just for two. Our recipe uses 24 of Porlock Bay’s finest oysters.
Heat oven to 200 degrees Celsius and take 24 oysters from the fridge.
Mix the following in a food processor for half a minute…
- 400g well-drained spinach
- 20g fresh breadcrumbs
- 30g chopped spring onions
- 2 tbsp crumbled cooked bacon
- 2 tsp chopped fresh parsley
- ½ tsp salt
- 4 drops hot red pepper sauce
Then add the following and process for 10 secs more:
- 3 tbsp olive oil
- 1 tsp anisette liqueur
Spoon one heaped teaspoon of the mixture over each oyster. Get the oysters to sit on a baking tray by using coarse salt to support them. Bake until the oysters are plump (around 10 minutes), then grill until brown. Serve hot.
This renowned baked oyster dish was created at Antoine’s Restaurant in New Orleans over 100 years ago. According to legend, the dish was created as a substitute for baked snails, which were hard to obtain from France. It was named in honor of John D. Rockefeller, at that time one of the world’s richest men, because of the sauce’s intense richness.
Oysters à la Somerset
1 pint / about a dozen selected oysters
1/3 cup (about 75ml) oyster liquor
1 tablespoon of chopped onion
1/3 cup (about 75ml) chicken stock
2 tablespoons chopped mushrooms
Salt and pepper
3 tablespoons of butter
A little cayenne pepper
4 tablespoons of flour
A generous handful of breadcrumbs
- Parboil and drain the oysters. Reserve the liquor, strain and set aside for the sauce.
- Cook the onion and mushroom in the butter for five minutes then add the flour.
- Gradually pour on the oyster liquor and chicken stock. Season with salt, pepper and cayenne.
- Remove the tough muscles from the oysters and discard (unless you’re using Porlock Bay oysters, as there’s no part of these delicious specimens that is too tough!).
- Shape the oysters, cover with sauce and allow to cool on a plate. Persuade them to stay upright by placing them on a bed of breadcrumbs.
- Dip in egg and breadcrumbs, then fry in deep fat and drain on brown paper.
- As you can see from the illustration, we served five or so oysters with a garnish of pak choi as a scrumptious starter.
Bacon, egg… and fried oyster! Wow, that’s what we thought! We haven’t tried it yet but it’s on our radar. By all accounts we don’t know what we’re missing. A full in-depth and detailed report coming soon…
Ok, we’re caught out so let’s be honest about it. We weren’t fully up to speed with the technique of smoking oysters but thanks to our good friend Julie at Exmoor’s very own Gin Company, “Wicked Wolf”, we’ve been set straight. Check out this authentic oyster smoking recipe; it’s only one of many out there so don’t be shy, experiment to perfect your own Oyster Smoking technique.
The most important ingredient is of course fresh oysters; let’s say two dozen, the fresher the better.
You’ll need to brine your oysters first, so brine the oysters the same as you would fish. For a good brine you will need…
- 0.5 cup of Kosher or non-iodized salt
- 1 cup brown sugar
- 0.25 cup soy sauce
- 2 bay leaves
- 1 tbsp garlic powder
- 0.5 cup of brandy
- Dash of pepper
- Couple dashes of Tabasco sauce
- 1 tbsp of dried chopped onion
- 1 gallon of water – best get a new bucket….!
In your bucket, stir the brine really well until all the salt and sugars dissolve. Place all shucked raw oysters (meat only, not shells) into the brine and gently stir them to separate as they have a tendency to stick to one another. Place your brine/oysters in a cold place and let them brine for between one and two days.
After brining, gently rinse each oyster under cold water to wash off any residual seasoning, shell or “dirt” from the meat. You will need an oiled grill or brining-plate of some description on which you will place the oysters for the smoking process. Maybe aluminium mesh over a BBQ frame of some sort. Now for the smoking. If your BBQ is one of those dome types with a removable half spherical lid that will make a perfect smoker. Get some hard wood going and simply smoke the oysters for two hours. The type of wood you burn will give distinct flavours, don’t try Ikea or GPlan, best to stick with hickory / oak / alder or ash…
After removing from the smoker the final part is to marinate the oysters in extra virgin olive oil in the fridge for a few hours before serving. The grand finale is to serve and eat the smoked oysters! Serve as you like, eat with a fork or mixed in with a small leaf salad flavoured with a beetroot and balsamic vinegar dressing or on a toasted ciabatta with pesto and cooked mushrooms…? Be imaginative, after all the worlds your oyster….!