Classic Oyster Recipes
A good quick guide to providing oyster for your guests is that approximately 50% of the population love them and the remainder either don't like them or are happy to try them.
Given the above statement, if you have 10 people over for dinner, you will need approximately 5 dozen for your evening.
Like most of us who love oysters, these recipes have been collected from various sources over the years.
The following recipes can be used as Dipping Sauces, spooned over the oysters in the 1/2 shell or placed with the oyster on ceramic spoons.
Coffin Bay Oysters Natural
Serve with lemon wedges and cracked pepper
Coffin Bay Oysters Poached
Place closed oysters cup down on open grill of your BBQ (this allows them to remain upright). Cook for 3-5 minutes poaching them in their own juice. The oyster will open automatically. Add lemon and pepper.
Coffin Bay Oysters with Lime & Sweet Chilli Sauce
Combine lime zest, freshly squeezed lime juice and sweet chilli sauce – use about 1/3 lime juice and 2/3 sweet chilli sauce.
Coffin Bay Oysters with Shallots and Red Wine Vinegar
- 1 to 2 shallots, finely chopped
- 2 teaspoons sugar
- 5 tablespoons red wine vinegar
- Salt and freshly ground black pepper
Mix ingredients together in a small serving dish. Leave for 10 minutes and taste. Add more sugar if required.
Coffin Bay Oysters with Chile, Ginger, and Rice Wine Vinegar
- A half thumb-sized piece peeled ginger, finely grated
- 6 tablespoons rice wine vinegar
- 1 red chile, seeded and finely chopped
- A little finely sliced cilantro leaves
- 1 teaspoon sugar
- Seaweed, as a garnish
- Halved lemons, as an accompaniment
Mix together all the ingredients in the serving dish. Taste and add sugar if required. Serve with the oysters. Serve on some crushed on a round tray with seaweed and 1/2 lemons.
Coffin Bay Oysters with Vodka, Caviar (or Salmon Roe) & Sour Cream
Spoon vodka into oyster ½ shell and add 1/3 teaspoon of sour cream (or crème fraiche or marscapone cheese) and 1/3 a teaspoon salmon roe per oyster in one corner of the oyster shell.
Bloody Mary Coffin Bay Oysters
Combine 4 tablespoons of coriander, 2 cups tomato juice, 2 peeled and seeded Lebanese cucumbers, juice of 2 limes, 4 finely diced tomatoes, a 'splash' of vodka, 3 finely chopped red chillies, splash of worcestshire sauce, splash to tabasco sauce, salt and pepper. Leave for at least 1 hour before adding to oysters.
Coffin Bay Oysters with Caper Sauce
Oven roast or grill ½ red capsicum then peel and chop finely. Combine 2 teaspoons of finely chopped capers, 2 teaspoons of finely chopped gherkins, 1 clove crushed garlic, ½ teaspoon of cracked coriander seeds, a couple of drops of Tabasco sauce, 2 tablespoons of extra virgin olive oil, 1 tablespoon of chopped fresh parsley and ½ teaspoon of fresh lemon juice – combine with red capsicum.
Coffin Bay Oysters with Red Wine Vinegar
Combine ½ cup red wine vinegar, 6 finely diced eschalots, 1 ½ cups of olive oil and salt and pepper to taste.
Coffin Bay Oysters with Mirin Sauce
Combine 2 tablespoons mirin, 4 tablespoons of rice wine vinegar, 4 tablespoons of grape seed oil, ½ teaspoon of sesame oil, I teaspoon of soy sauce, I tablespoon of lemon juice. Bunch of chives, finely chopped for garnish.
Coffin Bay Oysters with Lime Wasabi Dressing
Combine 2 ½ tablespoons lime juice with 1 teaspoon wasabi paste, 1 ½ tablespoons of rice vinegar, 2 teaspoons olive oil and 1 tablespoon of fresh coriander leaves. Combine ½ a finely chopped avocado with ½ a finely chopped red capsicum. Top oysters with avocado capsicum mix and pour dressing over.