The following recipes are three delicious ways to experience our Bigbury Bay Oysters. All recipes serve four as a starter and two as a main course complemented with a crisp salad and crusty bread.
Au Natrel
12 Bigbury Bay Oysters
1. Shuck the oysters as described in the oyster opening page and serve in their shells on crushed ice.
2. Enjoy with a squeeze of lemon, lime, tabasco, or for a real kick wasabi.
Crispy Golden Oysters
12 Bigbury Bay Oysters
15g butter
1 shallot, finely chopped
2 tsp fresh parsley, chopped
1 garlic clove, crushed
150ml double cream
30g medium cheddar, grated
2tbsp breadcrumbs
salt and freshly ground black pepper to taste
1. Shuck the oysters as described in the opening oyster page. Arrange them on a baking sheet using silver foil crunched up around the oyster shells to support them and prevent the liquor from spilling.
2. Fotr the sauce melt the butter in a small sauce pan and gently cook the garlic and shallot until soft. Take off the heat and stir in the parsley and double cream and season with the salt and black pepper.
3. Spoon the sauce carefully onto each oyster and sprinkle with the cheese and breadcrumbs.
4. Place under the grill until golden brown and then serve immediately.
.JPG)
Oyster and Bacon Kebabs
24 Bigbury Bay Oysters
12 rashers of rindless streaky bacon
freshly ground black peper
for the salsa
half a red chilli seeded and finely chopped
1 garlic clove crushed
2 spring onions finely chopped
2 tsp chopped fresh parsley
juice of a lime
salt and black pepper
1. Open the oysters as described on the opening oyster page being carefull not to spill any liquor. Tip the liquor into a bowl, remove the oysters from their shell and set them aside discarding the shell.
2. Add the chilli, garlic, spring onions and parsley to the oyster liquor and season with salt, pepper and lime juice to taste. Mix and set aside in a serving dish.
3. Lightly season the oysters with freshly ground black pepper. Cut the bacon rashers in half width ways and wrap each oyster in bacon and thread onto a skewer, un tilyou have 6 on each skewer.
4. Cook on a BBQ or under the grill turning frequently until the bacon is brown and crispy. Serve immediately with the salsa on the side..JPG)
12 Bigbury Bay Oysters
1. Shuck the oysters as described in the oyster opening page and serve in their shells on crushed ice.
2. Enjoy with a squeeze of lemon, lime, tabasco, or for a real kick wasabi.
Crispy Golden Oysters
12 Bigbury Bay Oysters
15g butter
1 shallot, finely chopped
2 tsp fresh parsley, chopped
1 garlic clove, crushed
150ml double cream
30g medium cheddar, grated
2tbsp breadcrumbs
salt and freshly ground black pepper to taste
1. Shuck the oysters as described in the opening oyster page. Arrange them on a baking sheet using silver foil crunched up around the oyster shells to support them and prevent the liquor from spilling.
2. Fotr the sauce melt the butter in a small sauce pan and gently cook the garlic and shallot until soft. Take off the heat and stir in the parsley and double cream and season with the salt and black pepper.
3. Spoon the sauce carefully onto each oyster and sprinkle with the cheese and breadcrumbs.
4. Place under the grill until golden brown and then serve immediately.
Oyster and Bacon Kebabs
24 Bigbury Bay Oysters
12 rashers of rindless streaky bacon
freshly ground black peper
for the salsa
half a red chilli seeded and finely chopped
1 garlic clove crushed
2 spring onions finely chopped
2 tsp chopped fresh parsley
juice of a lime
salt and black pepper
1. Open the oysters as described on the opening oyster page being carefull not to spill any liquor. Tip the liquor into a bowl, remove the oysters from their shell and set them aside discarding the shell.
2. Add the chilli, garlic, spring onions and parsley to the oyster liquor and season with salt, pepper and lime juice to taste. Mix and set aside in a serving dish.
3. Lightly season the oysters with freshly ground black pepper. Cut the bacon rashers in half width ways and wrap each oyster in bacon and thread onto a skewer, un tilyou have 6 on each skewer.
4. Cook on a BBQ or under the grill turning frequently until the bacon is brown and crispy. Serve immediately with the salsa on the side.