Before you get to enjoy these great toppings for oysters, you’ll need to get those succulent shellfish open. We appreciate that when you’re preparing oysters for a big crew, shucking them can be time-consuming. So, we’ve got some ideas for oyster shucking using a secret weapon: heat.
Once you’ve effortlessly opened your oysters without using a knife, you can get stuck in and eat the lot as is. Or you can add a topping.
Raw oysters are great all on their own but sometimes a little extra kick doesn’t go astray. So, why not top off your next crowd-pleasing oyster experience with some amazing toppings?
Using these recipe ideas, you can adorn your oysters once they have opened and then gobble them up straight away. Alternatively, you can pop on the sauce and finish off the cooking process before devouring them.
Flavourwise, we’ve gone in three very different directions with these oyster topping recipes. We wanted to combine the briny freshness of oysters with vegetables in season, use a decadent creamy sauce plus use fresh herbs and citrus to achieve a real celebration for the palate.
Try some of these toppings for oysters the next time you pick up a few dozen for a party without the shuckin’ around
Ideas for Oyster Toppings
Roasted Oysters with Rhubarb Mignonette
- 1 doz Mahurangi oysters
- rock salt
- 1/4 cup red wine vinegar
- 1 tablespoon finely diced rhubarb
- 1 tablespoon finely diced shallot
- Chopped parsley for garnish
- In a small bowl, combine the vinegar, rhubarb, and shallots.
- Once your oysters have opened, arrange them in a serving dish on a bed of salt or ice.
- Spoon a little of the mignonette over each oyster, making sure to include a little rhubarb and shallot in each.
- Garnish with parsley and serve.
Oysters in Champagne Sauce
- 2 doz Mahurangi oysters
- 1 French shallot finely chopped
- 3/4 cup champagne
- 4 egg yolks
- 50 g melted butter
- white pepper
- Once the oysters have opened, put them in a strainer or colander over a bowl to catch the liquid. Discard the flat top shells but keep the deeper bottom ones. Put a layer of rock salt in an ovenproof dish large enough to hold all the oyster shells. Nestle the reserved shells into the salt. Place an oyster back into each one.
- Put the shallots, oyster liquor and champagne in a saucepan and reduce by about half, depending on how much oyster liquor you have.
- In a double boiler or metal or Pyrex bowl placed over a saucepan, whisk the egg yolks over barely simmering water. Slowly drizzle in the wine-oyster reduction. Beat with a whisk until everything is well mixed.
- Next, beat the melted butter through it, stirring it quickly in drops. Continue whisking until the sauce thickens and lightens in both colour and texture. This can take up to 10 minutes, so be patient. You’re after a creamy mixture that is not quite as thick as a hollandaise sauce.
- Season to taste with lemon juice, pepper and salt, although if the champagne is good, lemon should not be necessary.
- Spoon the sauce over the oysters, then, if you wish, scatter with breadcrumbs. Put them under the grill for a minute or two, until the top has heated through again.
- 1 doz Mahurangi oysters
- 1 1/2 tbsp olive oil
- 1 large garlic clove minced
- 1/2 tsp freshly ground black pepper
- 1 tbsp minced oregano plus more for garnish
- 1 green chilli sliced into thin rounds
- Cherry tomatoes for serving
- Coriander for garnish
- Red pepper flakes for garnish. Try Japanese chili flakes, (Ichimi Togarashi) for a lovely citrus burst
- Lime wedges for serving
- Once your oysters have opened, arrange them in a serving dish spread with cherry tomatoes
- Heat the olive oil and garlic in a small pot over medium-low heat. Cook until garlic is just golden, 4–6 minutes, then remove from the heat. Stir in minced oregano and pepper.
- Drizzle spoonsful of the garlic, pepper, herb oil over oysters, and sprinkle with the slices of chili.
- Garnish with additional oregano plus coriander, red pepper flakes and a squeeze of fresh lime juice.
The oyster of choice
Thanks to our careful husbandry and intelligent market selection, our plump Pacific oysters have become the oyster of choice in the Auckland restaurant scene and are exported in large numbers to Pacific Rim countries.