Monday, November 28, 2011

Oyster Season Is Still On So Have Some More

Because it’s still oyster season I’m going to write again about the sea’s gem! Of course, some of you probably hate the damn thing and I kind of understand you. Who wants to eat a raw, slimy and salty mollusk? Not many. But trust me, once you try the slimy beast, you might realize how good and refined it actually is. And you just might get addicted to it, even if it’s against your own good will!

There are easier ways to start eating oysters than to have them naked and raw. Although they’re not my favorite once cooked, they can be easier to gulp on once they’re not raw. Plus, if you add some flavor to them, a taste to which you might not be accustomed to becomes more subtle. But take it to the next level fast; cooked oysters might be good but they’re not the real deal. And if you want to pass as an oyster lover, people won’t believe you if the only way you like yours are cooked with a bunch of unnecessary ingredients on top.

The best way to eat an oyster is still raw with a hint of lemon but hey, if you’re gonna eat a lot of them and often, why not try different variations? Here are some of my favorites!


1 small Lebanese cucumber, deseeded and finely diced
½ red onion or shallot, finely chopped
2 tbsp soy sauce
4 tbsp rice vinegar
2 tbsp lemon juice
1 tbsp fresh mint, chopped

In a bowl, mix of the ingredients. Spoon a little on top of freshly opened oysters. Serve immediately .

Note: Add the mint to the salsa only when ready to serve. If not, the mint will become brown.  


¼ cup 35% cream
1 tbsp olive oil
1 shallot, finely chopped
¼ cup grated gruyere cheese
1 tbsp Dijon mustard
4 slices of bacon cut in small pieces
6 oysters

Open the oysters and put them in a bowl with the juice. Keep the bottom of the shells.

In a skillet, cooked the bacon pieces until they become nice and crispy. Place on an absorbing paper and take off the excess fat. Set aside.

In a saucepan, heat the cream and reduce it by half.

In a skillet, cook the olive oil and the shallot. Add the cream and the oyster juice. Blend well.

When ready to serve, preheat your oven to broil. Place the bottom shells on a cooking sheet and put an oyster back in each shell. Put a small spoonful of the cream mixture on top of the oyster and top off with some gruyere cheese and crispy bacon. Put in the oven and cook until the cheese has melted and is slightly golden.

Note: Be very careful, the shell will be dangerously hot when you take it out of the oven so it’s better to eat with a small fork.

1 comment:

  1. Wow! You actually make oysters look good! I hate oysters, but I would definitely try the bacon and gruyère ones... anything with bacon and gruyère MUST be good! :-)