A taster of fresh oysters served the old-fashioned way

fresh oysters with lemon and tobacco

Serves 2

  • 6 oysters, 3 oysters each

  • sea salt, optional

  • freshly ground black pepper, optional

  • lemon juice, optional

  • tabasco, optional

To open them, you'll need an oyster knife which is short, thick and quite blunt. Do not use a normal kitchen knife! It's dangerous and you'll probably snap the tip of the knife off. A screwdriver is probably a better bet if you don't have an oyster knife.



Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand. This is to help you get a good grip and protect your hand.



Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off. It's not always that easy so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get a bit dirty.



When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there. Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle.



Season it however you like, then tip that lovely fresh oyster into your mouth!

Nutritional Information

A taster of fresh oysters served the old-fashioned way

With lemon juice and a hit of Tabasco

More Dinner for two recipes >
0 foodies cooked this
If you're planning a romantic night in, these plump, juicy oysters will get it off to a good start!
Serves 2
15m
Super easy
Method

Oysters are probably the best-known aphrodisiac and, although they aren't everybody's cup of tea, I love them! They're available year-round, but the best time to eat them is in the depths of winter when the ocean is icy cold and they are plump and juicy. British oysters are fantastic and great value. There are two main types available – rock oysters and native oysters. Both of these would make a great starter to a romantic dinner. When you buy them, make sure that they are tightly closed and heavy in the hand. Ideally, oysters should be straight out of the sea when you eat them. Give them a rinse in cold water before you start preparing them – this can be tricky so please be very careful!

To open them, you'll need an oyster knife which is short, thick and quite blunt. Do not use a normal kitchen knife! It's dangerous and you'll probably snap the tip of the knife off. A screwdriver is probably a better bet if you don't have an oyster knife.

Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand. This is to help you get a good grip and protect your hand.

Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off. It's not always that easy so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get a bit dirty.

When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there. Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle.

Season it however you like, then tip that lovely fresh oyster into your mouth!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 44 2%
  • Carbs 2.0g 1%
  • Sugar 0.2g 0%
  • Fat 0.9g 1%
  • Saturates 0.1g 1%
  • Protein 6.8g 15%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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