oysters with chilli, ginger and rice wine vinegar

No contest - Bluff oysters from the bottom of New Zealand's South Island.

Hmmm... sounds so good and I would like to taste it fantastic...

"Oysters are funny old things. Now they’re considered a decadent aphrodisiac, when only 100 years ago they were the pigeons of the sea and would be chucked into pies as peasant food."<br /> <br /> Maybe not actually. There's a painting by Northern Renaissance artist Pieter Aertsen called "Meat Still Life" (painted 1551) that depicts some guy cleaning up oyster shells from the partygoers in the background. (The point being that the aphrodisiac qualities of the oysters portrayed the partygoers as "worldy"). So maybe that quality was recognized earlier than 100 years ago, who knows? Anyway, I guess it's not important, but I thought you might find it interesting. <br /> <br /> The picture looks good, but I've never been adventurous enough to try oysters - something about the texture makes me squeamish, but maybe I could give this a shot. Cheers from Colorado!

Thank you for the recipe. I can't wait to try them on our local Apilachicola Bay oysters once they are again in season.

I'll second the Coffin Bay oysters. They are definitely the best. Beat the Sydney oysters out of the sea. Only thing near to them is the Hastings River oysters from Port Mcquarie.

The best oysters in the world are always the fresh ones on my plate. Whether they're raw, slighty fried, dressed in a wonderful recipe such as this, steamed in a black bean sauce chinese style or just in my mouth...mmmmmyah

Jamie, It is a fact that the best oysters on the planet come form a place called Coffin Bay on South Australia's harsh west coast. They are the most divine oysters and with their fresh brine, black pepper and fresh lemon juice you cant beat them with a cold Heineken.........I bus these over a day after they are picked and they are the most brilliant eat....<br />

Now Jamie we all know the best oysters come from whitstable!! And to the person moaning about the price of seafood, oysters are 50-70p each and noone needs more than half a doz, thas about £3, nothing to moan over there!!!

Oysters as an aphrodisiac? No way.
I had 6 last night, and only 3 of them worked.

Always a great show Jamie ...
but don't forget our incredible Malpeque Bay Oysters from Prince Edward Island in Canada! These tasty bivalves have been harvested for centuries and are worthy of a show to themselves ... looking forward to your visit!

Best Wishes
Ian

This recipe looks great and I will be trying it out - thanks. I reckon Scottish oysters are the best - but as I am an oyster farmer on the west coast of Scotland I would say that! I would like to reply to 'fred osbourne' - we farm the pacific oyster and they take three years to get to market size - that is a lot of looking after. We don't just throw the baby oysters in the sea and come back three years later - they are put into bags and strapped to tables that sit on the sea-bed. We drive out on tractors at low tide and work hard - turning the bags so that the oysters don't grow into each other, take bags to the shore - grade the oysters so that similiar sizes stay together, remove any starfish or crabs that have managed to sneak into the bags etc etc. It is very hard work! Pacific oysters do not naturally reproduce in our waters so we have to buy the baby oysters from either of two hatcheries.

And if you would like to buy cheaper oysters visit your fishmonger or farmer's market (I attend two in Scotland) and shuck them yourself at home.

This was an awesome starter on Saturday night, my partner had never had oysters and I had only had them in a restaurant so never shucked them myself. After watching a video on you tube on shucking I found it really easy! We both loved it!

The best Oysters I have tasted came from Quiberon in France. The Bay on the South side of the Peninsula is just one huge Oyster bed and they are sold daily in the markets around there
Have eaten them as in your chili and ginger recipe now for 3 years can't get enough also when I'm having a fresh tuna steak one or two cooked on the top too is scrummy

Try Maine oysters, they are wonderful and reflect the clean refreshing coast.

hey jamie as u no i want to become a chef and i have always wondered wat to do with oysters and this might just be a great dish thanx

cassie

Hi Jamie,
I would like to know about a recepie with fish,olive,arthicoke,wine,the one you show on tv ...do you remember?
cheers mate

HOI IK BEN MEZELF!

jamie your amazing i just love watching any and all you shows , what you are doing with the young aspiring chefs is just terrific we need more great folk like yourself keep up the good work , blessing for you and you family, regards julia from saskatchewan , canada

Hi Jamie,
This sounds like the perfect starter for Valentines, but how many oysters per person would you suggest?
Many thanks
Lindsey from Bewdley

Firstly,since apart from the innitial husbandry concerning the farming of Oysters? And like other sea-food? Why is it so bloody expensive to buy; for the ordinary folk of whom look upon such delicacies as a rare treat! Moreover,and whilst the average farmer,has to wait around 18 months for the prime beasts for slaughter to fatten up---put meat on the carcass--and with the price of cattle fodder to be added to the already prohibitive costs! Why then is most seafood, as costing as much and often more by comparison,when fish--oysters and the like fend for themselves? Ok! wages for the fishermen.and other costs incurred,but farm.or four legged creatures incurre, in most cases, more expence!