Fresh West Coast Oysters Served Two Ways
Here are two means to prepare oysters—some prefer them baked while others opt for eating them raw. Both are delicious!
A quick caution—while many people regularly eat oysters raw without ill effect, Health Canada nonetheless recommends oysters be cooked before ingestion to avoid the possibility of food-borne illnesses.
12 fresh oysters in the shells
Raw topping
1 Tbsp (15 mL) champagne vinegar
2 tsp (10 mL) shallots, minced
2 tsp (10 mL) fresh chives, minced
1 tsp (5 mL) black pepper Crushed ice
1 Tbsp (15 mL) West Coast caviar
To prepare oysters, shuck and loosen muscle from bottom shells.
To serve raw, place half the bottom shells with loosened muscles on bed of crushed ice, making sure not to spill precious juices contained in shells.
In small bowl combine shallots, chives, vinegar, and pepper. Stir to blend.
Top each oyster with a small spoonful of minced shallot mixture and a little caviar.
Baked topping
3 large garlic cloves, finely minced
3 Tbsp (45 mL) fresh parsley, minced
Pinch of sea salt
Pinch of paprika
2 tsp (10 mL) unsalted butter, melted
Lemon wedges
To bake remaining oysters, preheat oven to 375 F (190 C).
Stir garlic and parsley together in small bowl.
Place remaining oysters with loosened muscles on baking tray, making sure not to spill precious juices contained in the shells. Sprinkle a little garlic mixture over each. Season with salt and paprika, and drizzle with melted butter.
Bake in preheated oven for 20 minutes. Squirt with fresh lemon juice and serve immediately.
Serves 2.
Each serving contains:
325 calories; 32 g protein; 12 g fat (3 g sat. fat, 0 g trans fat); 60 g carbohydrates; 0 g fibre; 125 mg sodium
source: "Romancing the Dinner Table", alive #328, February 2010
Fresh West Coast Oysters Served Two Ways
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
