banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Fresh West Coast Oysters Served Two Ways

    Share

    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!

    Advertisement

    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

    Advertisement

    Fresh West Coast Oysters Served Two Ways

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.