Half-Shell/Raw Oysters

Oysters Three Ways with Jason Roberts

By Chef Jason Roberts

jason roberts oysters 3 ways

Oysters! I love eating them natural, maybe with a crack of black pepper and a hint of lime or lemon. My favorites differ depending on where in the world you are. In the States, Kumamotos are my first choice. When I’m in Sydney, Coffin Bay oysters from the cooler waters of South Australia are incredibly moreish, definitely an aphrodisiac. Here, I have given you a few different dressings to whet your appetite. Red Wine Vinegar & Eschalot, Red Chilli Nahm Jim and Oysters Natural with Brown Bread and Watercress Sandwiches.

Oysters with Red Wine Vinegar and Eschalot

Ingredients

  • 12 oysters, freshly shucked
  • 3 eschalots, finely diced
  • 100ml (3fl oz) red wine vinegar (Forvum Cabernet Sauvignon)
  • Cracked Black Pepper

Directions

Mix eschalot and vinegar together and let stand for 10 minutes before serving over oysters. Finish with black pepper.

Oysters with Red Chilli Nahm Jim

Ingredients

  • 12 oysters, freshly shucked
  • 1 clove garlic
  • 1 long red chili, seeds removed
  • 1 red bird’s eye chilli
  • 1 coriander (cilantro) root
  • A pinch of sea salt
  • 30g (1 oz) palm or brown sugar
  • 100ml (3 fl oz) lime juice
  • 30ml (1 fl oz) fish sauce
  • Crisp fried eschalots or onion
  • Fresh coriander (cilantro) leaves to serve

Directions

  1. In a mortar and pestle, pound the garlic, coriander root and sea salt into a paste. Add sugar and pound again until smooth.
  2. Add lime juice.
  3. Give a quick mix and taste. Like most southeast Asian food, it should have a good balance of sweet, sour and salty with the addition of the spice.
  4. When ready to serve, spoon over each oyster and top with crisp fried eschalot and coriander leaves.

Oysters Natural with Brown Bread and Watercress Sandwiches

Ingredients

  • 12 oysters, freshly shucked
  • 1 lemon cut into wedges
  • 2 tbsp butter
  • 6 slices brown bread
  • 1 cup watercress leaves
  • Salt and freshly ground black pepper

Directions

Assemble sandwiches. This is such a simple, elegant way to serve oysters. Buttered brown bread with watercress, salt pepper and lemon, served alongside a few oysters and a glass of champagne is a match made in heaven.


Get more of Jason Roberts’ healthful and delicious recipes.

Check out his site: Chef Jason Roberts

Buy his latest cookbook: Good Food – Fast! Deliciously Healthy Gluten-Free Meals for People on the Go

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