Try some delicious Oyster recipes by renowned Culinary Director, Richie WIlson of
the FIRE Steakhouse in the Mansion House at the heart of Dublin City.
Parmesan and Chive Souffle Oysters
Ingredients
2 tablespoons of butter
11/2 tablespoons plain flour
125ml milk
1 teaspoon mustard
Salt and pepper
2 tablespoon parmasean
2 tablespoons chopped chives
2 eggs separate
24 shucked oysters on the half shell
Melt the butter in small saucepan over medium heat. Add the flour cook 1 minute stirring constantly. Remove from heat gradually stir in milk. Return to medium heat until sauce boils and thickens. Remove from heat add mustard salt pepper to taste. Add the parmesan chives and egg yolks. Cool slightly.
Preheat the grill place oysters on tray, Place egg whites in a bowl and beat until a soft peak forms. Fold into cheese mixture until combined. Cover each oyster with mixture and grill until puffy and golden. Serve immediately.
Oysters with Sour Cream and Cheese
Ingredients
80ml Sour Cream
2 tablespoons grated cheddar cheese.
1 tablespoon of chopped chives
1 teaspoon grated lemon rind
Freshly ground pepper
24 shucked oysters on the half shell
Preheat the grill on high, combine sour cream chives and lemon rind to taste in small bowl and mix well add pepper to taste. Divide mixture evenly among oysters, grill until hot and golden. Serve immediately.
Oysters with Lemon Gin and Marinated Cucumber
Ingredients
6 oysters freshly shucked
100g cucumber neatly diced
30ml of good gin
½ teaspoon lemon zest
1 tablespoon of lemon juice
Place the cucumber and lemon zest into a non-reactive bowl. Pur in gin and lemon juice. Allow it to infuse for 2 hours in refrigerator. To serve simply spoon mixture around oyster in their shells.
Traditional Mignonette to Serve with Oysters
2 shallots peeled and very finely chopped
½ teaspoon of caster sugar
30ml red wine vinegar
¼ teaspoon black peppercorns
Combine ingredients in a non-reactive bowl and allow to infuse for an hours before serving.
Sweet Mignonette
Two shallots peeled and very finely chopped
50ml of white wine vinegar
1 green apple very finely diced
¼ teaspoon black peppercorn
Combine ingredients in a non-reactive bowl and allow to infuse for an hours before serving.
