My 10 best Oyster recipes

Can you imagine being the first person to try an oyster? I expect they must have been on the point of starvation to even contemplate eating one. What a wonderful surprise they must have had when they tasted its rich yet delicate flavour.

You may love them, or you may hate them, but oysters have a fine reputation as an aphrodisiac. It is said that the famous ladie's man Casanova ate upwards of 50 oysters a day!

Today oysters are regarded as a luxury, but years ago there were also eaten by the poor people of London, England, who fished for them in the river Thames.

There is an old wives tale that oysters should only be eaten when there is an "R" in the month, one of the reasons for this could be that during the summer months the oysters become quite soft, due to the breeding season being in full swing at this time of year. The other reason is all to do with refrigeration, which was not so good years ago.

Oysters are ideal for people on low-cholesterol diets, and are a good source of vitamins A, B1, B2, B3, C, and D. They are also rich in iron,iodine calcium and zinc They are low calorie too, only 7 calories each or 18 calories per 25 grams, great for dieters like me!

Oysters are best eaten when fresh,served on a bed of ice and garnished with fresh lemon, but if you prefer you can cook them. Don't forget that oysters are naturally salty so be careful not to over salt the recipes.

The first recipe is quite a simple one and absolutely delicious.

1. Oysters in a creamy cheese sauce

Serves 4 as a starter

12 large rock oysters

4 oz (100 grams) Brie cheese

4 Tables spoons of double cream (heavy cream)

4 shallots

5 fluid ounces dry white wine

ground white pepper

Preheat your oven to 200 degrees C. Peel and finely chop the shallots. Take most of the rind off the cheese, then cut it into small pieces. Now put the shallots into a saucepan with the white wine, and reduce a little on the heat. Now you can add the cheese, the cream and season with a little white pepper.Next take your shucked and cleaned oysters, dry them and their shells with kitchen paper and arrange them on an ovenproof dish lined with some scrunched up cooking foil.Top each oyster with a spoonful or two of the sauce and bake for 10 to 15 minutes. They should be golden brown and ready to serve with a glass of white wine and some crusty bread

2. Oysters with Linguine

Serves 4 as a starter

12 large oysters

8oz (220 grams) fresh linguine (or other pasta if preferred)

2 tablespoons of cider vinegar

Juice of half a lemon

a tablespoon of chopped fresh chives

a tablespoon of fresh basil leaves (torn)

Ground white pepper

1 oz melted butter

Prepare your oysters, reserving the water. Cut them in half and leave in their water. Next cook your pasta in salted water for about 3 minutes if using fresh, or to packet instructions if using dried. When cooked, drain well and add the melted butter, the oysters and their water, herbs, vinegar and lemon. Stir for a couple of minutes over the heat to warm through, adding extra butter if needed. Serve at once while still warm.

3. Oysters Milanese

Serves 4 as a starter

12 oysters

4 oz Pancetta (or streaky bacon)

400gram tin chopped tomatoes with herbs

To serve Shredded Iceberg lettuce and chilli flakes

Preheat your oven to 200 degrees C. Prepare your oysters to just release them from the shells. Now grill you pancetta or bacon for a few minutes each side until it's crisp. When it's cool, cut into small pieces. Place your oysters in their shells on a baking tray, and place a spoonful of chopped tomatoes on each one, and some of the bacon pieces. Now cook for 10 to 15 minutes. Serve the oysters with a few chilli flakes sprinkled over, on a bed of shredded Iceberg lettuce.

4. Curried Oysters

Serves 4 as a starter

Curry coating mixture

2 teaspoons Madras curry powder

1 teaspoon ground tumeric

1 teaspoon castor sugar

a good pinch of chilli flakes

Ground white pepper

2 tablespoons dried breadcrumbs

For the Oysters

12 oysters

2 shallots (chopped fine)

1 tablespoon sunflower oil

1 large egg (beaten)

Juice of a lemon

Mix all the curry coating ingredients together, and leave on a plate.

Shuck your oysters, keeping the juice in a bowl, add your chopped shallots,sunflower oil and lemon juice to serve as a dressing. Put the egg into a bowl and beat well,add the oyster meat. Take the oysters out of the egg one at a time and roll them in the curry coating mix. Do this again a second time, dip in egg, then in coating mix. Now deep fry your coated oysters for a few minutes, then drain on kitchen towel, and serve back in their shells with a little of the dressing. As an alternative you could discard the shells, and serve them on a small portion of french fries and substitute some tomato relish for the dressing.

5. Boozy Battered Oysters

serves 4 as a starter

12 prepared oysters

6 oz plain flour

2 teaspoons bicarbonate of soda

2 teaspoons baking powder

A small 250ml bottle of light beer (or Lager)

Shredded iceberg lettuce

Fresh coriander

Sunflower oil to fry oysters in

Heat your frying oil, (but watch it carefully) Sieve you flour, baking powder and bicarbonate of soda together into a bowl, now whisk in your beer to make a batter. Coat your oysters with a little flour, then dip them into the batter so they are evenly coated. Now lower the oysters carefully into the hot oil, and cook for 2 or 3 minutes depending on size. Drain on kitchen towel. Season to taste with pepper and serve on the shredded lettuce garnished with fresh coriander.

6. Oyster and Scallop Ceviche

serves 4 as a starter

8 prepared oysters

8 prepared scallops

8 limes (juice only)

2 large skinned and diced tomatoes

6 scallions (spring onions) finely chopped

2 stalks of celery sliced finely

half a red pepper (capsicum) chopped finely

half a green pepper (capsicum) chopped finely

ground white pepper

2 tablespoons extra virgin olive oil

Rinse and dry your oysters and scallops, then put them into a bowl and pour the lime juice over, they need to be completely submerged. Now place in your refrigerator overnight, the scallops should now be opaque. Now pour away half of the lime juice from the bowl and add the prepared tomatoes, spring onions,celery, red and green peppers, and olive oil, season with white pepper and stir together gently. Serve in small dishes garnished with a slice of lime.

7. Sauted Oysters

serves 4 as a starter

12 large prepared oysters (keep the shells and warm then through)

100 grams butter

juice of a lemon

4 cloves of garlic crushed

3 or 4 sprigs of rosemary

Melt the butter in a frying pan, then add crushed garlic and cook gently for a minute. Now add your prepared oysters and the rosemary sprigs. Cook for 2 minutes on each side. Remove oysters and put into their warmed shells. Discard rosemary, add lemon juice to pan, warm through and pour a little of the butter sauce over each oyster in it's shell, and serve with crusty bread.

8. Barbarcued Oysters

serves 4

12 medium prepared oysters

12 thin slices of garlic sausage (or Salami if preferred)

Preheat your BBQ to medium. Wrap each of the prepared oysters in a slice of garlic sausage, secure with a toothpick or cocktail stick. Arrange your wrapped oysters on a lightly oiled cooking grate and cook for 3 or 4 minutes, turning over at least once to ensure even cooking. Serve with a tomato and chilli flavoured dip.

9. Sesame Oysters

serves 4 as a starter

12 large prepared oysters

1 large egg (beaten)

2 or 3 tablespoons sesame seeds

Sunflower oil (for deep frying)

sesame oil

radicchio and flat leaf parsley

Wash and dry your prepared oysters. Beat the egg in a small bowl. Spread out the sesame seeds on a plate. Heat the sunflower oil in deep fat fryer. Dip each oyster in the beaten egg, draining off the surplus. Now roll the oysters one by one in the sesame seeds until fully coated.

Now deep fry in the hot oil for 2 minutes, then drain on kitchen paper and serve on a bed of shredded radicchio, garnish with parsley and drizzle a little sesame oil over each oyster.

10. Creamy Mushrooms with Oysters

Serves 4 as a starter

12 large prepared oysters

8 oz button mushrooms (finely sliced)

3 or 4 shallots (finely sliced)

2 oz butter

8 fl.oz. milk

2 tablespoons cornflour (cornstarch)

a small tub (125 grms) double cream (heavy cream)

a few drops Worcestershire sauce

4 slices of wholewheat bread, toasted

Melt the butter in a large frying pan. Add the prepared shallots and mushrooms and cook over a moderate heat for around 10 to 15 minutes until golden brown. Next put the cornflour In a bowl, and gradually add the milk a little at a time to make a smooth mixture. Now add the cream and the Worcestershire sauce and pour it into the pan with the cooked mushrooms and shallots.Simmer this mixture for a couple of minutes, then add your prepared oysters and cook for another 5 minutes on a gentle heat. Serve with triangles of toasted wholewheat bread.

Bon Appétit !