September is British Oyster season, here are some recipes (From Dorset Society)

September is British Oyster season, here are some recipes

11:22am Wednesday 2nd September 2009

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There’s an ‘r’ in the month – that can only mean one thing…oyster lovers everywhere will be gearing up for the native oyster season. As well as being delicious to eat, oysters are good for you, they are rich in iodine, low in cholesterol and well-known for their high zinc content.

Opening the oyster is usually the main obstacle, once mastered the mechanics are simple – just splash and slurp! Whether it’s freshly shucked with a splash, tempura battered and then dipped or even grilled with a sprinkle, Tabasco and oysters go hand in hand.

Freshly Shucked Oysters Simple and luxurious, the ultimate seductive appetizer of freshly shucked oysters.

Serves 4

• 24 oysters, freshly shucked

• Tabasco® Pepper Sauce or lemon wedges

To shuck fresh oysters, you need an oyster knife (couteau des huitres) which is a chubby knife with a short fat blade and a guard, plus a thick sturdy tea towel. Wrap the tea towel around the wrist and hand which is holding the oyster – in case the knife slips. Insert the blade of the knife into the narrow, hinge end of the shell. Work the knife until the ligament is severed, then prise open the shell working the blade around between the top and bottom shells. Remove top shell, then loosen the oyster from the bottom shell, leaving the liquor in. Repeat with remaining oysters. Arrange oysters on a platter. Squeeze over lemon juice or add a few drops of Tabasco. Eat immediately.

Oysters Rockefeller Classic dish of oysters on the half shell topped with a mix of chopped spinach, spring onions, crumbled crispy bacon and parsley with a generous splash of Tabasco.

Serves 4
For the topping:

• 1 bag baby spinach or

• 225g/8oz fresh spinach leaves, washed and dried

• 8 spring onions, trimmed and finely chopped

• 8 streaky bacon rashers, cooked until crisp, then crumbled

• 2 tbsp fresh fine white breadcrumbs

• 50g/2oz unsalted butter, softened

• 1 tbsp finely chopped fresh parsley

Good shake of Tabasco® Pepper Sauce 16 oysters, shucked and left on the half shell For the topping, first microwave the spinach in the bag according to packet instructions. Or remove and discard the thick stalks from ‘loose’ spinach and lightly toss around in butter to wilt and soften.

Place cooked spinach on a board and chop finely. Transfer to a bowl.

Add spring onions, crumbled crisp bacon, breadcrumbs, softened butter and parsley. Season with Tabasco® Pepper Sauce. Stir all together and spoon onto oyster meats to cover in the half shell. Bake in a pre-heated oven Gas 8 450F 230C for 5 minutes. Serve immediately.

See September’s Dorset Society for more recipes click here

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