I have previously posted about ways to serve oysters, but given how good these salty little ocean treasures are, I am revisiting this topic with two new ways of serving oysters that I learned from Jo Seagar's great book, You Shouldn't Have Gone to So Much Trouble Darling. (Jo is a New Zealand food personality whose work I recently discovered.)
The first way to serve oysters suggested by Jo is serving oysters hot with lemon pepper crumbs:
To do this for my 4 oysters, I "blitzed" 2 slices of stale bread in the food processor to create breadcrumbs. I then mixed those breadcrumbs with a dessertspoon of melted butter, a teaspoon of lemon pepper and 1/2 teaspoon of paprika, and baked the mixture on a foil lined tray at 180 degrees for 15 minutes. Take 4 oysters, squeeze a twist of lemon on each, sprinkle each liberally with the baked bread crumb mixture, then bake in the oven for about 5 minutes. Serve!
The second way with oysters suggested by Jo is to serve them cold with an oriental dressing. To make the dressing for 4 oysters, combine one quarter of a cup of rice wine vinegar, 1/2 teaspoon minced ginger, 1 teaspoon lemon zest, 1 teaspoon soy sauce and a minced clove of garlic (or in Jo's case, some chopped spring onion) in a bowl, then spoon over the oysters, and presto:
In the top photograph, the bottom row of oysters is once again au naturel with a twist of lemon, which is still my favourite way of serving oysters. However, I enjoyed both of Jo's suggestions, even though I found that the lemon pepper breadcrumbs tended to overshadow the taste of the oysters themselves. This is a matter of personal preference only, and all methods tasted delightful. I hope that this provides you with some inspiration for the next time that you take some oysters home from the market.
Before I go, I want to send a big thank you to Joy of Joy of Desserts, who has nominated me for an Excellence Award. Thanks Joy! Check out Joy's recent post about banana jam waffles - it will set your mouth watering.