Next recipe on Bord Bia's seafood campaign is the delicious oysters from Ireland.
Oysters from Ireland have a distinctive, rich flavour. The unique blend of wild Atlantic waters, clean freshwater rivers and minerals from an unspoilt landscape makes each Irish oyster a unique taste experience.
How to store:
When you bring raw oysters home, store them in the fridge, in their shell. Keep them as cold as possible to keep them fresh. The flavour is best if you eat them within 24 hours.
How to prepare:
Cover the palm of your hand with a folded tea towel. Place the cupped side of the oyster into your hand, with the flat side facing up.
Holding the oyster firmly with the towel insert the oyster knife into the hinge and lever upwards with a twisting motion.
Slide the blade along the underside of the shell to sever the muscle inside.
Use the knife to flip open the top shell, and then sever the muscle underneath which attaches the base of the oyster to the bottom shell.
How to serve:
Once the oysters are open you can throw away the top shell. Try to save any juices with the oyster in the bottom shell. Place on a bed of ice and check for any stray bits of shell.
Oysters are most often served raw, on the half shell with plenty of lemon for squeezing over or with a splash of Tabasco Sauce. Other options include a classic shallot vinaigrette, called Mignonette or a Ponzu Sauce.
Mignonette Sauce
Two shallots, peeled, and very finely chopped.
60 mls red wine vinegar.
Freshly ground black pepper.
Mix together the shallots and wine vinegar and season with a little black pepper. Keep the sauce chilled until you are ready to serve it with the oysters.
Ponzu Sauce
Two tablespoons of soy sauce.
One teaspoon of lemon juice.
One teaspoon of lime juice.
Two tablespoons of fish sauce.
One and ¼ teaspoon of mirin.
One teaspoon of rice wine vinegar.
One scallion, finely sliced.
Pour all the ingredients, except the scallion, into a small bowl. Whisk together and taste. Garnish with the sliced scallion and enjoy.
