An (Almost) MH Friendly Cooked Oyster Recipe

DBK

Jan 9, 2013
13,770
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Plympton, Devon
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2013
In this thread...


...I asked for suggestions for a simple cooked oyster recipe. There were some helpful replies but our own French chef Frankie yodeli had the winning suggestion, oysters cooked in champagne. :)

Now I've only made this once and I didn't weigh or measure out anything so what follows is more of a general description of the recipe and method. It isn't a definitive recipe - I need more practice.

Ingredients: (for two for a light lunch)

6 oysters
Crème fraiche
Knob of butter
Chives
Bottle of Crémant de Loire - or champagne of course. :)
Two egg yokes.
Pepper

Method:

Open the oysters and retain the liquid, remove the flesh from the shells and put to one side.

The liquid needs to be put through a fine strainer to remove any bits of shell.

Melt the butter in a pan. I used about 50g of butter I think. When melted add a third of a glass of the fizz of your choice and a large dessert spoon of crème fraiche. I then added all the strained liquid from the oysters but the result was probably a little too salty. It might be safer adding only half the liquid.

Add the oysters and simmer gently for ten minutes. Then remove the oysters and put to one side.

Add ground black pepper and ideally chopped fresh chives. We couldn't find any but freeze dried ones were better than nothing.

Now turn up the heat and reduce the volume of the liquid by a half then turn off the heat and put to one side to cool off a bit.

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The eggs are the tricky bit and needs care. Ideally you need a glass bowl over a saucepan of boiling water but we only had an enamelled dish.

Add a splash of fizz to the eggs then give them a quick whisk to combine everything then pour into the dish over boiling water.

Whisk vigorously!

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The metal dish conducted heat too well so the eggs rapidly began to solidify on the hot surface of the bowl but whisking and adding more fizz stopped me having a plate of scrambled eggs. Adding more fizz to the eggs before heating them is probably the answer.

The mixture will soon begin to thicken. This is the point to add the reduced liquid from the other pan. To reduce the risk of creating an omelet I had cooled some of the liquid by putting it in a cold mug. This I then poured into the eggs while continuously whisking. When all was combined I could then add the rest of the liquid.

I then brought the temperature of the sauce up by keeping it over the boiling water for a bit longer.

The lower part of the oyster shells had been put on the grill tray. Fortunately, the wire of the grill held the shells upright. This is important. :)

Because I might be a bit allergic to raw oysters (and I'm not going to try any to be sure :)) I put the empty shells under the grill for a while and warmed them up a bit to kill off any bugs that might have been lurking in them. I wouldn't over do this in case the shells explode!

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Then add an oyster to each shell, spoon over some of the sauce, getting as much as you can in each then put under the grill. It should only need a few minutes, taking them out when the top starts to bubble.

Serve and eat with a bit of crusty bread to mop up the sauce. :)

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They were delicious. Many thanks to yodeli for the suggestion.

If we do it again, and we must, the recipe would easier if I leave out the oyster shells and just use ramekin dishes or an enamelled plate. The shells make it look nice but they are not needed.

You don't need a lot of fizz either, so there will be plenty left over to wash down the oysters. matamoros suggested Crémant de Loire instead of champagne - and it was perfect. :)

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Last edited:
Aug 11, 2016
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I can't eat anything out of a shell that has been in the sea or a river but well done you. 🤢
 
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DuxDeluxe

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People rave about them but I was never that impressed when I tried them. Then the last two times had consequences. :sick::eek:o_O
Pretty disgusting really, when you think about it.....
 
Jul 29, 2014
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It is usually a christmas warm starter. The Cremant de Loire is usually the alternative to Champagne!
yodeli What would that dish be called in French so I can keep an eye open for it over there? Sounds delish.

I'm not overkeen on raw oysters. I'll eat them if put in front of me but cooked ones are a different thing altogether.
 
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Sep 12, 2016
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Steph prefers hers simple
Shuck the Oyster
place the half shell on the Cadac
Sprinkle a little Sweet Chilli sauce and Worcestershire over

Cook for 3 mins

Eat whilst quaffing your favourite Pineau De Charente

Whilst I will carry on eating them RAW less faffing about and totally delicious
 
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yodeli

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There is no real name for it and I would think that in best restaurants they would give it a poetic name like "Ecrin de perle cachée (or enfouie) dans le sable". In a normal restaurant I would just look for Huitres au four
 
OP
DBK

DBK

Jan 9, 2013
13,770
23,145
Plympton, Devon
Funster No
24,219
MH
PVC, Murvi Morocco
Exp
2013
Steph prefers hers simple
Shuck the Oyster
place the half shell on the Cadac
Sprinkle a little Sweet Chilli sauce and Worcestershire over

Cook for 3 mins

Eat whilst quaffing your favourite Pineau De Charente

Whilst I will carry on eating them RAW less faffing about and totally delicious
That sounds like a simple way of cooking them. :)

I was amazed how cheap they were here. About 50p each depending on size. €6 for a dozen so there is no reason not to try them, using whatever recipe matches your sphincter muscles. :)

I guess what I need is a recipe like the one I followed but where you can use sauces out of a jar or bottle to be truly MH friendly. :)
 
Sep 12, 2016
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That sounds like a simple way of cooking them. :)

I guess what I need is a recipe like the one I followed but where you can use sauces out of a jar or bottle to be truly MH friendly. :)
I NEVER EVER use bottle cooking sauces - I have my spice draw in the motorhome kitchen and it's always kept full then I have Soy,Chilli, Worcestershire, Oyster, tomato puree and Passatta in another cupboard and always carry EV OLive Oil Sunflower oil
 
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OP
DBK

DBK

Jan 9, 2013
13,770
23,145
Plympton, Devon
Funster No
24,219
MH
PVC, Murvi Morocco
Exp
2013
I NEVER EVER use bottle cooking sauces - I have my spice draw in the motorhome kitchen and it's always kept full then I have Soy,Chilli, Worcestershire, Oyster, tomato puree and Passatta in another cupboard and always carry EV OLive Oil Sunflower oil
99% of me wants to agree with you and today's meal wasn't hugely difficult to make. But I was wondering if there was a really easy easy to make cooked oysters. I'm attracted to the BBQ approach, essentially boiled/roasted but a nice sauce helps them down I think.

You can get Béchamel sauce in jars...
 
Sep 12, 2016
1,432
2,154
Chesterfield England Tellus 3
Funster No
45,091
MH
Lunar Roadstar 800
Exp
6500 miles and 188 nights
99% of me wants to agree with you and today's meal wasn't hugely difficult to make. But I was wondering if there was a really easy easy to make cooked oysters. I'm attracted to the BBQ approach, essentially boiled/roasted but a nice sauce helps them down I think.

You can get Béchamel sauce in jars...
You can get Béchamel sauce in jars...
Cheats method for sauce - milk or cream, butter and cornflour slurry, obviously season to taste
 
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