They say the way to a man’s (and sometimes a woman’s) heart is through their stomach so if you believe that, then you’ll no doubt want to whip up a delicious dinner for your loved one this Valentine’s Day.
Oysters are a well-known aphrodisiac, and they are very versatile, so you can do a lot worse than put them on the menu this February 14.
Andy Cumming, the head chef at the famous Rogano restaurant in Glasgow, shared some easy-to-make oyster dishes which even very basic cooks can’t go wrong with.
First up you need to master a few of the basics – and one of the most important things about oysters is making sure you know how to open them.
Get some basic tools including an oyster knife with a protective guard to protect your fingers, and a wet tea towel, and you’re ready to go. Then, Put the oyster knife into the hinge of the mollusc and prise it open very gently, before running the knife round the side and separate the two shells to reveal the oyster inside.
It’s quite easy to cut yourself however – so if you’re not comfortable working with an oyster knife, it’s best to get someone in the know to open them for you.
Once open, you’re ready to make some tasty dishes. Oysters are versatile and can either be eaten raw or cooked.
1. Oysters in red wine vinegar:
If you want to serve them as nature intended, raw, then one simple recipe is to chop shallots and season them with red wine vinegar. Simply open the oyster and pour the mixture inside the shell. The vinegar helps the oyster to shrink slightly and helps takes away some of the salty flavour.
2. Oysters served with ginger and spring onions
Slice some pickled ginger up and lay across the inside of an opened oyster. Then add some diced spring onions and finish off with a splash of soy sauce. This gives a lovely oriental-style flavour.
3. Deep-fried sesame-seeded oysters
Dip oysters removed from their shells in some sesame seeds then deep fry in rapeseed oil for up to one minute. This leaves them beautifully crisp on the outside but soft inside.
Then put a spoonful of wasabi mayonnaise inside the bottom of each shell and sit the cooked oyster on top. Voila!
4. Oysters Rockefeller
Open a couple of oysters and stick them under the grill fro about 30 seconds, still in their shells. Meanwhile heat up some cream, shredded parmesan and parmesan in a pot. Drain the oyster shells of any extra liquid then spoon your mixture on top of the oysters. Return them to the grill for about 30 seconds to a minute, to brown the dish.
FALL IN LOVE WITH OYSTERS:
