Don't miss out on the Oysters!

I was in Carrefour the other day and they are selling these boxes of fresh oysters, that have just been flown in.

They looked and smelled very fresh and I just couldn’t help myself, so I got a box and decided to have the girls over for Oysters & Champagne ūüôā

Oysters are so great, you should never miss out on them! I know that they are not everybody’s cup of tea, but ¬†trust me, they are an¬†acquired¬†taste that once acquired, become a real¬†proper¬†treat. I was one at some point, who hated oysters and thought the texture was repulsive! That was at a time when my palate was young and inexperienced. Ever since then, I have to say I have changed my mind about so many foods, I thought I disliked!

The thing about food is that you really should approach it with an open mind, and allow new experiences to sink in and be removed from being totally foreign. Give yourself a chance to get accustomed to a new flavour or texture. Our initial reactions to all things new are always discomfort. But if we allow ourselves, we learn that different is not really that bad! You might not like it the first time, or the second time, but once you are used to it, you find that you in fact love oysters! Because they are delicious and nothing beats nibbling on these sea jewels with some Champagne, wine, or your choice of refreshing juices.

Please read Understanding Seafood Part 1,¬†for more on selecting and preparing seafood. Also for tips on knowing fresh seafoods, how to handle and¬†clean them …etc

Oysters can be served plain with a squeeze of lemon juice, and I find this to be the best way to serve them (my personal favourite). I like to really taste the sea (oysters taste of the sea). Not everyone is into this plain oysters and lemon option as the flavour is unmasked. A popular topper will be vinegar and chopped shallots. However, for those who are new the oyster Rockefeller are a good introduction, it eases you into the world of oysters.

Whichever way you decide to go, just make sure you try and try until¬†you find what works for you. Don’t just give up from the first try, because you will be missing out!


Serves: 8
  • 24 fresh oysters
  • Sea¬†Salt
  • 3 tbsp melted butter
  • 2 bunches baby spinach leaves, torn
  • 1 small onion, finely chopped
  • 2 handfuls of finely chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 cup breadcrumbs (recipe on this link)
  • 3 tbsp grated parmesan¬†cheese
  • freshly ground black pepper
  • 1 tsp DS Red Shatta¬†(red chili sauce, optional)

Preheat oven to 425F-225C.

In a small bowl, mix breadcrumbs, parmesan cheese, 1 tbsp melted butter and freshly ground black pepper and set aside.

In a saucepan, cook onion and spinach in 500 ml of boiling water until tender (about 2-3 minutes). drain well and press excess moisture out by squeezing the spinach leaves.

Now, thoroughly wash oyster shells. Place an oyster at a time on a clean kitchen towel, where all sides of shell are covered by towels and not in contact with your skin (this is because the shell can be sharp and might cut your skin, this way you keep your hands safe).

Using an oyster knife Open the shells of the oysters by inserting the knife into the hinge between the shells.

Move your blade along the inside of the upper shell to release the muscle while twisting to open it. Then slide the knife under the oyster flesh to release it from the bottom of the shell.

Remove oysters from shells, discard the top part but keep the bottom deep part of the shells.

Wash the bottom shells thoroughly with water. Replace oysters back in the shells. line a shallow baking pan with rock salt, and arrange prepared shells on top.

In a separate bowl, combine chopped spinach and onions with 2 tbsp melted butter, shatta (if using), garlic and freshly ground black pepper, toss to mix well. spoon 1 tsp of the spinach mixture on top of each oyster, and top all with prepared bread crumb mixture.

Bake in preheated oven for 10 minutes (the edges of the oyster muscle will begin to curl). serve warm.

Another way for baking oysters will be to follow the directions above, except do not add spinach & breadcrumb mixtures, instead top oysters with flavoured butter (flavour with spices or herbs as you like). Bake in the preheated oven for 10 minutes and serve warm.


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