Oysters In Cream Spinach

Baked Oysters in Spinach & Cream

Serves: 6

Prep Time: 20 minutes

Cook Time: 20 minutes

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1 lb fresh washed and dried spinach

24 shucked fresh oysters

1/4 cup butter

1 large onion, finely chopped

Large pinch of freshly grated nutmeg

Salt and freshly ground pepper to taste

1 cup double cream

1 cup fine dried bread crumbs

2 Tablespoons finely chopped fresh dill or 2 teaspoons dried


Place the spinach in a large skillet, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F.
In a large skillet, heat half the butter, add the onion, and saute over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.

Oyster Smoked Salmon

Oysters with Smoked Salmon & Crème Fraiche  

Serves: 6

Preparation time: 5 mins

Cooking time:  Nil

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24 half shell Oysters

24 teaspoons of creme fraiche

120g smoked salmon cut into strips  

2 teaspoons Chives chopped finely 

Black pepper to taste


Spread rock salt on a large serving platter.  Arrange 24 half shell oysters on the rock salt.  (the salt will help the oysters to keep steady)  Spoon 1 teaspoon of crème fraiche onto each oyster and top with 5 g of smoked salmon.  Season with freshly ground black pepper.

To Serve:

Serve the oysters with lime wedges.

Fresh Oysters With Tarragon

Fresh Oysters with Tarragon

Serves: 4

Preparation time: 45 mins

Cooking time : Nil

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1 tablespoon chopped fresh tarragon

2 teaspoons very finely chopped spring onion

2 teaspoons white wine vinegar

1 tablespoon lemon juice

2 tablespoons extra virgin olive oil

24 fresh oysters


Whisk together the tarragon, spring onion, white wine vinegar, lemon juice and olive oil in a bowl.  Remove the oysters from their shells, keeping the shells.  Mix the oysters in the vinaigrette you have just made.  Cover and chill for 30 mins.   

Rinse and refrigerate the oyster shell until serving.

To Serve:

Spoon the oyster back into their shells.  Drizzle any of the remaining vinaigrette over each oyster and serve.


Oyster Mornay

Oysters Mornay

Serves: 6

Preparation time: 5 mins

Cooking time:  7 mins

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24 half shell Oysters

30g butter

1tsp of plan flour

170 ml of hot milk

Salt and pepper to taste

Pinch of cayenne pepper

2 tablespoons horseradish

100g of graded cheddar cheese


Melt the butter in a sauce pan.  Stir in the flour and cook for 2 mins.  Remove from the head and gradually add the hot milk.  Return to medium heat and stir until the mixture boils and thickens.  Add salt and pepper to taste and a pinch of cayenne pepper.  Simmer for 2 mins stirring occasionally.  Remove.  Drain the juice from the oysters and arrange the oysters on a bed of rock salt on a plate.  Top each oyster with a teaspoon of the mixture and sprinkle with grated cheddar.  Place under a grill for 2-3 mins until golden brown. 

Serve immediately.