Oysters Three Ways

Oysters are one of my favorite things to eat, but they really need to be eaten in places with really cold seas, like Maine, Belgium, northwest France, Scotland, the northwest coasts of Canada and America, and last but not least, the U.K. I was lucky enough to be at my local market on Kensington Church Street the other day and the fishmonger let me try a free one. It was bursting with flavors of the sea and had this insane aftertaste for about an hour that was really sublime. Sounds bad but it was delicious and quite impressive. I know it’s a very love them or hate them sort of thing, but if you do happen to be one of the lovers, then you will really like mixing it up with this recipe. I don’t mind oysters any way you do them, but I got inspired to do this by one of my favorite restaurants in London, The Wright Brothers, as they have a Japanese version that I adore. Its also really quick to make for an impressive and decadent appetizer.

Oysters Three Ways

Serves 4.

12 oysters shucked

Oyster A

1 /2 tablespoon of wasabi

3 tablespoons of soy sauce

2 tablespoons of yuzu juice

2 tablespoons of mirin

1 teaspoon of rice wine vinegar

1 teaspoon sesame oil

½” of shredded ginger

3 teaspoons of finely chopped chive

2 scallions finely diced

Oyster B

2 tablespoons of crème fraiche

1 tablespoon horseradish

pinch of salt and pepper

½ teaspoon olive oil

4 teaspoons of salmon roe

3 teaspoons of chopped fresh dill

3 teaspoons of finely diced red onion

Oyster C

4 teaspoons of sour cream

3 teaspoons of finely chopped chive

3 teaspoons of finely diced red onion

1 boiled egg/ white and yellow separated and chopped fine

4 teaspoons of black caviar (cheap, expensive, or faux it doesn’t really matter)

Oyster A

In a small mixing bowl add all of the ingredients except for the chive and scallion. Mix well. Pour sauce over four of the oysters for about five minutes before serving. When ready to serve, sprinkle chive and scallion on the top.

Osyter B

In a small mixing bowl add all of the ingredients except the salmon eggs, dill, and onion. Mix well. Just before serving spoon one tablespoon of the mixture on four of the oysters and sprinkle each with one teaspoon of roe as well as a sprinkling of dill and onion.

Oyster C

When ready to serve, plate each of four oysters with a teaspoon of sour cream. Sprinkle the rest of the ingredients over the cream in neat little sections. Then spoon a teaspoon of caviar to the side.