How to dress oysters recipe

Last Updated on August 11, 2024

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Total: 25 min Diners: 4

Seafood in Spain is linked to special occasions and, among them, especially to Christmas and the holidays. Although, precisely at this time is when prices rise the most and sometimes it is almost impossible to buy them.

Ingredients

Oysters, 16 pcs Ground black pepper, a pinch Lemon, 1 pc

Oysters, 16 pcs Ground black pepper, a pinch For the ponzu sauce

Soy sauce, 50 ml Mirin, 20 ml Yuzu juice, 1 tbsp

For the sabayon:

Egg yolks, 2 pcs Brandy, 1 teaspoon Clarified butter, 20 g

Even so, there is good seafood every month that has R and, if not, in Spain, Christmas is the holiday in which more seafood is consumed and perhaps it is because in these holidays you have to be happy eating and drinking whatever; allowing us to give some other whim based on shrimp, barnacles or oysters.

Or not. We can also leave them for any other day of the year, but its price ranges between 1.5 € and 5 € so one, at least, we should try in life. Undoubtedly oysters are one of the undisputed queens of the concept of luxury and sophistication and are widely consumed at this time of year around the world in many different ways.

This time we want to open the range of possibilities for this mollusk and therefore we have prepared them in four ways to learnhow to dress oysters: natural, with lemon and pepper, with ponzu sauce and with a sabayon (similar to a hollandaise).

Highly appreciated and valued by some, this seafood becomes the bane of others for its intense sea flavor and slimy texture. Even so, there are those who, when it comes down to it, don’t really know what to do when it comes to buying or dealing with an oyster (as it is known in Latin America). When you get home, the first thing to do is to know if you are going to eat them right away or leave them for a day (or two at the most).

In this case, it is best to leave them in the box with a damp cloth that we will change every few hours to prevent them from opening and spoiling. When the time comes to consume them, it is important to open them without breaking them with a knife with a fine, short and resistant tip (it is likely to break); take a cloth to hold the oyster without hurting us and, with decision, stick the tip through the small end and uncover it as if it were a stopper.

How to dress oysters

From here is when we can eat it as is or dress it as we like: With a little bit of lemon, salt and pepper; with a few drops of Tabasco in the purest Baltimore style; with ponzu for that Asian touch; or, more luxuriously, with a truffled sabayon sauce.

The options are quite wide and adaptable to everyone’s taste. The most important thing? To enjoy. Either at home (and beware that if you do not dare to open them or it is too much work with all the Christmas feast, there are restaurants that take them to you at home) or in the best restaurants-oyster restaurants in Spain, eating oysters is a real pleasure.

Step 1

To prepare the ponzu sauce all you have to do is mix all the ingredients.

Step 2

To prepare the sabayon, whip the egg yolks with the electric whisks in a bain-marie, placing a bowl over a saucepan of gently simmering water. The yolks should froth and double in size. Incorporate the brandy also and add at this moment little by little the butter in thin thread. Keep always in a bain-marie so that the emulsion is not cut, we can not raise the temperature too much either.

Step 3

Carefully open the oysters one by one, separate them well from the shell and also remove any shells that may have remained.

Step 4

Season the oysters with black pepper and lemon, others with the ponzu sauce and others with the sabayon. Eat immediately.