How best to eat your oysters ?
If you decide to eat them raw :
Oysters are best served on a bed of seaweed or coarse sea salt, but never on ice. Ice can make the oysters too cold, which means their full flavours are not released and it can even be bad for your digestion !
What about the seasoning ? Whether you are a purist or a connoisseur there are plenty of ways to season your oysters: natural, with lemon juice, with vinegar and shallots… And why not WITH PEPPER! Our Oyster pepper. This delicate and subtle mix of 7 ground peppers will enhance the salty seawater taste of your oysters.
How about if you prefer them cooked :
A good option to get to know oysters! Be careful not to overcook them – they need to be served Al dente. It would be a shame to make something so delicate as oysters taste like rubber – what a waste !
There are plenty of ways to serve them cooked: slightly grilled in the oven or on the barbecue, perfect with
parsley and garlic butter, curry and cream sauce, or for a truly Breton experience with a cider sauce …
But nothing can beat the taste of hot oysters seasoned with Oyster pepper:
Try out our recipe :
- Start by preparing your oysters: open them and keep their brine, then place in the oven at 60°C.
- Peel and chop 1 shallot. Fry gently in a pan with 20g of butter, add 1 tablespoon of Oyster pepper and flambé with 2cl of cognac.
- Add the shelled oysters and their brine and sear them for 15 seconds then remove from the pan.
- Reduce the sauce then add 3cl of fresh cream and 1 teaspoon of mustard.
Place your oysters back in their shells and drizzle over the Oyster pepper sauce, serve immediately and enjoy !
|Shelf life||5 years|
|Ingredient||Black pepper, Voatsiperifery pepper, Cubebe pepper, white Penja pepper, Timur berries, Allspice, Passion berry|