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All our oysters are distributed live, and are frequently eaten raw or sometimes lightly cooked.

Removing the oyster from the shell.

A righthanded person holds the oyster in a cloth in their left hand, with the flat side uppermost and the hinge towards him. A shortbladed oyster knife is inserted between the two halves of the shell, close to the hinge, and twisted to break the hinge and lever the oyster open. The knife is then used to sever the adductor muscle at its point of attachment to first the flat half of the shell, then the cupped half, and the meat removed. If the meat is to be served on the half shell, the detached meat is turned over, cleared of any shell fragments, and left in the cupped half along with the natural liquor.

We enjoy our oysters served raw on the half shell with Tabasco and lemon being optional.

Here are some other recipes for you to enjoy.

Oysters And Mushrooms
24 Isle of Skye oysters, off the shell
1/2 pound fresh mushrooms
2 tablespoons butter
seasonings to taste

Cut off sandy ends of stems of mushrooms. Wash mushrooms in water until water is clear. Cut mushrooms in small quarters. Put butter in frying pan and cook until it starts to foam. Season mushrooms highly. Put mushrooms and oysters in frying pan and let cook on quick fire for 6 to 8 minutes.

Oysters Au Gratin Baked
24 Isle of Skye oysters, on the half shell
3 tablespoons butter
1 tablespoon pepper
1 1/2 cups ketchup
1 cup Swiss cheese, grated

Season the oysters with the pepper. Place oysters in a roasting pan. On each oyster spread some ketchup sauce. Sprinkle with grated cheese, and on top place a piece of butter. Put roasting pan in hot oven, and bake until brown. Then serve.

Barbecued Oysters
Prepare barbecue or grill. Place oysters on ungreased barbecue or grill 4inches from hot coals or heat element. Be sure oysters are rounded side down so they cook in their own juices. If using a barbecue with a hood, lower the hood. If using a grill, loosely cover oysters with a tent of aluminum foil. Cook 7 to 15 minutes, depending on the size of the oysters. Do not turn oysters during cooking. Shells may open slightly when oysters are done, but not always. Look for steam or bubbles around the fluted edges as a signal that they are ready.

Oyster Cocktail
24 Isle of Skye oysters, off the shell
4 tomatoes, chopped fine
1 onion, chopped fine
1/2 cup vinegar
seasonings to taste (highly seasoned)

Put all ingredients together in a sauce pan. Cover. Let cook quickly for 6 minutes. Then serve.

Oysters And Bacon
24 Isle of Skye oysters, off the shell
8 slices bacon
1/3 teaspoon pepper

Put oysters in baking dish and season highly with pepper. Put slices of bacon on top of the oysters. Put in hot oven and bake until bacon is brown, about 8 to 10 minutes.

Little Pigs in Blankets
24 Isle of Skye oysters, off the shell
24 very thin short slices bacon
Salt and Pepper

Season the oysters with salt and pepper. Wrap one oyster in each slice of bacon and fasten with a tooth pick. Heat a saucepan and put in the little pigs; cook just long enough to crisp the bacon, about five minutes. Cut slices of toast into quarters and place on pig in its blanket on each small slice of toast. Serve immediately, garnished with parsley.

If you want your favourite recipe added, please contact us.