Steamed Cornish Native Oysters - Fiona Were September 16 2012, 0 Comments


Fiona Were cooks Steamed Cornish Native Oysters for Matt Baker
Photo: BBC Country File

BBC Country File Recipe by Fiona Were - Greenbank Hotel

(serves two as a starter)

You will need:

6 live Cornish Native Oysters
1 old metal tray for smoking
1 rack to fit on top of the smoking tray
Foil to cover the tray
2 handfuls Smoking chips -oak works well
2 Tbsp Loose leaf tea, such as Earl Grey
1 tsp Coriander Seeds
1 tsp Fennel Seeds
Rock Samphire (see below)
Pink Peppercorn and Horseradish dressing (see below)
Portable gas stove or barbeque
1 small saucepan
1 foldaway table
1 table cloth
Rocks to secure table cloth from strong gusts of wind
1 Oyster knife
Plates & Cutlery
Small mixing bowl
Champagne Glasses
Polgoon Aval

Pink Peppercorn and Horseradish Dressing
1 tsp pink peppercorns, soaked in a little water to soften
1 tsp finely chopped shallot
1 tsp finely grated horseradish
A couple of fine gratings of lemon zest
juice from half a lemon
2 Tbsp Olive or Rapeseed Oil
A grinding of black pepper

Simply mix ingredients


1. First, prepare your smoking tray, by scattering in the smoking chips and then the tea leaves.
2. Scatter over the coriander and fennel seeds.
3. Place the rack over the top of the smoking tray
4. Carefully open the oysters using an oyster knife, giving it a little twist as you prise the shells open.
5. Remove the flat shell of the oyster and set aside. Using a small knife, separate the oyster flesh from the bottom shell, but keep it in the shell along with the juices.
6. Place the oysters on top of the rack on the smoking tray and then cover with foil, sealing the foil around the edges of the tray.
7. Ignite the gas stove and place the smoking tray on top of the hob.
8. It will not take long for the smoker to start working. Once you can smell smoke, smoke the oysters for about 3 minutes, then remove from the heat and set aside.