Remarkable Oysters

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— Chef's Note —

"I thought I'd try Patronus' new restaurant. I hear he does remarkable things to oysters." - Aziraphale

This recipe is based on how oysters (ostreis) were made in Ancient Rome! Oysters were eaten both raw and cooked (boiled or fried), and Romans loved their seasonings like black pepper and lovage (easy subsitute - parsley). You'll also find garum in ancient Roman cooking, which is sometimes substituted as liquamen or soy sauce.

You can just open oysters with a flat head screwdriver (or if you're a professional, with an oyster knife). However, an easier way is to quickly boil them and then transfer to an ice bath.

— Featured In —

♦︎ Good Omens ♦︎

How to Make Remarkable Oysters

— Ingredients —

3.3 lb 1.5 kg oysters
chicken broth
1.5 cups 355 ml chicken broth
olive oil
2 tbsp 30 ml olive oil
white wine
1 tbsp 15 ml white wine
white wine vinegar
1 tbsp 15 ml white wine vinegar
soy sauce
1 tsp 5 ml soy sauce
1 pinch 180 mg pepper
1 pinch 180 mg parsley
1 pinch 180 mg cumin
1 tbsp 15 ml honey

— Instructions —

  1. Discard any oysters whose shells have opened or cracked prior to preparation. (When in doubt, throw it out!)
  2. Clean remaining oysters by rinsing in cold water and using a scrub brush.
  3. Place cleaned oysters in a large stockpot with broth. Add water until oysters are covered.
  4. Bring to a boil and then immediately remove from heat, drain, and cool.
  5. Once oysters are cooled, break off and discard the top shell. Use a dish towel or shucking gloves to protect your hands during this step. Discard any oysters that do not smell fresh.
  6. Scrape the oyster meat from the shells into a bowl, including the juice.
  7. Pour olive oil in a skillet over medium-low heat.
  8. Add the spices (pepper, parsley, cumin) along with the soy sauce, wine, and white wine vinegar to taste. If desired, mix in honey.
  9. Add oysters to the pan and cook just long enough for them to curl at the edges (about 3 minutes each side).

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