Foods to Have With Oysters
Associated with decadence, love and months with the letter "R," oysters can, in fact, be eaten year-round, raw, poached, fried, grilled or baked. Wedges of lemon and a few dashes of Worcestershire sauce are natural accompaniments to raw oysters. Two other classic sauces for oysters are mignonette sauce, made of shallots and vinegar, and chili sauce. Depending on the species, oysters can taste of butter, metal, salt or nuts. Mimic or play up these flavors with other foods. Does this Spark an idea?
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Spinach
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Spinach and oysters are a formidable match, corresponding to each other's delicate iron-like flavor as well as soft texture. In a recipe, the two may appear in a phyllo purse, mixed with garlic, shallots, dill and olive oil. Baked until golden brown, the purses then swim atop a pool of tomato coulis. In Oysters Rockefeller, oysters are cloaked in cooked spinach, breadcrumbs and green onions that have been spiked with Pernod; the spinach mixture is baked on top of individual oysters on the half shell. Some versions of the recipe contain no spinach, but some form of green vegetable is necessary to the dish.
Pestos
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The richness and salty tang of pesto makes for a delicious accompaniment to oysters. For a quick repast of cooked oysters, prepare grilled oysters topped with pesto. Spoon either basil or tomato pesto on top of shucked oyster half shells and grill for just two minutes until bubbling. Serve immediately.
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Black Sambuca
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Anise-flavored liqueurs are a classic pairing with oysters, found in Oysters Rockefeller in the form of Pernod. Other liqueurs such as black sambuca, herbsaint and ouzo can also add a dash of licorice-like subtlety to your cooked oyster dish.
Cheeses
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Cheddar, asiago, Parmesan or goat cheese are only some of the cheeses that can go well with oysters. When combined with black sambuca and spinach, grated Swiss cheese can be broiled on top of oysters on the half shell for a smooth and mellow counterpoint to the oysters.
Salmon Caviar
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For a sinfully luxurious dish, make a cream reduction into which chives and red peppercorns have been added. Spoon the thickened sauce over raw oysters on the half shell and garnish with salmon caviar.
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References
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