Oysters (Oisrí)

Oysters (Oisrí)

Fresh raw oysters served simply with lemon and brown bread, Irish pub tradition.

Total 20 min Makes 4 servings Calories 210/serving

Dietary

Pescatarian, Nut free

Allergens

Shellfish, Dairy, Wheat

This Irish classic celebrates the briny sweetness of fresh oysters served chilled on the half shell, needing little more than a squeeze of lemon and a splash of stout. A staple at seaside pubs along the Atlantic coast, it pairs naturally with Guinness and buttered brown bread for a simple, elegant starter.

Ingredients

  • 24 fresh oysters, scrubbed
  • 2 cups crushed ice, for serving
  • 1 lemon, cut into wedges
  • 2 tablespoons red wine vinegar
  • 1 small shallot, finely minced
  • 1/2 teaspoon freshly ground black pepper
  • 4 slices Irish brown bread
  • 4 tablespoons unsalted butter, softened
  • 4 stout beer, for serving

Method

  1. Rinse the oysters under cold running water, scrubbing shells with a stiff brush to remove any grit or debris.

  2. Combine the red wine vinegar, minced shallot, and black pepper in a small bowl to make a mignonette sauce; set aside.

  3. Holding an oyster flat-side up in a folded towel, insert an oyster knife into the hinge and twist to pop the shell open.

  4. Slide the knife along the top shell to detach the oyster, then sever the muscle from the bottom shell, keeping the oyster and its liquor intact.

  5. Repeat shucking with the remaining oysters, discarding the flat top shells.

  6. Spread the crushed ice over a large serving platter and nestle the shucked oysters into the ice to keep them cold and stable.

  7. Spread the softened butter over the brown bread slices and cut each slice into triangles.

  8. Serve the oysters immediately with lemon wedges, mignonette sauce, buttered brown bread, and a cold stout.

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★ 3.9 (1)

Oysters (Oisrí)

This Irish classic celebrates the briny sweetness of fresh oysters served chilled on the half shell, needing little more than a squeeze of lemon and a splash of stout. A staple at seaside pubs along the Atlantic coast, it pairs naturally with Guinness and buttered brown bread for a simple, elegant starter.

20 min 4 servings 210 cal

Ingredients

  • 24 fresh oysters, scrubbed
  • 2 cups crushed ice, for serving
  • 1 lemon, cut into wedges
  • 2 tablespoons red wine vinegar
  • 1 small shallot, finely minced
  • 1/2 teaspoon freshly ground black pepper
  • 4 slices Irish brown bread
  • 4 tablespoons unsalted butter, softened
  • 4 stout beer, for serving

Method

  1. 1

    Rinse the oysters under cold running water, scrubbing shells with a stiff brush to remove any grit or debris.

  2. 2

    Combine the red wine vinegar, minced shallot, and black pepper in a small bowl to make a mignonette sauce; set aside.

  3. 3

    Holding an oyster flat-side up in a folded towel, insert an oyster knife into the hinge and twist to pop the shell open.

  4. 4

    Slide the knife along the top shell to detach the oyster, then sever the muscle from the bottom shell, keeping the oyster and its liquor intact.

  5. 5

    Repeat shucking with the remaining oysters, discarding the flat top shells.

  6. 6

    Spread the crushed ice over a large serving platter and nestle the shucked oysters into the ice to keep them cold and stable.

  7. 7

    Spread the softened butter over the brown bread slices and cut each slice into triangles.

  8. 8

    Serve the oysters immediately with lemon wedges, mignonette sauce, buttered brown bread, and a cold stout.