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🦪 Oysters

2, 6 or 10 oysters served on crushed ice with lemon wedges.

Shellfish

Ingredients

•2, 6 or 10 oysters
•Large scoop of ice (approx. 25–30 cubes), crushed or whole
•Optional: ground black pepper
•Optional: Tabasco

Garnish

•1, 2 or 3 lemon wedges
•1g spring onion (green garnish)

Equipment

•Oyster shucker

Method

1Shuck fresh oysters, or defrost frozen oysters according to OB method.
2Place the ice in the blender and pulse once or twice.
3Place crushed ice on a coloured plate and place oysters on top of the ice.
4Garnish with lemon wedges.
5Serve with black pepper grinder, Tabasco sauce and oyster forks.

Plating

2 or 6 oysters: small coloured plate. 12 oysters: large coloured plate.

Tips

•If using frozen oysters, defrost according to OB method.
•Always check for pieces of shell left behind during shucking.

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

SEAFOOD PRODUCTSoysters

SOP 6 · Bar and Deli

Prawns Prince Marinated 2 Days Prawns King 2 Days Mussels Cooked 1 Day White Bait Defrosted 1 Day Calamari Tubes/Heads Portions 3 Days Pre-made panko prawns 2 days Whole fish defrosted 3 Days Oysters Fresh in oyster tank 7-10 Days Hake 3 Days Platter Fish 3 Days White Fish Fillets 3 Days Salmon Fillets 3-4 Days Salmon Fillets Fresh 3-4 Days