Valentine’s Day: Five oyster recipes that are guaranteed to impress

A CANDLE-LIT dinner, romantic mood music, and a delicious plate of oysters – there really is no better way to celebrate Valentine’s Day.

Oysters are famous for their powers of seduction, and cooking a seafood meal for your date will tell them how much they mean to you, and show off your prowess in the kitchen.

Helpfully, Fish is the Dish has created a list of seafood recipes – each of which will make February the 14^th a night to remember.

So whether it’s a night in with your partner, or a first date, cook them something on the list to tickle their taste buds and make them feel extra special.

Fiery oysters with tarragon sauce

Prep time: 5 minutes
Cooking time: 13-15 minutes
Serves: 2
Ingredients

• 6 x fresh oysters, cleaned
• 30g (1oz) light brown sugar
• juice of 1 small lime
• 1 x 15ml spoon (1 tablespoon) tarragon or cider vinegar
• half a green chilli, deseeded and finely chopped
• half a small red onion, finely chopped
• few sprigs fresh tarragon

1. Place the sugar, lime juice and vinegar into a small pan and heat gently to dissolve the sugar.
2. Remove from the heat, add the chilli, onion and a couple of roughly chopped tarragon sprigs.
3. Leave to cool.
4. Lay the oysters onto a metal steamer and place into a large pan, covered with boiling water.
5. Steam for 8-10 minutes over a medium heat until the oysters start to open.
6. Using a cloth to protect your hands, ease the shells open.
7. Take a knife and loosen the flesh from the shell, leaving the oyster meat in the deeper half of each shell.
8. Discard the upper shell.
9. Add any cooking liquor to the tarragon sauce, then spoon over the oysters.
10. Garnish with the remaining tarragon and serve immediately.

Sweet and sour oysters

Prep time: 5 minutes
Cooking time: 5 minutes
Serves: 2
Ingredients

• 8 x fresh oysters, shucked
• 1 tablespoon vegetable oil
• 1 x clove garlic, crushed
• 5cm (1”) stalk lemon grass
• 5cm (1”) piece root ginger, chopped
• 1 teaspoon finely chopped fresh red chilli
• 1 teaspoon finely chopped fresh mint
• 2 tablespoons fresh lemon juice
• 1 tablespoon soft brown sugar

1. Drain oyster juices into a measuring jug and make up to 150ml (5 fl oz) with water.
2. Place liquid and oysters in a bowl, reserving the lower half of the shells.
3. Heat the oil in a pan and add the garlic, lemon grass, ginger and chilli and cook for 2 minutes until soft.
4. Remove from the heat and stir in the mint and lemon juice.
5. Microwave the oysters for 1 minute on HIGH power (Microwave Power: 800 Watt).
6. Place each oyster back into a shell.
7. Place a little of the mixture from the pan on top of each oyster and sprinkle with brown sugar.
8. Garnish with the chopped parsley and serve while still warm.

Oysters au gratin

Prep time: 5 minutes
Cooking time: 8 minutes
Serves: 2
Ingredients

• 6 x fresh oysters, cleaned and shucked
• 2 x streaky bacon rashers, finely chopped
• 30g (1oz) celery, finely chopped
• 4  x baby asparagus tips, finely chopped
• salt and black pepper
• 30g (1oz) grated mozzarella cheese

1. In a small pan cook the bacon for 1-2 minutes until crispy.
2. Add the celery and asparagus and season.
3. Spoon the bacon and asparagus mixture over the oysters.
4. Sprinkle over the cheese.
5. Cook the oysters under a medium grill for 3-4 minutes until the cheese is golden brown and melts.

Spicy oysters

Prep time: 5 minutes
Cooking time: 5 minutes
Serves: 2

Ingredients

• 4 x fresh oysters, shucked
• 15g (half an oz) butter, softened
• 15g (half an oz) white breadcrumbs
• 1 x clove garlic, crushed
• 1 x 15ml spoon (1 tablespoon) red chilli, finely chopped
• 2-3 basil leaves, roughly chopped

1. Preheat the grill.
2. Put the butter in a small bowl and add the breadcrumbs, garlic, chilli and basil.
3. Bind together to make a paste.
4. Divide the paste into four and place on top of each oyster.
5. Grill until the paste has melted and is lightly browned on top.

Bothy oysters

Prep time: 5 minutes
Cooking time: 5 minutes
Serves: 2

Ingredients

• 4 oysters, shucked, reserving juice and shells
• 4 x 30-55g (4 x 1-2 oz) slices black pudding
• 2 x 5ml spoon (2 teaspoons) apple sauce
• salt and black pepper
• 50ml (2 fl oz) malt whisky
• 30g (1oz) Highland Cheddar cheese
• 4 x lemon wedges
• parsley

1. Preheat the grill.
2. Microwave the black pudding for 1 minute (Microwave Power: 800 Watt)
3. Remove skin and mix with the apple sauce, salt and black pepper.
4. Poach oysters for 1 minute in their own juices along with the whisky.
5. Remove oysters and set aside.
6. Add whisky liquid to black pudding mixture and beat well.
7. Shave a few fine slices of cheese using a vegetable peeler.
8. Place 2-3 x 5ml spoon (2-3 teaspoons) of black pudding mixture into each oyster shell, top with an oyster and cover with cheese shavings.
9.  Grill for 1-2 minutes until the cheese melts. Serve with lemon wedges and more malt!