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A Trio of Irish Rock Oysters, on a Bed On Angel Hair Past

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  • 12 lg Rock Oysters
  • 4 Cloves Garlic; (peeled and finely chopped)
  • 2 Shallots; (finely chopped)
  • 30 g Root Ginger; (peeled and grated)
  • 20 ml Peanut Oil
  • 142 ml Soured Cream
  • 100 ml Real Oyster Sauce
  • 60 ml Chilli Sauce
  • 375 g Egg Vermicelli; (angel hair pasta)


1. Strain shucked oysters into a non-metallic bowl or basin, using a plastic sieve and reserve oyster juice.
2. In a heated medium sized saut‚ or frying pan, pour in peanut oil, add ginger and shallots and cook for 2 minutes.
3. Add garlic, cook for a further 1 - 2 minutes. At the same time cook the pasta as directed on packet.
4. When shallot mixture is cooked, add oyster and chilli sauce, soured cream and stir well, but do not boil.
5. Add oysters and heat until they stiffen. Do Not Overcook.
6. Pour the oyster juice into a pan, large enough to accommodate the pasta. Season with ground black pepper and bring to the boil. Strain the cooked pasta and add to the oyster juice and keep warm.
7. Scrub the deep shell (the bottom one) and warm in the oven.
To Serve
8. Arrange 3 oyster shells on each plate, using a fork, twist into a ball and place into each shell.
9. Top each with oyster and sauce, now enjoy with black Irish Wine.
10. You may like to top oysters with toasted flaked almonds or deep fried basil leaves for extra texture and serve with a wedge of lemon or lime.
Converted by MC_Buster.
NOTES : Chef:Bill Patterson
Converted by MM_Buster v2.0l.