Coffin Bay Oysters, Natural with Lemon
Freshly shucked Coffin Bay Pacific oysters served ice-cold on crushed ice with lemon wedges. Pure, briny, and cleanly oceanic.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 95 kcal
Equipment
- •oyster shucking knife
- •thick tea towel
- •large serving platter
- •ice mallet
- •small dish
Nutrition
Per serving, approximate
- Calories
- 95 kcal
- fat
- 2 g
- carbs
- 4 g
- fibre
- 0 g
- protein
- 10 g
- calories
- 95 kcal
Instructions
- 1
Scrub the closed oyster shells thoroughly under cold running tap water to remove loose sand.
- 2
Spread the crushed ice and rock salt evenly across a large, shallow serving platter.
- 3
Fold a thick clean tea towel over your non-dominant hand to grip an oyster securely.
- 4
Insert the tip of an oyster shucking knife firmly into the rear hinge of the shell.
- 5
Twist the knife blade with steady leverage until you hear and feel the hinge pop.
- 6
Slide the blade flat along the underside of the top shell to sever the adductor muscle.
- 7
Discard the top flat shell, taking care to keep the natural briny juice in the bottom shell.
- 8
Slide the knife gently under the oyster meat to free it completely from the bottom cup.
- 9
Brush away any stray shell fragments using the clean tip of your oyster knife.
- 10
Nestle each shucked oyster upright into the bed of crushed ice so the liquor does not spill.
- 11
Place fresh lemon wedges in the centre and serve immediately while cold and crisp.
Chef's tips
Always keep oysters cold and store them cup-side down before shucking so they retain their natural seawater. Never rinse shucked oyster meat under tap water, or you will wash away the delicate natural flavour.
Ingredient substitutions
- Coffin Bay oysters → Smoky Bay, Stansbury, or Tasmanian Pacific oysters
- white wine vinegar → red wine vinegar or extra lemon juice
Storage
Keep unshucked oysters in the fridge covered with a damp cloth for up to 2 days; eat immediately once opened.
Reheating
Natural oysters must be eaten raw and chilled; do not reheat.
Common mistakes to avoid
- •Rinsing the shucked oyster in tap water, which washes away the ocean liquor.
- •Shucking too far in advance, which dries out the delicate oyster meat.
- •Spilling the natural briny juices by tipping the shells during shucking.
Serving suggestions
Cooked Coffin Bay Oysters, Natural with Lemon?
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