Non-VegetarianNorthern Irish cuisine Starters

Lough Foyle Oysters with Lemon

Name: Lough Foyle Oysters with Lemon
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 24 unit lough foyle oysters; 1000 g crushed ice; 2 unit lemons; 1 unit Shallot; 60 ml Red wine vinegar; 0.5 tsp sea salt flakes; 0.5 tsp freshly cracked black pepper; 10 g fresh flat-leaf parsley

Fresh Lough Foyle oysters served raw on crushed ice with fresh lemon wedges, cracked black pepper, and a light shallot vinegar.

🇬🇧United Kingdom· County Londonderry

Prep: 15 min
Cook: 0 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 130 kcal

Ingredients

0 of 8 gathered

Servings

24 unit lough foyle oysters — fresh, live, and kept chilled
1000 g crushed ice — for bedding and keeping the platter cold
2 unit lemons — cut into wedges with seeds removed
1 unit Shallot — very finely minced
60 ml Red wine vinegar — for classic mignonette
½ tsp sea salt flakes — crushed
½ tsp freshly cracked black pepper — coarse grind
10 g fresh flat-leaf parsley — small sprigs for garnish

Equipment

•Oyster shucking knife
•Clean tea towel
•Stiff vegetable brush
•Large serving platter
•Small sauce ramekins

Nutrition

Per serving, approximate

Calories: 130 kcal
fat: 3 g
carbs: 8 g
fibre: 1 g
protein: 14 g
calories: 130 kcal

Instructions

1
Scrub the oyster shells thoroughly under cold running water with a stiff brush to remove grit.
2
Discard any oysters with cracked shells or any that remain open when tapped sharply.
3
Whisk the finely minced shallot, red wine vinegar, and a pinch of black pepper in a small bowl.
4
Cut the lemons into neat wedges and remove any visible seeds.
5
Spread a thick, even layer of crushed ice across a wide, chilled serving platter.
6
Fold a clean tea towel to protect your non-dominant hand and grip an oyster flat-side up.
7
Insert the tip of an oyster knife firmly into the hinge at the narrow end.
8
Twist the blade gently with steady pressure until the hinge pops open.
9
Slide the blade flat along the roof of the top shell to sever the adductor muscle.
10
Lift off the top shell and run the knife beneath the oyster meat to free it.
11
Inspect the oyster for shell chips and keep the natural liquor inside the bottom cupped shell.
12
Arrange the opened oysters level on the ice and serve immediately with lemon wedges and vinegar.

Chef's tips

Always keep oysters chilled on ice or in the fridge until the very moment of opening. Never rinse shucked oysters with tap water, as washing strips away their flavourful natural briny liquor. If an oyster smells off or lacks natural moisture inside the shell, discard it immediately.

Ingredient substitutions

Lough Foyle oysters → Carlingford oysters or any fresh native rock oysters
red wine vinegar → cider vinegar or sherry vinegar

Storage

Store unopened live oysters in a bowl covered with a damp cloth in the fridge for up to two days.

Reheating

Raw oysters should never be reheated and must be eaten immediately once opened.

Common mistakes to avoid

•Washing the opened oyster under running water, which rinses away the tasty sea liquor
•Shucking oysters hours in advance instead of opening them immediately before serving
•Holding the oyster without a folded cloth, increasing the risk of accidental slipping

Serving suggestions

Serve with thick slices of buttered wheaten bread (wholemeal soda bread)Accompany with a glass of crisp dry stout or chilled dry white wineOffer a bottle of hot pepper sauce alongside the lemon wedges