Strangford Lough Oysters with Wheaten and Butter
Briny Strangford Lough oysters served chilled on the half shell with fresh lemon, paired with warm, freshly baked wheaten bread and rich salted butter.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Oyster shucking knife
- •Heavy tea towel
- •Baking tray
- •Mixing bowl
- •Wire cooling rack
- •Serving platter
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 14 g
- carbs
- 45 g
- fibre
- 5 g
- protein
- 16 g
- calories
- 380 kcal
Instructions
- 1
Preheat the oven to 190°C (170°C fan) and line a baking tray with greaseproof paper.
- 2
Mix the wholemeal flour, plain flour, bicarbonate of soda, and salt in a large bowl.
- 3
Rub the chilled butter into the dry ingredients with your fingertips until fine.
- 4
Whisk the honey into the buttermilk and stir into the flour to make a soft dough.
- 5
Shape into a round loaf on the baking tray and score a deep cross on top.
- 6
Bake for 35 minutes until the bread sounds hollow when tapped underneath, then cool slightly.
- 7
Fold a heavy tea towel and grip an oyster firmly with the flat shell facing upwards.
- 8
Insert the oyster knife into the hinge and twist firmly to pop the shell open.
- 9
Slide the blade along the top shell to sever the muscle and remove the upper lid.
- 10
Loosen the oyster from the bottom shell, keeping all the natural briny liquor inside.
- 11
Arrange the opened oysters over a platter of crushed ice with fresh lemon wedges.
- 12
Slice the warm wheaten bread thickly and serve immediately with plenty of salted butter.
Chef's tips
Discard any oysters that are open before shucking and do not close when firmly tapped. Shuck oysters just before eating to preserve their fresh brine.
Ingredient substitutions
- buttermilk → 400 ml whole milk mixed with 1 tablespoon fresh lemon juice
- clear honey → black treacle or dark brown sugar
Storage
Consume raw oysters immediately; store leftover wheaten bread wrapped in a clean cloth for up to 3 days.
Reheating
Do not reheat the oysters; toast slices of wheaten bread under a hot grill for 2 minutes if desired.
Common mistakes to avoid
- •Spilling the natural oyster liquor while prising the shell open.
- •Over-kneading the wheaten soda dough, which results in a heavy and tough crumb.
Serving suggestions
Cooked Strangford Lough Oysters with Wheaten and Butter?
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