This gratinated oysters recipe is one sure fire way of getting oyster haters to give the beautiful bivalve a try. Using amazing Irish produce, Gubbeen chorizo and cheese from West Cork and Dungarvan Oysters from Harty Oysters ensure this dish is a simple but stunning taste of Ireland. What a delicious little country we have!
– 12 oysters
– 120g butter
– 1 clove garlic
– handful fresh parsely
– 150g Gubbeen chorizo
– 150g Gubbeen cheese
– Coarse sea salt
1. To make the chorizo butter, remove the chorizo from its casing and place, with the butter, garlic and parsley into a food processor and blitz to a coarse paste.
2. Shuck your oysters – it is definitely best to have a dedicated shucking knife for this, it can be tricky business but holding the shell wrapped in a towel, inserting the knife into to hinge and applying upward pressure should get you in. Try to retain as much liquor as possible.
3. Arrange opened shells on a baking sheet, on mounds of coarse sea salt for stability and place a teaspoon of the chorizo butter on each oyster.
4. Thinly slice the Gubbeen cheese a place a slice on each oyster.
5. Place under a hot grill for two to three minutes, or until the cheese is melted and bubbling.
6. Carefully remove the shells from the baking sheet (they will be very hot!) and place on a serving platter.
Rias Baixas’ present to wine lovers, Albarino, matches this recipe remarkably well as the style’s freshness and minerality complement the oysters, while its acidity cleans the palate and washes away the fat from the chorizo and the cheese, leaving your palate fresh and ready for another oyster.
Pazo Barrantes, by Marqués de Murrieta, comes from a 12 hectares vineyard which benefits from the Salnés Valley’s oceanic influence and excellent drainage. It is sharp and generous in aromas, with the strength to stand at the same level with the richness of the oysters’s topping but restrained enough as to not overshadow it.
Growing up with the name Darina, I was constantly asked if I could cook like my namesake. With that (and greed) as the ultimate motivators, I quickly realised that home-baked goods make excellent bribes and an obsession was born! With bachelor’s and master’s degrees in law I undertook a PhD, but a preference for cookbooks to textbooks persisted. As a (self-confessed!) demon in the kitchen, I am the only person to have contested both Masterchef and the Great Irish Bake off, which fuelled my desire to set my focus on food in a serious way. Working with The Taste allows me to satiate this craving and marries my food fascination with my love of writing and ranting. Follow me as I share my food adventures and hopefully inspire others to indulge their passion for cooking and food in the process!