Make the Most of: Oysters | Living North

Make the Most of: Oysters


Oysters, lemon and oyster knife
The North East has a year-round supply of oysters. Get shucking

Think oysters are a bit icky? Think again. There among the most delicious and healthiest food you can try, so if it’s the thought of eating them naked (the oysters, not you) that’s putting you off, then try one of these delicious recipes. 

Grilled Creamed Lindisfarne Oysters
Put a spoonful of cream over each oyster, with a sprinkling of pepper and a little parmesan. Preheat the grill and cook for approximately three minutes. Serve with bread.

Lindisfarne Oysters Provencal
Cover each oyster with garlic butter and a thick layer of gruyere cheese and fresh breadcrumbs. Place under a hot grill or bake in a hot oven for five minutes, or until crisp and golden.

Cornish Oysters
Fry breadcrumbs in butter until crisp and golden. Sprinkle over the oysters with black pepper, chives and parsley. Grill under a preheated grill for two mins. Garnish with lemon wedges and brown bread and butter.

Lindisfarne Oysters Rockefeller
Fry spring onions in butter, add parsley and spinach, stirring well. Add Anis de Pontarlier or Pernod, Worcester sauce, salt and cayenne pepper. Place some of the mixture over each oyster, sprinkle with grated parmesan cheese and grill for approximately five minutes until mixture is bubbling.

Recipes courtesy of Lindisfarne Oysters. Find more at, where you can also buy oysters and find tips on how to shuck them

Published in: February 2016

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