Christmas toppings

With these three oyster toppings, you're guaranteed to make the holidays a culinary highlight. Good luck with the preparation, and have a delicious Christmas!

Fried oysters

Not everyone dares to try raw oysters. But with this baked version, you're sure to win over even the hesitant. They're crispy on the outside, juicy on the inside, and deliciously full of flavor.

Ingredients:

• Special Geay, 4-12
• 50g butter
• Flower
• 2 lemons, sliced
• Black pepper

Preparation:

1. Open the oysters. Make sure the muscle is also severed, so the oyster lies loosely in its shell. Then remove the oysters from the shell, pour off any remaining liquid, and pat the oyster meat dry.
2. Place the empty shells on a tray with seaweed so that they lie straight.
3. Toss the oysters in the flour.
4. Heat the butter in a pan and fry the oysters briefly on both sides until golden brown. The insides should remain juicy.
5. Place the oysters back in their shells, pour over some of the cooking liquid and top with freshly ground pepper.
6. Serve immediately with lemon wedges.

Oysters with caviar and Pineau des Charentes aperitif

Oyster toppings don't have to be complicated. After all, as a host, you're already busy enough preparing everything. That's why the next one is simple yet elegant. This oyster requires minimal preparation and lets the pure product shine. Perfect for the holidays, when there's already plenty on the table.

Ingredients:

• Special Baby Kys, 5-12
• 1 tin of Baeri caviar (± 20 g)
• Pineau des Charentes

Preparation:

1. Open the oysters, cut off the muscle and place them in a bowl with seaweed.
2. Using a mother-of-pearl spoon, scoop a small dollop of caviar onto each oyster.
3. Serve immediately. Ask your guests to save the empty shell.
4. After eating, pour a small dash of Pineau into the shell: sip it like a mini cocktail for a special taste experience.

Tip from our house chef Holger: Use a mother-of-pearl spoon for the caviar, so that the delicate flavor is not affected by metal.

Bloody Mary oysters

Cocktail lovers, take note! The following oyster topping is for you. This distinctive oyster topping combines the salty taste of our own Spéciale LIMA oyster with the spicy freshness of a Bloody Mary.

Ingredients:

• Special LIMA, 3-12
• 250 ml tomato juice
• 40 ml vodka
• 10 ml lime juice
• 4 drops of red tabasco
• 4 drops of Worcestershire sauce
• 12 small celery leaves

Preparation:

1. Pour the tomato juice, vodka, lime juice, Tabasco and Worcestershire sauce into a shaker and shake vigorously.
2. Open the oysters, cut the muscle and place the oysters in a bowl with seaweed.
3. Spoon some of the Bloody Mary mix over each oyster.
4. Garnish with a celery leaf and serve immediately.

With these three oyster toppings, there's something for everyone: warm, chic, or adventurous. Perfect for kicking off the holidays in style. Still looking for other festive products or want to discover more from our range? Then follow us on social media and stay up-to-date on all the delicious treats!