Prosecco Oysters

Now I know oysters are one of those " you either love em! Or you hate em! " kind of seafood, but I urge you to try them if only once in a lifetime, if you really can't stand the idea of raw oysters, then I've the fantastically tasting soup that I'm going to share with you, incorporating oysters and Prosecco, a great way of starting a celebratory meal,

My tips on oysters

Buy only the freshest of oysters from a reputable supplier

Buy only living oysters

Check they are alive by tapping them, they should close tightly, bin any that don't!

Open them just before you are about to use them


My tips on opening oysters

Hold the oyster in a tea towel in one hand and have a BLUNT knife in the other

Keep the oyster level and gently push the knife through the hinge of the shell and jiggle to release

Carefully twist the knife to help lift the top shell

Keep the oyster juice to one side

Discard any broken shell bits

Using the knife, release the oyster from the bottom shell

This recipe will be plenty for 6 people


2 ltrs of chicken stock

2 cucumbers, peeled and deseeded

24 live oysters

The juice of 1 lemon

200ml double cream

2 little gem lettuce finely chopped

Bunch of chopped chives

200ml Prosecco ( plus extra for Serving )


In a large pan bring the stock to the boil

Using a potato peeler make thin strips of cucumber, try not to use the seedy bit in the centre

Carefully shuck the oysters, strain the oyster juices through a fine sieve, and add the juices to the pan with the lemon juice and cream

Bring back to the boil and add the oysters

Cook for 30 seconds ONLY! No longer or you will over cook your oysters!

Remove from the heat and add the shredded lettuce, Prosecco and check the seasoning

Pile the cucumber ribbons into the centre of warm bowls, divide the oysters between the bowls and pour the soup over the top

Garnish with the chopped chives

Serve immediately with a chilled glass of extra dry Prosecco

Seriously, you'll love this tasty, delicious, extravagant soup


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