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Prosecco Oysters

Now I know oysters are one of those " you either love them! Or you hate them! " 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