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
SHUCKING OYSTERS
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
SHOPPING LIST
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 )
METHOD
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