Here are some excellent examples of toppers for your fresh oysters. Share your favorite topper.
Simple Tabasco Sauce. 1 dozen oysters in the shell, crushed ice, TABASCO® brand Original Red Sauce, and lemon wedges.
Oysters and Sausage. Fresh oysters with chorizo for a multi-sensory experience. She mixes the spicy sausage with lemon zest, candied ginger and hazelnut oil for a topping that is meaty, sweet and bright to contrast with the oyster’s delicate, briny flavor.
Oyster Omelette. The omelette, which has bacon, three eggs, and, of course, fresh oysters.
Simple Jalapeno Topper. A simple slice of jalapena pepper on top of your favorite oyster.
Barbecue Oyster Sauce. Oysters with lemon, Tabasco, Worcestershire sauce, and with a little vodka. Also very nice with a drop of good, tart, Barbecue sauce.
Mignonette sauce. Just cracked pepper, finely minced shallot and champagne or red wine vinegar.
Tomato & Basil Salsa. Cut a tomato into quarters and use a knife or a teaspoon to remove the seeds. Chop the flesh into ½ inch pieces. Combine the tomato, finely chopped cucumber, finely shredded fresh basil and a little extra virgin olive oil.
Soy & Ginger Dressing. Drizzle a little soy sauce over oysters. Top with a slice of pickled ginger and a little wasabi paste.
Asian Style Oysters. 3 sprigs onions, ¼ cup light soy sauce, 2 teaspoons sesame oil, 2 teaspoons grated ginger, course sea salt is optional, and oysters. One long red chili, seeds removed thinly sliced lengthways.
Oysters with Chili and Bacon. 1/2 tablespoons olive oil, crispy cooked bacon pieces, red chili chopped, 2 green onions thinly sliced, one tablespoon red wine vinegar, and oysters.
Champagne Granita. 1 cup sugar, 1 cup water, 2 lemons,1 (750-ml) bottle Champagne or other sparkling white wine, cold and oysters.
Soy and Sesame. 2 tablespoons light soy sauce, 2 tablespoons rice wine vinegar, 1 teaspoon sesame oil, 24 oysters, in the half shell, and 2 green shallots, ends trimmed, thinly sliced.
Lemon Shallot Vinaigrette. 12 oysters,2 shallots, minced,3 tablespoons freshly squeezed lemon juice,1/8 teaspoon salt,1 teaspoon Tabasco, and 2 tablespoons canola oil.
Oysters with Lime Dressing. 36 oysters, on the half shell, 1/3 cup (80ml) lime juice.3 teaspoons white sugar, 1 kaffir lime leaf, shredded finely,1 fresh long red Thai chili, deseeded, cut into small fine strips, optional, and 2½ tablespoons peanut oil.
Oyster with Wasabi Tartar. 2 tablespoons egg mayonnaise, 1 tablespoon tartar sauce, 2-3 teaspoons wasabi paste (to taste), ½ dozen oysters, shucked, and salmon roe, to serve.
Oysters with Corn and Chili. For deep-frying: vegetable oil,12 large Sydney rock oysters, shucked, shells rinsed and dried, For dusting: seasoned plain flour,2 eggs, lightly whisked,140 gm (2 cups) fine breadcrumbs from soft white bread; Corn purée -1 tablespoon olive oil, 1 onion, finely chopped, 2 corn cobs, kernels removed, 250 ml (1 cup) chicken stock, 10 gm butter,1 garlic clove, thinly sliced; Chili sauce – 6 long red chilis, 2 tsp cider vinegar, and 1 tsp olive oil.
Oysters Rockefellar. 2 cups (firmly packed) flat-leaf parsley,1 spring onion, coarsely chopped,2 tablespoons small capers in salt, rinsed, ½ tsp finely grated lemon rind,1 celery stalk, finely diced,35 ml Pernod,100 gm coarse sourdough breadcrumbs,1½ rindless bacon rashers, finely chopped,24 rock oysters and150 gm butter, cut into small dice, at room temperature.
BBQ Bourbon Chipolte Butter. 1/2 lb (two sticks) unsalted butter softened to room temp,1/2 cup brown sugar, 1/2 cup bourbon, 3/4 cup finely chopped garlic, and half can of ten ounces chopped chipotle chilies in abodo sauce.