Frank's Culinary Delights - provided by Frank Martin
12 oysters 1/2 shelled
15g butter
1 shallot, finely chopped
1 teaspoon chopped parsley
1/2 cup cream
Salt & pepper to taste
1/4 cup grated gruyere cheese
1 tablespoon dried bread crumbs
Parsley sprig & lemon wedges to garnish
Melt butter in small pan, add shallots and saute until soft. Stir in cream and pepper & salt to taste and gently bring to boil. Remove from heat and stir in cheese.
Cover each oyster with the sauce and sprinkle with breadcrumbs.
Place under a preheated moderate grill for 2 minutes until golden brown.
Garnish with parsley and lemon wedges and serve.
24 oysters in 1/2 shells
4oz (125g) softened butter
1 tablespoon lemon juice
2 tablespoons fresh basil coarsly chopped
2 tablespoons toasted pine nuts
Blend butter, lemon juice and basil until smooth, fold in nuts.
Cover - refridgerate until firm.
Pre-heat oven to moderately hot.
Divide pesto butter among oysters. Bake uncovered in moderately hot oven.
24 oysters in 1/2 shells
60g butter
1 packet frozen spinach well drained
2 tablespoons fresh parsley, chopped finely
2 spring onios, chopped finely
2 bacon rashers, chopped finely
1/3 cup dry breadcrumbs
Tabasco sauce
Melt butter inpan. Add finely chopped bacon, cook over medium heat until browned.
Add spinach, parsely, spring onions, dry breadcrumbs and a splash of tabasco sauce.
Cook over medium heat for 5 minutes.
Top oysters with spoonsfulls of the mixture.
Place topped oysters under pre-heated grill for 2-3 minutes or until browned.
30 oysters in 1/2 shell
185g BBQd pork, finely chopped
4 green shallots or spring onions, finely chopped
1 teaspoon grated fresh ginger
1 clove garlic, crushed
2 teaspoons light soy sauce

Combine pork, shallots, ginger, garlic and soy sauce in a bowl, stand for 1 hour.
Divide mixture over oysters, grill until heated through.
24 oysters
2 bacon rashers
60g butter
1/3 cup plain flour
2 1/2 cups milk
2 cups chicken stock
1 cup cream
2 tablespoons brandy
2 tablespoons dry sherry
Salt & pepper
2 tablespoons chopped parsley
Drain oysters, place aside. Remove rind from bacon, chop bacon finely, melt 1/4 of butter in pan (15g), add bacon, fry until bacon is crisp, remove and drain on paper towel.
Melt remaining butter in pan, add flour, cook while stiring for 1 minute. Remove from heat, gradually stir in milk and chicken stock. Return to heat, stir until soup boils and thickens. Add cream and oysters, bacon, brandy and sherry. Mix well, heat through but do not allow to boil. Add salt and pepper.
Serve sprinkled with chopped parsley and paprika.
20g butter
1 small (80g) onion
2 teaspoons ground paprika
2 teaspoons chilli powder
2 tablespoons cajun seasoning
1 teaspoon dried thyme leaves
1 teaspoon oregano leaves
1 cup stale breadcrumbs
24 oysters in half shells
2 tablespoons plain flour
2 tablespoons milk
Vegetable oil for frying

Heat butter in small pan, add garlic, onion, spices and herbs. Cook, stirring until onion is soft.
Remove from heat, stir in breadcrumbs.
Remove oysters from shells, wash and dry shells. Toss oysters in flour, shale off excess, and then toss in combined egg and milk. Coat oysters in breadcrumb mixture.
Deep fry oysters in hot oil in batches until lightly browned. Drain on paper towel.
Serve hot oysters in shells.
1/3cup mirin (sweet rice wine)
2 table/sp rice vinegar
2 tea/sp lemon juice
1/2 tea/sp wasabi paste
2 red /thai red chilles, seeded and chopped finely
30 OYSTERS in half shells
Sea salt for serving.
Comb mirin, vinegar, juice, wasabi and chilies in a small jug.
Remove Oysters from shells; reserve shells.
Drain oysters on paper towel; wash and dry shells.
Return oysters to shells; sit shells on a bed of sea salt on a serving plate.
Spoon dressing evenly over oysters.
Cover and refrigerate until required.
Serve cold.
Bacon rashes, diced without rind
2-3 table/sp worsestershire sauce
Salt and pepper
Wash oysters drain on paper towel, wash shell removing any grit and loose shell. Dry shells with a clean cloth.
Place diced bacon onto a sheet of paper towel, cover with another sheet of paper towel.
Microwave for 2 minutes on high. Pierce Oysters with toothpick.
Top with bacon, sprinkle with sauce. Season to taste.
Cook for 1-2 minutes on high.
18 Oysters
½ glass white wine
1 table/sp chopped parsley
1 table/sp chopped shallots (spring onions)
1oz fresh bread crumbs
1oz butter
1 table/sp lemon juice
Beard the oysters, reserving the juice in a bowl, place oysters in bowl with their juiceand pour in wine and allow to stand for 1 hour.
In another bowl mix parsley, shallots and breadcrumbs, salt and pepper to taste.
Grease an oven proof dish with butter and arrange oysters in dish, pour over oysters.
With a little juice of oysters and the wine, cover with breadcrumb mixture.
Place small dobs of butter on top of breadcrumbs.
Bake in oven 190°C for 15 minutes.
Sprinkle with lemon juice

24 Oysters
2 table/sp lemon juice
2 table/sp plain four
2 table/sp self-raising flour
¼ tea/sp bicarbonate of soda
½ cup water
1 egg white
Vegetable oil for deep frying

Mustard Lemon Mayonnaise
¾ cup Mayonnaise
2 shallots chopped
2 table/sp fresh parsley chopped
½ tea/sp grated lemon rind
1 tea/sp seeded mustard

Combine Oysters and lemon juice in a bowl, stand for 15 minutes; drain well.
Sift flours and soda into a medium bowl, gradually stir in water, and mix to a smooth batter.
Beat egg white in small bowl until soft peaks form, gently fold into batter. Dip Oysters into batter, deep-fry in small batches in hot oil until golden brown.
Drain on paper towel. Keep cooked Oysters warm while still frying remaining oysters. Serve with mustard lemon mayonnaise.
24 Oysters
24 mushrooms, large enough to hold an oyster

Topping Sauce
2 tomatoes
2 shallots, or spring onions, chopped
1 table/sp red wine vinegar

Sauce:- Combine tomatoes, shallots and vinegar in a pan, stir until mixture boils, reduce the heat, place lid on pan and simmer for 10 minutes.
Blend or process until smooth.
Strain, reheat to serve over oysters on low heat.
Mushrooms:- Remove the stems, and place an oyster in centre top with spoonful of sauce, refrigerate until required.
Time: 6 minutes (High)
Serves 1-2
12 Oysters in ½ shells (pierce oysters with toothpick before cooking)

2 table/sp butter
2 table/sp plain flour
1 1/3 cups milk
¼ cup parmesan cheese, grated.
¼ cup Swiss cheese, grated.

Put butter into small ovenproof dish and cook 15 seconds to melt. Stir in flour, then milk. Cook 3 minutes or until mixture boils. Stir sauce after 1 minute.
Stir in cheese.
Cover and cook until cheese melts.
Spoon sauce over each oyster in the shell.
Dust lightly with paprika, or a little extra grated cheese.
Cook 1-2 minutes and serve with wedges of lemons.
24 oysters in ½ shells
½ cup mayonnaise
1 tea/sp lemon juice
5 slices of smoked salmon
1 table/sp chopped chives

Puree mayonnaise, lemon juice and 4 slices of salmon in a blender until smooth. Spoon mixture over oysters, top each oyster with strips of remaining salmon, cover and refrigerate until ready to serve.
This recipe can be prepared up to 5 hours before serving time but must be kept in refrigerator.

24 oysters
30 grams butter
1 table/sp plain flour
2/3 cup hot milk
1/3 cup of grated cheese
¼ tea/sp cayenne pepper
1 table/sp cream
Pepper and salt to taste


Drain oysters and reserve juice, wash shells and dry with clean cloth.
Melt butter in small pan, stir in plain flour and cook for 2 minutes.
Gradually add milk stirring over medium heat until mixture boils and thickens.
Add salt and pepper, cayenne pepper.
Gently simmer sauce for 2 minutes stirring occasionally.
Stir in cream and the juice from oysters.
Remove from heat and place a sheet of plastic over rim of pan to prevent a skin forming.
Arrange oysters in shells on bed of rock salt on oven or grill tray.
Top oysters with a tea/sp of the hot mixture and sprinkle with grated cheese.
Place under preheated grill for 2-3 minutes or until lightly browned.
Sprinkle with a pinch of paprika.
Serve hot with lime.
  • Buy from someone reputable, who specializes in oysters and seafood.
  • Always keep oysters refrigerated, this ensures their freshness and will prolong their life out of the water.
  • Never eat an oyster that won’t open when cooked or close when tapped, these two tests shows the oysters are still live and ready for eating.
  • Oysters with a closed shell will last for up to 10 days out of the water and refrigerated, those in a half shell will last approximately 4 days.
  • Oysters are low in food energy (one dozen, 110 calories) and are high in zinc, calcium and vitamin A. The perfect entrée or snack without the guilt!!