Cheese And Oyster Pairing: The Perfect Match

Oysters are a delicacy that can be enjoyed in a variety of ways, and while some may shy away from pairing them with cheese, it is indeed a viable option. The taboo against seafood and cheese may stem from the notion that the robust flavour and odour of cheese could overwhelm a delicate seafood dish. However, oysters, with their unique umami taste and brackishness, can be enhanced by certain cheeses, creating a delightful sensory experience. From classic French recipes like Lobster Thermidor to the simple pleasure of fried oysters with goat cheese, the possibilities are intriguing. So, the next time you're craving oysters, consider experimenting with a cheesy twist.

Fried oysters with goat cheese

Ingredients

• Oysters
• Goat cheese
• Eggs
• All-purpose flour
• Breadcrumbs
• Jalapeño peppers
• Milk
• Lemon
• Olive oil
• Salt and pepper

Method

• First, prepare your dredging station. Crack an egg into a shallow bowl and whisk in a tablespoon of water. In another bowl, add some all-purpose flour. In a third bowl, add the breadcrumbs.
• Remove the goat cheese from the freezer and slice it into 1/2-inch discs.
• Dip each oyster first into the egg mixture, then coat with the flour, and finally the breadcrumbs. Shake off any excess crumbs.
• Heat some olive oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the oysters to the pan, making sure not to crowd the pan.
• Fry the oysters until they are golden brown on both sides, about 30 seconds per side. Remove from the heat and drain on a plate lined with paper towels to absorb excess oil.
• Serve immediately with the goat cheese on the side, or as an indulgent topping.

Tips

• Choose a firm goat cheese, as it will better hold its shape when fried.
• Make sure the oil is hot, but not smoking. This will ensure the cheese gets crispy without absorbing too much oil.
• Don't overcrowd the pan, as this will cause the temperature of the oil to drop. Fry the oysters in batches if necessary.
• For an extra flavourful twist, roll the fried goat cheese in za'atar while it's still hot. The heat will release the spice blend's fragrant oils.

Serving Suggestions

• Serve with pita chips for a quick and easy appetizer.
• For a more indulgent option, serve with Greek honey or ripe figs on the side.
• Add to a mezze platter for a heartier vegetarian option.
• Top a simple salad or bowl of soup, such as tomato or roasted cauliflower, for a satisfying weeknight meal.

Oysters Rockefeller with Parmesan

Oysters Rockefeller is a Louisiana appetizer that originated in New Orleans in the late 1800s. The dish is named after millionaire John D. Rockefeller because of its rich, creamy sauce, which is often green in colour.

To make Oysters Rockefeller with Parmesan, you will need the following ingredients:

• Oysters: two to four dozen live oysters in their shells.
• Shallots: finely mince two shallots.
• Spinach: fresh baby spinach is best, but regular spinach will also work.
• Cream Cheese: use a brand that is 1/3 less fat.
• Half and Half Cream: this is lighter than heavy cream.
• Cheese: grated Pecorino Romano or Parmesan.
• Panko: these breadcrumbs get crispier than regular breadcrumbs. Use gluten-free panko to keep the dish gluten-free.

The first step is to shuck the oysters. Rinse and clean them, then carefully open them with an oyster knife, releasing the oyster from the shell. Toss the top shell and place the open oysters on a sheet pan in the refrigerator until needed.

Next, cook the vegetables. Sauté the shallots in a large skillet over medium heat until tender, then add the spinach, seasoning with salt and pepper, and stir until the spinach wilts.

Add the dairy to the skillet and mix until the cream cheese is melted and the mixture resembles creamed spinach. Refrigerate until completely cool.

To finish, preheat the oven to broil on high, placing the rack six inches from the heating element. Place a tablespoon of spinach on each oyster and top with a half teaspoon of panko. Broil for five to seven minutes, until golden brown, and serve immediately.

Raw oysters with lemon

Preparation:

When preparing raw oysters, it is important to start with fresh, high-quality oysters. Shuck the oysters carefully, retaining the juices, and arrange them on a bed of rock salt or crushed ice. If you are new to shucking oysters, consider investing in an oyster knife and practising this skill. Protect your hands with gloves or a towel, as shucking can be tricky and you want to avoid any mishaps.

Accompaniments:

Lemon is a classic accompaniment to raw oysters, as its acidity and freshness help to balance the briny, savoury notes of the oysters. A squeeze of lemon juice can also enhance the flavour of the oyster and make it more palatable to those who are hesitant about consuming raw seafood. In addition to lemon, you might consider serving your oysters with a variety of sauces and condiments. Mignonette sauce, made with finely chopped shallots and red wine vinegar, is a traditional French pairing that adds a tangy kick to the oysters. You could also offer cocktail sauce, hot sauce, or even a simple mixture of soy sauce, ginger and crushed peppers.

Appetizers:

If you want to make a meal of it, oysters can be served alongside appetisers that complement their unique flavour profile. Bacon is a popular choice, as its crisp texture and salty taste create a pleasing contrast to the oysters. Eggplant is another unexpected pairing that works surprisingly well with oysters. You can bake eggplants and then mix them with sautéed onions, bacon, and oysters for a hearty and flavourful dish. Oysters also pair well with bread, so consider serving them with garlic-toasted sourdough or baguettes, or even Saltines or Carrs crackers for a simpler option.

Beverage pairings:

When it comes to beverage pairings, there are a few options that can enhance the enjoyment of your raw oysters with lemon. Chablis, a French wine produced in a region with fossilised oyster shells, is an excellent choice. Its crisp, slightly citrusy notes complement the brininess of the oysters. Champagne or dry sparkling wine is another good option, as the bubbles provide a textural contrast to the smooth, velvety mouthfeel of the oysters. If you prefer a non-alcoholic option, consider iced vodka or a refreshing lemonade.

Final thoughts:

Oysters with mignonette sauce

Oysters are a delicacy, and there are many ways to enjoy them, including with cheese. One classic way to serve oysters is with mignonette sauce.

Mignonette sauce is a simple yet elevated accompaniment to oysters, especially raw ones. It is a piquant sauce made with vinegar and shallots (also known as eschalots or French onions). The shallots are finely minced, and the vinegar used is typically red wine vinegar, though white wine vinegar, champagne vinegar, or rice vinegar also work well. The sauce is then seasoned with salt and pepper, though the pepper is sometimes served separately as it sinks to the bottom of the sauce.

The preparation of mignonette sauce is straightforward: combine the vinegar and shallots, and optionally, the pepper, and mix. It is best to make this sauce a few hours ahead of serving or even the day before to allow the flavours to meld. When serving, a small amount of the sauce is placed on top of each oyster, similar to a squeeze of lemon juice.

Mignonette sauce is a perfect match for oysters as its tanginess and sharpness complement the creamy, briny nature of the oysters. It is a classic pairing, often served at fine dining restaurants, and is a staple in French cuisine.

While mignonette sauce is a wonderful way to enjoy oysters, there are also other cheese options to consider. Fried oysters with goat cheese is one such pairing, offering a unique combination of flavours and textures.

Oysters and champagne

Firstly, consider the type of champagne you are serving. Ultra-dry champagnes without dosage (a sugar and wine solution added before bottling) are said to work best. Examples include Laurent Perrier Ultra Brut and Drappier Brut Nature. Lighter styles of regular non-vintage champagne, such as Taittinger, can also be a good option.

Secondly, the way you season your oysters can make a difference. Some suggest that adding a squeeze of lemon can make richer champagnes work better. However, others argue that no seasoning at all is the best approach, allowing the champagne to provide all the flavour.

If you are looking for an alternative to champagne, there are several other drinks that are often paired with oysters. These include Chablis, Sancerre, Muscadet, and Moscato d'Asti. When it comes to food pairings, oysters are often served with mignonette sauce, cocktail sauce, hot sauce, or barbecue sauce. Oysters Rockefeller, made with spinach, onion, parsley, Worcestershire sauce, Parmesan cheese, and Tabasco, is another classic dish.

Frequently asked questions