Poached Oysters with Shrimps and Cucumber

Preparation info

  • Serves

    Four

    as a Starter
    • Difficulty

      Easy

Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

I use the word ‘shrimps’ in the English sense – to signify very small prawns, barely 1cm (½in) long: ‘jumbo’ shrimp are not called for (they are, actually, a different species). Three or four of these oysters will make a good starter.

Ingredients

  • 12 rock oysters
  • 1 cucumber
  • 75g (2 ¾oz

Method

Open the oysters, then slide the knife under the oyster to cut away the adductor muscle and lift the oyster out of its shell. The oysters should be kept in their own juice, preferably after it has been strained through a fine sieve to remove any grit. The oysters can be kept in the fridge like this for a couple of days. Wash the shells in cold water and arrange in a heatproof dish.

Peel