Fried oysters with mussel sauce and dill oil

Fried oysters with mussel sauce and dill oil is an elegant seafood dish that combines the crispy texture of battered oysters with a rich mussel sauce and aromatic dill oil. This recipe elevates the classic fried oyster by pairing it with complementary flavours from the sea, creating a sophisticated appetiser or main course.


Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Dietary
Egg-free, Nut-free
Matt Tebbutt recipeBy Matt Tebbutt
From Saturday Kitchen

Nutri-Score D

This recipe receives a Nutri-Score of D. While it offers beneficial omega-3 fatty acids from seafood, the deep-frying method and high fat content from oils contribute to its less favourable nutritional profile. Enjoy this indulgent dish in moderation as part of a balanced diet.


Equipment


Ingredients

For the dill oil

  • fresh dill 60g/2¼oz
  • olive oil 250ml/9fl oz

For the battered oysters

  • plain flour 150g/5½oz
  • lager 200–300ml/7–8fl oz
  • baking powder pinch
  • oysters 6, opened and removed from shells, washed and cleaned
  • oil for deep frying
  • salt and freshly ground black pepper

For the mussel sauce

  • mussels 500g/1lb 2oz, scrubbed and debearded
  • banana shallot 1, chopped
  • bay leaf 1
  • fresh thyme 2 sprigs
  • garlic clove 1, left whole
  • white wine 200ml/7fl oz
  • salt pinch
  • unsalted butter 50g/1¾oz

For the apple and cucumber

  • olive oil 2 tbsp, for frying
  • apple ½, peeled and chopped
  • cucumber ½, chopped
  • guanciale 60g/2¼oz, chopped
  • fresh dill 1 tsp chopped, plus extra to garnish

Method

Prepare the Dill Oil

  1. Blend dill and olive oil thoroughly. This process extracts maximum flavour from the herb into the oil.
  2. Strain through a fine sieve to remove solids, resulting in a clear, flavourful oil.

Batter and Fry the Oysters

  1. Preheat the deep fryer to 180C. This temperature ensures a crisp exterior without overcooking the delicate oysters.
  2. Make the batter by mixing 100g flour, lager, and baking powder. The carbonation in the lager creates a lighter, crispier coating.
  3. Season the remaining flour separately. This two-stage coating process helps the batter adhere better.
  4. Dredge each oyster in seasoned flour, then dip in batter. This double coating ensures a crispy shell.
  5. Fry oysters in small batches until golden. This prevents oil temperature from dropping and ensures even cooking.

Prepare the Mussel Sauce

  1. Check mussels for freshness, discarding any with broken shells or that don’t close when tapped.
  2. Combine aromatics (shallot, bay leaf, thyme, garlic) with white wine in a large saucepan. These ingredients form the flavour base of the sauce.
  3. Cook mussels in this mixture until they open, which indicates they’re fully cooked.
  4. Remove mussels from shells, reserving the cooking liquor. This flavourful liquid is key to the sauce.
  5. Blend most mussel meat with the cooking liquor. This creates a smooth, intense base for the sauce.
  6. Gradually whisk butter into the warm mussel mixture. This emulsification process creates a rich, silky sauce.

Prepare the Apple and Cucumber Mixture

  1. Gently fry apple, cucumber, and guanciale. This brief cooking softens the fruit and releases the guanciale’s flavour.
  2. Add reserved whole mussels and dill at the end. This preserves their texture and fresh flavour.

Assemble and Serve

  1. Reheat the mussel sauce gently to maintain its emulsion.
  2. Combine sauce with the apple-cucumber mixture in a serving bowl. This creates a bed of flavour for the oysters.
  3. Finish by drizzling with dill oil and topping with fried oysters. The dill oil adds a final layer of herbal aroma.

Suggested Wine Pairing

Majestic: Villa Maria Private Bin Marlborough Sauvignon Blanc

This crisp New Zealand Sauvignon Blanc offers zesty citrus and herbaceous notes that complement the briny oysters and rich mussel sauce. Its bright acidity cuts through the fried batter.

Tesco: Finest Premier Cru Chablis

A crisp, unoaked Chablis provides a mineral-driven profile with subtle citrus notes that pair well with the delicate flavours of the oysters and mussels without overpowering them.

Sainsbury’s: Taste the Difference Albariño

This Spanish white wine features bright acidity and notes of stone fruit that beautifully balance the richness of the fried oysters and complement the dill oil’s herbaceous notes.


What can you serve with this

  1. Crusty sourdough bread is perfect for soaking up the delicious mussel sauce.
  2. Lemon wedges provide a fresh, citrusy contrast to the rich flavours of the dish.
  3. Mixed green salad with a light vinaigrette offers a refreshing balance to the fried oysters.
  4. Steamed asparagus can add a touch of elegance and a complementary vegetable component.
  5. Chilled gazpacho served in small glasses can be a refreshing palate cleanser between bites.

Nutri-score Health Check

This fried oysters with mussel sauce and dill oil recipe has been assigned a Nutri-Score of D. Here’s a breakdown of the factors considered:

  • Positive contributors: Omega-3 fatty acids from seafood, vitamins and minerals from fresh herbs and vegetables
  • Negative contributors: High fat content from deep-frying and oils, potential for high sodium

To make this dish slightly healthier:

  • Consider pan-frying or air-frying the oysters instead of deep-frying
  • Reduce the amount of butter in the mussel sauce
  • Increase the portion of vegetables (apple and cucumber mixture) relative to the fried components

Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional value can vary based on portion sizes and specific ingredients used.

Recipe FAQ

  • Can I use pre-shucked oysters?
    Yes, pre-shucked oysters can be used, but fresh oysters generally provide the best flavour.
  • What can I substitute for lager in the batter?
    Sparkling water or club soda can be used as a non-alcoholic alternative.
  • How do I know when the oysters are cooked?
    The batter should be golden brown and crispy, which usually takes 2-3 minutes in hot oil.
  • Can I make the dill oil in advance?
    Yes, dill oil can be made up to 3 days in advance and stored in the refrigerator.
  • What’s a vegetarian alternative to this dish?
    Try using battered and fried mushrooms or artichoke hearts instead of oysters.
  • How long can I store leftovers?
    This dish is best consumed immediately, but leftovers can be refrigerated for up to 24 hours. Reheat the oysters in a hot oven to crisp them up.
  • Can I use frozen mussels for the sauce?
    Fresh mussels are preferable, but high-quality frozen mussels can be used if fresh are unavailable.
  • What’s the purpose of the guanciale in this recipe?
    Guanciale adds a rich, savoury flavour to the apple and cucumber mixture. Pancetta can be used as a substitute.
  • Is this recipe gluten-free?
    No, but you can make it gluten-free by using gluten-free flour and ensuring your baking powder is gluten-free.
  • Can I make this dish less rich?
    You can reduce the richness by using less butter in the mussel sauce and opting for a lighter batter for the oysters.

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