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Fish of the month recipe for Oyster, Native, oysters (Farmed)


This is a combination of two of the best known sensual foodstuffs on the planet. Chocolate and oysters. Tastes like salted caramels.


Oysters (farmed Native or Pacific)
Dark Chocolate
Butter or coconut oil
Agave Syrup (or honey)
Season to taste with chilli pepper or nutmeg if you fancy it.

Serves Depends on how many oysters you are willing to share! Two people is ideal for a Valentines day treat!


Take as many oysters as you desire and shuck onto an oven proof grill tray to prevent tipping and spillage of the liquor. Choose oysters with a good meat to shell ratio and that are known for a sweet bite - for example Porthilly Rock Oysters from Cornwall. Melt equal amounts of butter or coconut oil and dark chocolate using a bain marie set up, stir in agave syrup to sweeten. Do this to your own taste but do not over do it as the creamy glycogen that makes up the body of the oyster is a sugar and they have a sweetness to them.


Preheat oven to Gas Mark 6. Add a teaspoonful of the mixture to each oyster and bake for approximately 4 minutes or until the oyster liquor is steaming, the gills have curled up and the body has firmed up. (this depends on the size of the oyster and the thickness of the shell) but these are the general rules.

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Katie Davidson

Katie Davidson

Katy Davidson, also known as The Oyster Lady, is owner of unique catering company Mangez Moi which specialises in oyster gastronomy. She also runs The Oyster Academy, teaching people how to select, shuck, cook and appreciate sustainable and farmed oyster.

My connection with seafood

Katy also campaigns to raise awareness of the plight of the native wild oyster and champion oysters for their impressive eco-system services.

Why sustainability is important to me

Sustainability is, in my mind, simply the natural order of things, it should be a given. Unfortunately it is not, which is why I do the work I do. logo

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