The following recipes are three delicious ways to experience our Bigbury Bay Oysters. All recipes serve four as a starter and two as a main course complemented with a crisp salad and crusty bread.

Au Natrel 12 Bigbury Bay Oysters

1. Shuck the oysters as described in the oyster opening page and serve in their shells on crushed ice.

2. Enjoy with a squeeze of lemon, lime, tabasco, or for a real kick wasabi.                                          

Crispy Golden Oysters

12 Bigbury Bay Oysters 15g butter 1 shallot, finely chopped 2 tsp fresh parsley, chopped 1 garlic clove, crushed 150ml double cream 30g medium cheddar, grated 2tbsp breadcrumbs salt and freshly ground black pepper to taste.

1. Shuck the oysters as described in the opening oyster page. Arrange them on a baking sheet using silver foil crunched up around the oyster shells to support them and prevent the liquor from spilling.

2. For the sauce melt the butter in a small sauce pan and gently cook the garlic and shallot until soft. Take off the heat and stir in the parsley and double cream and season with the salt and black pepper.

3. Spoon the sauce carefully onto each oyster and sprinkle with the cheese and breadcrumbs.

4. Place under the grill until golden brown and then serve immediately. Cooked Oysters

Oyster and Bacon Kebabs

24 Bigbury Bay Oysters, 12 rashers of rindless streaky bacon, freshly ground black pepper, for the salsa half a red chilli seeded and finely chopped, 1 garlic clove crushed, 2 spring onions finely chopped, 2 tsp chopped fresh parsley, juice of a lime. salt and black pepper.

1. Open the oysters as described on the opening oyster page being carefull not to spill any liquor. Tip the liquor into a bowl, remove the oysters from their shell and set them aside discarding the shell.

2. Add the chilli, garlic, spring onions and parsley to the oyster liquor and season with salt, pepper and lime juice to taste. Mix and set aside in a serving dish.

3. Lightly season the oysters with freshly ground black pepper. Cut the bacon rashers in half width ways and wrap each oyster in bacon and thread onto a skewer, un tilyou have 6 on each skewer.

4. Cook on a BBQ or under the grill turning frequently until the bacon is brown and crispy. Serve immediately with the salsa on the side.Bigbury Bay Oyster Kebabs