CROMANE M CROMANE OYS
INGREDIENTS
12 CROMANE OYSTERS
CHUNKS OF BREAD, TO SERVE (OPTIONAL)
FOR THE BUTTER
60G BUTTER, AT ROOM TEMPERATURE
1 TSP PARSLEY LEAVES
50G PARMESAN, GRATED
2 GARLIC CLOVES, CRUSHED
1 TBSP LEMON JUICE
1 TSP CAYENNE PEPPER
2 TSP SMOKED PAPRIKA
1 TSP ONION POWDER
BARBECUED CROMANE OYSTERS WITH GARLIC, PAPRIKA & PARMESAN BUTTER
DIRECTIONS
STEP 1
In a small bowl, beat the butter until it’s completely soft, then add the remaining ingredients. Lay a piece of cling film out on a clean work surface Spoon the butter into the centre, then roll up tightly into a sausage shape. Keep in the fridge until ready to use. Will keep for a week in the fridge or up to 3 months in the freezer.
STEP 2
Light the barbecue and let it burn until the coals are glowing whitehot Now shuck your oysters.
STEP 3
Slice a round of the butter on top of each oyster and put on the barbecue, grilling for 6 mins or until bubbling. Serve with some chunks of bread to mop up the juices, if you like
INGREDIENTS
450G CROMANE MUSSELS
2 TBSP DICED SHALLOT
1 TSP MINCED GARLIC
1 TBSP CHOPPED PARSLEY
100 ML CREAM
75ML WHITE WINE
TO THICKEN : 2 TBSP CORNFLOUR MIXED WITH 4 TBSP WATER
CROMANE MUSSELS A LA MARINERE
DIRECTIONS
STEP 1
M1. In a heavy based saucepan, place garlic, shallots, wine & Cromane Mussels: Steam with the lid on until mussels open
STEP 2
Using a colander, strain the mussels, reserving the cooking juices/stock in another pot Keep the mussels warn in the cooking pot with lid on – no heat
STEP 3
Put the cooking liquid on the heat and add cream. Bring to the boil and reduce heat. Add cornflour mix, while stirring for a little while until a watery consistency. Add parsley and check seasoning Usually needs a little pepper. Mix the sauce through the Cromane Mussels and serve
INGREDIENTS
24 CROMANE OYSTERS (SHUCKED)
B4 OUNCES LINGUINE (OR OTHER PASTA) (GLUTEN FREE FOR GLUTEN FREE)
2 TABLESPOONS BUTTER
2 CLOVES GARLIC, CHOPPED
1/2 CUP SEAFOOD STOCK OR CLAM
JUICE OR WHITE WINE OR BROTH
2 TABLESPOONS LEMON JUICE (~1/2 LEMON)
2 TEASPOONS WORCESTERSHIRE SAUCE
1 CUP PECORINO ROMANO OR PARMIGIANO REGGIANO (PARMESAN), GRATED
SALT, PEPPER AND CAYENNE TO TASTE
1 TABLESPOON PARSLEY, CHOPPED
CHARGRILLED CROMANE OYSTER PASTA
DIRECTIONS
STEP 1
Start cooking the pasta as directed on package and when done drain reserving some of the water that the pasta was cooked in.
STEP 2
Melt the butter in an oven safe pan over medium heat until frothing, add the garlic and cook until fragrant, about a minute, add the seafood stock, lemon juice, Worcestershire sauce, oysters, simmer until the oysters curl, about a minute, remove from heat and season with salt, pepper and cayenne to taste and mix in the parsley
STEP 3
When the pasta is cooked, toss it with the sauce and half of the cheese along with enough of the reserved pasta water to make a nice sauce, sprinkle on the remaining cheese and grill until the cheese melts and turns a nice light golden brown, about 2-3 minutes.
INGREDIENTS
2KG OF CROMANE MUSSELS
50G BUTTER, FROZEN AND GRATED
50G FRESH BREADCRUMBS
1 CLOVE OF GARLIC, CRUSHED SMALL BUNCH OF CHOPPED
PARSLEY
1 LEMON, CUT INTO WEDGES TO SERVE
CRUSTY BREAD WARMED, TO SERVE
CROMANE MUSSELS WITH GARLIC AND HERB BREADCRUMBS
DIRECTIONS
STEP 1
Put the Cromane mussels in a large pan with a splash of water, cover and cook until they are all opened
STEP 2
Remove the top shell for each open mussel and place them on a baking tray.
STEP 3
Mix the grated butter with the breadcrumbs, garlic and parsley. Sprinkle the breadcrumb mixture over each mussel and then cook under a very hot grill until they turn golden brown. Serve with a squeeze of lemon and some buttered crusty bread.
INGREDIENTS
12 CROMANE OYSTERS
100G OF FRESH CUCUMBER FINELY CHOPPED
30 ML OF GIN (WE LIKE DINGLE GIN, RING OF KERRY GIN OR SKELLIG GIN)
1 TBSP FRESH LEMON JUICE
½ TSP OF FINELY GRATED LEMON ZEST
SALT AND GROUND BLACK PEPPER
CROMANE OYSTERS WITH MARINATED LEMON GIN CUCUMBER
DIRECTIONS
STEP 1
In a bowl, mix together the cucumber, gin, lemon juice & zest.
STEP 2
Leave in the fridge for a couple of hours to allow the cucumber to absorb the flavours.
STEP 3
To serve, spoon the mixture over your freshly shucked Cromane Oysters.
INGREDIENTS
1 KG CROMANE MUSSELS , DEBEARDED
4 SPRING ONIONS
2 CLOVES OF GARLIC
½ A BUNCH OF FRESH CORIANDER
1 STICK OF LEMONGRASS
1 FRESH RED CHILLI
GROUNDNUT OIL
1 X 400 ML TIN OF REDUCED FAT
COCONUT MILK
1 TABLESPOON FISH SAUCE
1 LIME
THAI STYLE MUSSELS
DIRECTIONS
STEP 1
Wash the mussels thoroughly, discarding any that aren’t tightly closed.
STEP 2
Trim and finely slice the spring onions, peel and finely slice the garlic. Pick and set aside the coriander leaves, then finely chop the stalks Cut the lemongrass into 4 pieces, then finely slice the chilli.
STEP 3
In a wide saucepan, heat a little groundnut oil and soften the spring onion, garlic, coriander stalks, lemongrass and most of the red chilli for around 5 minutes. Add the coconut milk and fish sauce and bring to the boil, then add the mussels and cover the pan
STEP 4
Steam the mussels for 5 minutes, or until they've all opened and are cooked. Discard any unopened mussels Finish with a squeeze of lime juice
