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VADEHAVETS

OYSTER RECIPES

Recipes with oysters from the Wadden Sea

Oysters are a type of shellfish known for their delicate flavour and texture. They can be enjoyed in a variety of ways, both raw and cooked. Below, some of South West Jutland's biggest oyster enthusiasts have given their suggestions on how to cook oysters. The recipes vary in terms of cooking time and ingredients, but they all share a love for oysters from the Wadden Sea. All recipes are for four people.

Remember to always use fresh oysters when preparing these recipes and follow the exact instructions to achieve the best flavour and texture. Tastes and preferences may vary, so feel free to experiment with different spices and ingredients to adapt the recipes to your taste.

Oyster season

During the cold months, from September/October until April, it is possible to collect oysters yourself. Join us on one of the many Guided oyster tours into the Wadden Sea, where there are often tastings and where the experienced guides share their favourite recipes. You can always take oysters home for your own consumption.

How to cook oysters

Oysters can be eaten in many ways, the only limit is your imagination. Serve with chilled white wine or dark beer.

Raw oysters

Open them up, drain off some of the water. Add a little lemon, lime, freshly ground pepper or Tabasco.

Marinated oysters

The oyster meat is removed from the shell and marinated in a brine of oil and vinegar with, for example, finely chopped onions. The oysters can be fished out of the brine after a few minutes, but can also be marinated for several hours before being served in the shell, with some of the marinade.

Oysters au gratin

The loosened and drained oysters remain in the deep shell and are sprinkled with cheese or breadcrumbs.
Feel free to add herb butter and perhaps some ham or bacon cubes. Cook the oysters on the grill or in the oven (heat 250°) for 4-6 minutes until the surface is lightly golden.

open oysters

How to open oysters

1. Fold a tea towel on a firm surface

2. Place the oyster flat side up and press down and hold with your left hand. Insert the oyster knife between the two shells at the hinge and twist the knife back and forth, turning the blade upright to open the two shells.

3. Run the knife around the underside of the top shell and cut the sphincter

4. Free the oyster completely by cutting it free from the sphincter in the lower shell - drain some of the water and remove any small pieces of shell.

The history of oysters in the Wadden Sea

The Pacific oyster was first found in the Danish part of the Wadden Sea in 1996. Since then it has rapidly spread and formed oyster beds in many places. Bank cores vary greatly in size and availability.

Pacific oysters - biology and lifestyle

The Pacific oyster is a giant among oysters. The shell can grow up to 40 cm in length. The world's largest recorded oyster is 35.5 cm and can be seen at the Wadden Sea Centre. The species can reach an age of 30 years and is very hardy. The species' tolerance to large temperature fluctuations contributes to its huge distribution. It originates from the Asian Pacific coast, but has spread by filtering seawater for microscopic planktonic algae.

A Pacific oyster is capable of filtering 12 litres of seawater per hour.

Females spawn in late summer and a female can spawn between 20 and 100 million eggs each time. However, Pacific oysters do not spawn every year in the Wadden Sea as it requires water temperatures above 20 degrees for a longer continuous period.

From the Pacific to the Wadden Sea

In 1922, the European oyster was hit by crayfish plague. The disease had a high mortality rate and wiped out the entire European oyster population within a few years. In the mid-1900s, Pacific oysters from Japan began to be imported to Europe. It had proved resistant to the disease attacks that the European oyster had succumbed to. The first releases took place in France and the Netherlands in 1964-1969.

In 1986, Pacific oysters were released on the German island of Sylt. The release on Sylt resulted in Pacific oysters being found in the Danish Wadden Sea in 1996. Pacific oysters do not naturally occur in Danish nature and have a negative effect on native species and are therefore considered an invasive species.

Pacific oysters impact the ecosystem

Oyster beds act as large reefs that provide hiding places for smaller animal species. The many hiding places increase the number of crabs and starfish, which leads to increased pressure on their prey. In this way, Pacific oysters can shift the food chain balance in the Wadden Sea.

Go on an oyster safari and try the recipes

Oyster safari and the marsh town of Højer
Price: 1795 kr.

2 days with oyster event and safari. Historical city walk in the marsh town of Højer. Double room with full board and local guides.

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3 days of black sun, oysters and herbs
Price: 3295 kr.

Experience the Black Sun, pick oysters and sink herbs in the Wadden Sea National Park. These are just some of the unique nature, culture and local food experiences that await you.

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Pick oysters in the Wadden Sea
Price: 795 kr.

Oyster day trip with everything included. Pick oysters in the Wadden Sea and prepare them in the kitchen or over an open fire at Højergård.

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We are together for the Wadden Sea and the good experiences

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