Welcome to our recipe collection. 

Oyster Kilpatrick
12 1/2 shell Clevedon Coast Oysters¨
1 clove crushed garlic
3 rashers bacon chopped
1/2 cup grated cheese
Freshly ground black pepper
1/2 tsp cayenne pepper
3 tsp Worchester sauce
3 tsp tomato sauce

Mix ingredients together and spoon over oysters in the shell. Bake in a hot oven (200 degrees C) for 8-10 minutes.

Pesto and Parmesan Cheese Oysters

Pesto (your choice)
Shaved Parmesan Cheese
12 1/2 shell Clevedon Coast Oysters

Spread 1 tsp Pesto spread over each oyster, top with some shaved parmesan cheese. Grill in a hot oven (200 degrees C) for 1-3 minutes until cheese is bubbling and brown.

Oysters with Coriander Dressing

36 oysters on the half shell, well-chilled
2 T finely chopped coriander
1T finely snipped chives
1T light soy sauce
Juice of 1 large lime
Half tsp sugar
Quarter cup oil
Freshly ground black pepper

First, make the sauce by combining all the ingredients adding the oil last. Season well with plenty of pepper. Arrange the oysters on a serving platter, drizzle each one with a little coriander dressing and serve.

Oysters with Oriental Dressing

1 pot of oysters
Half cup rice vinegar
1 tsp grated ginger
1 tsp lemon zest
2 tsp soya sauce
1 spring onion
A sprinkle of coriander

Method: Combine all ingredients and pour into pot of oysters. Leave longer for the marinade to really sink into the oyster.

Bloody Mary Shooter

1 oyster
a nip of vodka
tomato juice
a dash of tabasco/worchester sauce
freshly ground pepper

Combine all ingredients in a shooter glass

Oysters Vol Au Vent

1 dozen vol au vent shells
1 dozen oysters
2 tbsp butter
4 tbsp flour
1 tbsp parsley chopped finely 
1 medium onion chopped very finely 
2 tbsp cream salt and pepper to taste

Melt butter and mix in flour to make a roux. Add seasoning, onion and oyster juices and stir until thickened. Add cream and oysters and simmer gently until oysters are cooked. Place in vol au vents and heat through in a hot oven before serving.