Oil Pickled Oysters - Can Be Stored for One Month

Oil Pickled Oysters - Can Be Stored for One Month

My husband doesn't usually make requests, but he asks for this pretty regularly! A multi-functional oil pickled oyster recipe that goes well with rice and pasta.

Ingredients: 2 servings

Cooking oysters
16-20 (about 300 g)
Oyster sauce
1/2 teaspoon
Salt, pepper
to taste
Olive oil
2 tablespoons + 200 ml
1/2 clove


1. Make saltwater in a bowl (use a lot of salt). Wash the oysters well to remove any dirt, and remove.
2. Boil the oysters in hot water with plenty of salt for about 30 seconds. Use a paper towel to wipe off any moisture.
3. Flavor the oysters from Step 2 with oyster sauce, salt, and pepper.
4. Add 2 tablespoons of olive oil and the minced garlic to a frying pan and cook. Once the garlic is aromatic add the oysters and cook until golden brown. About 4 minutes.
5. Add olive oil, and simmer for an additional 3 minutes on low heat, just enough for it to boil.
6. Remove the garlic and place in a storage container (we use Marlowe pudding beakers). Cool completely.
7. You can eat it right away, but let it sit in the refrigerator overnight and it's complete! You can store it for about one month.

Story Behind this Recipe

I wanted to treat my husband to delicious oysters.