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Loading...Bluff oysters, harvested from the icy southern waters near the town of Bluff on New Zealand's South Island, are prized for their creamy texture and rich mineral flavor. This simple pan-seared preparation lets the oyster's natural brininess shine while a foaming garlic-herb butter adds luxurious richness. Best enjoyed during peak season from March through August.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4
Yield4 servings (about 16 oysters)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 19 gFat
- 10 gSaturated Fat
- 12 gCarbs
- 1 gFiber
- 1 gSugar
- 14 gProtein
- 520 mgSodium
- 380 mgPotassium
- 110 mgCalcium
- 8 mgIron
- 6 mgVitamin C
- 420 mcgVitamin A
Ingredients
For the oysters
- 16 fresh Bluff oysters, shucked with liquor reserved
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter (for searing)
- Freshly cracked black pepper
- 1 tsp flaky sea salt, plus extra to finish
For the garlic herb butter
- 3 tbsp unsalted butter
- 3 cloves garlic, finely minced
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp fresh chives, snipped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
To serve
- 1 crusty sourdough loaf, sliced and warmed
- Lemon wedges
- Maldon sea salt flakes
Directions
- Shuck the Bluff oysters just before cooking, reserving all the liquid in a small bowl. Keep the shucked oysters chilled on a plate lined with a damp paper towel.
- Pat each oyster dry with paper towels, then lightly dust both sides with flour, shaking off any excess. Season with cracked black pepper.
- Heat a heavy-based cast iron skillet over high heat until very hot, about 2 minutes. Add 2 tablespoons of butter and swirl to coat the pan evenly.
- Place the oysters in the pan flat-side down in a single layer (work in two batches if needed). Sear for 45-60 seconds until a golden crust forms, then flip each oyster.
- Reduce heat to medium-high and add the minced garlic to the pan. Cook for 15 seconds until fragrant, taking care not to burn it.
- Add the remaining 3 tablespoons of butter, parsley, chives, lemon juice, lemon zest, and 2 tablespoons of the reserved oyster liquor. Swirl the pan as the butter melts into a glossy sauce.
- Baste the oysters continuously with the foaming herb butter for 30-45 seconds, until the oysters are just opaque and slightly plump at the edges.
- Transfer the oysters to warmed serving plates and spoon the garlic herb butter generously over the top.
- Finish each plate with a pinch of flaky sea salt and an extra grind of black pepper.
- Serve immediately with warm sourdough slices and lemon wedges for squeezing over the top.
Cook’s Notes
- Always buy Bluff oysters from a reputable fishmonger and shuck them as close to serving time as possible for the freshest flavor.
- Resist the urge to overcook – oysters only need 90 seconds to 2 minutes total in the pan to stay tender and juicy.
- Bluff oysters are seasonal, peaking between March and August; outside this window, substitute with another premium Pacific oyster variety.
- For an extra layer of richness, add a small splash of dry white wine to the butter sauce just after the garlic turns fragrant.
- Pair with a crisp New Zealand Sauvignon Blanc, particularly one from the Marlborough region, to complement the briny sweetness of the oysters.
