Wild Oysters!

When I created this blog during the infancy of our current pandemic, I had hoped it would be an escape from the interior of our collective homes to a plain of shared exploration of all the things I love. An opportunity to simply shower who ever wanted to read or listen about all the things that I find joy in. I am going to be utterly frank and share that as the pandemic progressed and my mental health declined due to various factors, I stopped finding joy in even my biggest passions. I am sure many of you have experienced the same thing during this ultra-turbulent year. I stopped cooking, I stopped hiking, I stopped writing. In any regard, I feel like I am finally able to access some surplus passion and joy to share a short recipe today.

Keurboom lagoon with the Langeberge in the background

We recently took our postponed second anniversary trip to Keurboomstrand. Keurboomstrand is a super favourite place of ours. We almost got engaged on the tip of the Robberg Peninsula (long story) and eventually spent our first week as a married couple at Keurboomstrand. This place is filled with archaeology, history, fynbos, forest and magical lagoon and ocean life. It easily ticks all our boxes.

Robberg peninsula overlooking the Keurboom Lagoon

We decided to camp, as we had made so many plans for adventurous camping this year that got completely cancelled! This would not be an adventurous camp in the slightest however, but rather a glamp by our standards! A riverside stand, new ground canvas tent, blowup mattress, under a big yellow wood tree. This meant we enjoyed a very pampering camp stay for the four days we were away. The wild forageable fair just added to the luxury and utter opulence of the entire stay.

One of our favourite things about Keurboomstrand is the river and the lagoon. It is a great temperature for swimming, and filled with life. With all relevant permits in hand we set off to angle, cast net and forage for shellfish. Bliss. We were able to get a few wild oysters every day and even ended up bringing 8 large ones home. Today I am sharing the pickling recipe for these oysters that made the trip back to Cape Town.

Most of the oysters we enjoyed fresh, straight off the rocks with pepper, lemon and tabasco. Some we had with jalapenos (my fave), probably made a million times better being enjoyed next to the river they came from.

Pickle recipe as follows:

Steaming oysters:

½ cup white wine

8 large oysters

Pickle fluid:

½ cup water

½ cup apple cider vinegar

½ cup white vinegar

2 table spoons olive oil

Teaspoon salt

2 Tablespoons sugar

Pinch dried chillies

Pinch of coriander seeds

Pinch fenugreek

Pinch of cumin seeds

Pinch peppercorns

Layering ingredients:

Three garlic cloves sliced thinly

Sprig of basil

Half red onion cut into thin slices

Three slices of preserved lemons

Method:

Add all pickle fluid ingredients to a saucepan and bring to the boil. While the fluid is heating up cook the oysters by heating wine in shallow pan with a tight sealing lid. Bring to vigorous boil. Add oysters to pan and cook with lid on for 10 minutes (or until the oysters just start to open). Remove from heat (it is important not to overcook) and deshell. Reserve the meat (obviously).

Oyster Pickle

Layer all ingredients in sterilised bottle. I did the following sequence: preserved lemon, onion, garlic, three oysters, few basil leaves, repeat. Pour rapidly boiling pickle fluid over the top to the brim. Add cap and tilt the bottle to allow trapped air to escape. Usually this is about the right amount of space for a table spoon (or two) of olive oil at the top. If there is still space for more liquid, add more pickle fluid. When the jar is full and all air has escaped, add lid and screw on tightly (while still piping hot). Let cool!

Because the fluid was hot during bottling it should be quite safe to keep the pickle for a few weeks. Let stand for at least three days if you can resist the temptation to eat immediately. Once opened you should finish it within three days.

I love any shellfish pickle on a cheeseboard, or on beautiful, fresh bread.

I hope this recipe can bring you out of your 2020 shell the way it has allowed me to. To many more (better) days during the festive season and 2021!