Seafood is the food of choice for Easter so this year why not try something different and serve oysters with a twist from the past. While oysters are now considered a delicacy, in the 19th century they were cheaper to purchase by the dozen than eggs. Some even ate them scrambled with eggs, while others were boiled or served in soup.
Some popular recipes included oysters breaded, fried and eaten as a piping hot and filling snack. Give this traditional treat a Japanese twist by making tempura oysters with soy, lime and sesame dipping sauce. In America, Oysters Rockefeller were rich and decadent served on the shell or sometimes devilled with mustard and white wine. In England, they combined oysters with beef and stout to make a filling and crispy pie. While convicts in Australia enjoyed crusty loaves stuffed with creamy oysters and served with lemons.
Whatever your preference, these will make an Easter dish worth remembering.
