In Ostreis (Of Oysters) is a traditional Ancient Roman recipe for a classic dish of oysters cooked in a vinegar, stock, olive oil and wine base flavoured with pepper and lovage, where the sauce is thickened with an egg yolk liaison. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Of Oysters (In Ostreis).
In ostreis: piper, ligusticum, ovi vitellum, acetum, liquamen, oleum et vinum. si volueris, et mel addes.
Translation
Of Oysters: Pepper, lovage, egg yolks, vinegar, liquamen, olive oil and wine. If you wish, also add honey.
Modern Redaction
Ingredients:
24 fresh oysters
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1 tsp white wine vinegar
2 tsp olive oil
120ml white wine fish stock, as needed
2 raw egg yolks
Method:
Shuck the oysters and strain the oyster liquor. Make the liquor up to 360ml with shellfish stock. Place the stock in a pan and add the oyster meats along with the black pepper, lovage (or celery) seeds, white wine vinegar, olive oil and white wine. Bring to a simmer, cover the pan and cook for 15 minutes to lightly poach the oysters.
Beat the egg yolks in a bowl. Add a ladleful of the oyster cooking liquid to temper then pour this mixture back into the pan with the oysters. Stir to combine then heat gently (do not boil) until the sauce thickens. Serve hot.
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