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Oysters with Anchovy

Oysters cooked with butter, anchovy paste, cayenne pepper, and lemon juice, served on toast or biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Oysters with Anchovy

Ingredients

Directions

Cook the oysters

  1. Melt the butter and anchovy paste together in a pan.

  2. Add the oysters and cook for 3 minutes.

  3. Stir in the cayenne pepper and lemon juice.

Serve

  1. Serve on buttered toast or breakfast biscuits.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Oyster + anchovytop 8% of all pairs
    Smell alikemoderate
    Cooked together603 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Anchovy + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oysters
The main ingredient, which turns tender and juicy when heated only briefly.
Butter
Carries fat and richness, helping the anchovy flavor coat the oysters.
Anchovy paste
Adds salty, savory depth that rounds out the oysters' briny taste.
Lemon juice
Adds acidity that brightens the rich butter and seafood.

The step that matters

Cook the oysters only until they are heated through. Oyster meat is delicate, and its proteins tighten and turn rubbery with extended heat. A short cooking time keeps the oysters plump and juicy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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