Last week I had the pleasure of going to a small island at the Danish west coast by the Wadden Sea. The ultimate purpose of this little trip was to pick and eat oysters – LOTS of oysters! A bunch of us, adults and kids, got together for a massive feast. We went a day before everyone else and joined an oyster safari. The local “Oyster King” brought us to THE spot – can 1.6 km walk from the shore. We were informed about the Pacific oysters that live in abundance there and how they are an “evil” invasive species killing the smaller mussels. This may cause quite a catastrophe as millions of migrating birds stop for a one-week feed at the Wadden Sea each year. The birds can open the smaller mussels, but not the oysters and the big question is hence, what is going to happen if the mussels are all killed by the oysters?

Oyester 1Oyster 2






So, feeling good that we are helping Mother Nature get rid of the evil invaders, we set out to pick as many oysters as we could possibly carry. We had to keep in mind that it was another 1.6 km back to the shore also. In less than 45 min. I had two big buckets FULL of oysters. They are everywhere and some are really HUGE! From a previous oyster trip I did some years ago, I remember that the best oyster was the one eaten on the beach and chased by a dark oyster stout. Of course, we had to have a few on the mussel/rock/oyster bank in the sea and it was fantastic. That taste of fresh ocean and then the bitter-sweet dark beer after is a magical combination.

Oysters a wonderful treat with some healthy benefits. They contain a high level of zinc and omega-3 fatty acids. The shells, if you have a garden, can provide your soil with calcium too.

After the oyster safari, the Oyster King showed us how to properly open the oysters and we got to taste both raw oysters and grilled oysters. A good trick if you are going to gratinate them anyways, is to pop them on the BBQ or the oven for ca. 5-7 min. and they will be much easier to open. Once opened, add some garlic butter, a teaspoon parmesan cheese, chili flakes and a bit of Parma ham (see above picture to the right). Pop them back in the oven or on the grill till they are golden.

My recipe today is an oyster omelet. We had it for lunch on our second day before heading back out to get more oysters. The recipe serves two people.

Oyster 3Oyster 4







  • 12-16 oysters, cleaned and de-shelled.
  • 150g spinach, washed and dried
  • 4 eggs
  • A splash of water
  • Butter
  • Salt and pepper to taste
  • 4 slices of dark rye bread
  • Tabasco sauce (optional)

Start by beating the eggs with a splash of water. I remember that I read somewhere a long time ago that this gives fluffier scrambled eggs than if you add milk.

Heat a skillet on medium-high heat with some butter. Fry the oysters for a few minutes before adding the spinach. Once the spinach has wilted, add the beaten eggs and reduce heat to medium-low. Stir a little bit to get the egg everywhere and more to the bottom. Add salt and pepper, then reduce the heat a little bit more, put a lid on and let it cook. In the meantime, toast the rye bread. Check after ca. 5 min if the egg is solid it is ready. Otherwise, leave it on a bit longer until the egg is no longer runny.







Serve in the skillet with toasted rye bread and butter. Splash on tabasco sauce as you prefer and bon appetite J



by Elise Grøndahl, Foodie @foodgazmic

Being a busy woman, spending a lot of time in the kitchen every day is not possible. Being a foodie, Elise doesn’t want to compromise too much on quality, but food should be quick and easy to make and delicious. If it’s healthy that’s a bonus too :) Elise will provide easy and tasty recipes, will keep you up to date with the world of foods, and give her thoughts on food related matters.