Moroccan · Salad
Dakhla Oysters with Lemon & Cumin
The calm lagoon of Dakhla in the deep south grows plump, briny oysters famous across Morocco, and locals eat them at their simplest — freshly shucked, with nothing more than lemon, a dusting of cumin and a little harissa on the side. Cold, mineral and intensely fresh, they are the pride of the Atlantic Sahara.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4
- Level
- Medium
Ingredients
- 24 fresh oysters
- 2 lemons, cut into wedges
- 1 tsp ground cumin
- 1 tsp harissa (optional)
- A little finely chopped coriander
- Crushed ice, to serve
Method
- 1
Chill
Keep the oysters very cold, cupped-side down, until the moment of serving.
- 2
Shuck carefully
Work an oyster knife into the hinge, twist to pop it and slide the blade along the top shell to release the muscle, keeping the liquor in the cup.
- 3
Loosen
Free the oyster from the bottom shell so it lifts easily, checking for any shell fragments.
- 4
Arrange
Nestle the oysters on a bed of crushed ice on a platter.
- 5
Serve
Offer lemon wedges, a little dish of cumin and harissa and a scatter of coriander for each person to dress their own.
Chef's tips
- Keep everything cold and shuck as close to serving as possible for the freshest taste.
- Protect your hand with a folded cloth when shucking and work the knife slowly at the hinge.
- Preserve the briny liquor in the shell — it carries much of the oyster's flavour.
Frequently asked questions
Why are Dakhla oysters famous?
The clean, nutrient-rich lagoon waters of Dakhla produce plump, consistently briny oysters that are farmed and enjoyed across Morocco and beyond.
Must they be eaten raw?
Raw with lemon is the classic way, but they are also delicious lightly grilled with garlic butter or a spoon of charmoula if you prefer them cooked.