Steamed oysters on seaweed with salty coffee cocktail


(by glass)

Coffee cocktail:

  • 2 parts coffee
  • 1 part seawater
  • 1 part islay whiskey (smoky)
  • 1 part Sea Fennel syrup
  • 1/3 part protein
  • 1 part crushed ice


  • 1 Zeeland Creuses
  • 1/8 Cucumber
  • 1/4 lime (lime juice)
  • 1/4 cup Rock Chives
  • 1 pinch ground pepper
  • Teaspoon of olive oil
  • 1 piece Moai Caviar
  • 1 sprig of Sea Fennel


Coffee cocktail:

  • Measure all ingredients in a jigger, add all parts together in a shaker and finally the ice cream.
  • Shake this well in the cup for 15 seconds.
  • Pour this without the ice into a tumbler just below the rim.


  • Place the oyster on the big green egg at 210°C until it opens.
  • Remove the oyster with an oyster knife and drain the liquid.
  • Juice the cucumber in the slow juicer.
  • Mix the juice together with the lime juice, the ground pepper and the olive oil to form a dressing.
  • Spoon the dressing over the oyster and top with a sprig of Moai Caviar and a sprig of Sea Fennel.
  • Serve the shell on the glass with the cocktail.

Recipe: Leonard Elenbaas (BBQ Pitmaster Community) and Eric Miete

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