Oysters with beef and horseradish jelly

Bruno Loubet's luxurious canape combines oysters, a rich beef consomme jelly, freshly grated horseradish and chives. The earthiness of the beef and the saltiness of the oysters makes a winning combination in this oyster and horseradish canape recipe.

  1. To begin, add the port, vinegar and beef consomme to a small saucepan and bring to the boil. Simmer and reduce to 200ml. Meanwhile, soak the gelatine in cold water until soft.
  2. Squeeze any excess liquid out of the gelatine and add to the consomme mixture. Stir well, then line 2 large plates tightly with cling film. Pour the jelly on to the cling film, creating a 2-3mm thick layer of jelly on each sheet. Place in the fridge to set.
  3. Shuck the oysters and place on crushed ice. Cut the jelly into 16 pieces and place the pieces on to the oysters. If necessary, use the blade of a small knife to help you.
  4. Sprinkle some chopped chives and freshly grated horseradish on top to finish and serve immediately.


With thanks to Bruno Loubet from the Great British Chefs.


  • Author: Bruno Loubet for Great British Chefs
  • Prep time:
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  • Serves: 8


  • 16 oysters
  • 5 tbsp of port
  • 1 tbsp of sherry vinegar
  • 250ml of beef consomme
  • 1 gelatine leaf
  • 2 tbsp of chives, chopped
  • fresh horseradish, one 3cm slice