Oysters, Three Ways
Jack Munn
Rated 5.0 stars by 1 users
Category
Appetisers
Author:
Jack Munn
Three little snapshots of what makes oysters special, bright and simple with lemon, bracingly sharp with mignonette, and alive with heat and lime in a Thai-style dressing.
Ingredients
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12 fresh oysters, shucked and served on ice
1. Simple Lemon
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1 lemon, cut into wedges
2. Classic Mignonette
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2 tbsp finely chopped shallot
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4 tbsp red wine vinegar
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½ tsp cracked black pepper
Thai-Style Lime & Chilli Dressing
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Juice of 1 lime
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1 tsp fish sauce
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½ tsp sugar
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1 small red chilli, very finely sliced
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A few coriander leaves, finely chopped (optional)
Directions
1. Simple Lemon
Serve the oysters chilled with lemon wedges on the side. Just a few droplets just before eating. That’s all it needs.
2. Classic Mignonette
Mix the shallot, vinegar, and pepper together. Let it sit for at least 10 minutes so the flavours mellow. Spoon a little over each oyster just before serving.
3. Thai-Style Lime & Chilli Dressing
Stir the lime juice, fish sauce, and sugar together until the sugar dissolves. Add the chilli and coriander. Taste — it should be balanced between salty, sour, and bright. Spoon lightly over the oysters just before serving.
