Oysters, Three Ways
Jack Munn
Appetisers
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
- 12 fresh oysters, shucked and served on ice
1. Simple Lemon
- 1 lemon, cut into wedges
2. Classic Mignonette
- 2 tbsp finely chopped shallot
- 4 tbsp red wine vinegar
- ½ tsp cracked black pepper
Thai-Style Lime & Chilli Dressing
- Juice of 1 lime
- 1 tsp fish sauce
- ½ tsp sugar
- 1 small red chilli, very finely sliced
- 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.
