Tue, 14 February 2023
Serves 2
Ingredients
6 Fresh Irish Oysters
1 Banana Shallot
2 Tbsp Red Wine Vinegar
2 sprigs of flat leaf parsley
A pinch of black pepper
A pinch of sugar
Method
Let’s start by making the dressing, grab the shallot, peel it and finally dice it, pop it into a bowl with the red wine vinegar, pepper and sugar. Whisk together with a fork and set aside.
Using an oyster knife shuck or open the oyster being careful to remove any debris that may fall into the meat. I like to run my knife around the oyster to loosen it which makes it easier to eat. I like to get some rock salt or chunky sea salt and use it as a nest to rest the oysters on – I usually use a large round mould like that from a spring form baking tin as a mould to create a lovely neath nest. Pop the oysters onto the nest and spoon the dressing into each oyster. Garnish up the plate with some lemon wedges, extra dressing and some tabasco.
