Oysters with cucumber salad
3/2/2008
Ingredients
| 12 | Oysters, fresh, on the shell |
| 1 | Salt & freshly ground pepper, to season |
| ½ | Telegraph cucumber |
| 1 tsp | Sesame oil |
| ½ | Lemon, juiced |
| 1 tbsp | Sesame seeds |
| 1 cup | Salt, (rock), to serve oysters |
| 1 | Lemon, cut into wedges to serve |
Directions
- Loosen oysters from their shells and rinse shells to remove any grit. Replace oysters on the shell and season with salt and pepper. Chill until ready to serve.
- Coarsely grate cucumber and combine with sesame oil and lemon juice. Toss well and place a small amount on top of each oyster, then scatter with a few sesame seeds.
- Serve chilled oysters on a bed of rock salt, with lemon wedges on the side to squeeze over.
Tip: To serve oysters in the shell, place a mound of rock salt on a serving platter and arrange the oyster shells on top (the salt will hold the oyster shells in place).
Wine Match
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