Oysters with cucumber salad
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|12||Oysters, fresh, on the shell|
|1||Salt & freshly ground pepper, to season|
|1 tsp||Sesame oil|
|1 tbsp||Sesame seeds|
|1 cup||Salt, (rock), to serve oysters|
|1||Lemon, cut into wedges to serve|
- 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).