Platter of Oysters
( SERVES 2 )
There’s no prize for guessing how I’ll be celebrating Bastille Day this year. I will be shucking a platter of these salty delicacies, then tucking into them while dreaming of Paris.
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|1 to taste||Black pepper - ground|
|3 tbsp||Chardonnay vinegar|
|3 tbsp||Ponzu, (citrusy sauce from Japanese stores)|
|1 tbsp||Preserved Japansese ginger|
|1 tbsp||Fresh parsley|
- Shuck the oysters, then place on a bed of ice, or ice-cold seaweed if you can find it. I like my oysters with just a hint of black pepper and lemon juice, but you can offer tiny bowls of chardonnay vinegar and ponzu for people to drizzle over their oysters, adding parsley or ginger for extra flavour.
This dish is best matched with
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