Oysters with herb and chilli vinegar

Oysters with herb and chilli vinegar

Serves 6
Cuisine type: French
Cooking time: Less than 15 minutes
Course: Entree
Favourite flavours: Seafood
Cooking method: no-cook
Season: All year round

Oysters with herb and chilli vinegar

12 Sydney Rock oysters
12 Pacific oysters
12 Angassi oysters
rock salt

Herb and chilli vinegar
¼ cup (60ml) red wine vinegar
1 small fresh red chilli, seeded, chopped
½ French shallot, chopped
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh basil

NOTE: This recipe can be prepared several hours ahead; add the herbs just before serving.


For the herb and chilli vinegar, combine all ingredients in a small bowl.

Serve oysters on bed of rock salt with herb and chilli vinegar and lemon wedges, if desired.

Not suitable to freeze.

Loosen oyster from shell with the tip of a small sharp knife; try to reserve the oyster liquor for added natural flavour.

Photography by Brett Stevens.

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