Anglo-Irish satirist Jonathan Swift once said, “He was a bold man that first ate an oyster.” Years ago, some believed oysters were only safe to eat during months with the letter ‘r’ in them (most likely because the shelled seafood could spoil in May, June, July and August).
Though no such myth exists today, it seems appropriate to introduce this nutrient-rich, low-calorie aphrodisiac during the romantic holiday season. So grab that special someone and snuggle up to this piquant punch of oysters with chili lime and mignonette sauce.
Ingredients:
12 fresh oysters
70ml red wine vinegar
2 tbsp shallots finely chopped
1/2 tsp rock salt
1 tbsp cracked pepper
60ml lime juice
2 tbsp chili sauce (Tabasco)
2 shallots chopped
3 tbsp olive oil
500g coarse salt
50ml water
12 dill sprigs (garnish)
Lime zest
Preparation:
1) To make the mignonette sauce, add the red wine vinegar, shallots, salt and black pepper into a bowl. Mix well.
2) To make the lime sauce, pour the lime juice into a separate bowl and add chili sauce, olive oil and shallots. Mix well.
3) Pour 50 milliliters of water over the rock salt and mix well with a spoon. Set aside.
4) Open the oysters, holding them firmly and twisting the hinge part using an oyster knife.
5) Once partially open, cut under the rest of the shell until it fully opens, then detach the oyster from the top of its shell. Keep the oysters in their own own liquid. Set aside.
6) Arrange 12 small mounds of wet salt on a large platter.
7) Place a sprig of dill or seaweed on top of each mound.
8) Place an oyster on top of each mound.
9) Garnish six of the oysters by carefully drizzling the mignonette over with your spoon.
10) Drizzle the chili lime over the remaining six oysters. Place a strip of lime zest on top of each oyster.
> This recipe is courtesy of Chef Ivan Lee of the Captain Western Restaurant at Chimelong Hengqin Bay Hotel.
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