Dished up with a tantalising vinaigrette, this recipe for Oysters Served Two Ways provides a light, flavourful starter to help whet your appetite before mains.
Read on for the full recipe – part of our Italian-inspired Taste of Summer series.
Prep time: 15 mins
Makes: 12
Featured Appliances: Husky 104L Riserva Collection Alfresco Wine Cooler & Husky 118L Single Glass Door Alfresco Bar Fridge
Ingredients
12 Sydney rock oysters, freshly shucked
Lemon wedges, to serve
Classic mignonette
2 small eschalots, finely chopped
⅓ cup good quality sherry vinegar
Salsa verde
⅓ cup extra virgin olive oil
3 tbs lemon juice
½ cup finely chopped herbs (parsley, chives, mint, dill)
1 small long green chilli, finely diced
Method for Oysters Served Two Ways
1. To make the mignonette, combine eschalots and vinegar in a small bowl. Set aside for 15 minutes to allow flavours to develop.
2. To make the salsa verde, combine all ingredients in a small bowl. Season to taste.
3. To serve, arrange oysters on a platter with mignonette, salsa verde and lemon wedges.
4. Accompany with a chilled beverage from your Husky 104L Riserva Collection Alfresco Wine Cooler or Husky 118L Single Glass Door Alfresco Bar Fridge.
Discover More Italian-inspired Recipes from our Taste of Summer Series
► Grilled Octopus, Peperonata Sauce and Bitter Leaves Salad
► Classic Italian Pepperoni Pizza
► Citrus Sorbet & Vanilla Bean Gelato Cake with Italian Meringue