Serves: 24 oysters (at least!)
Nat and I love oysters and one of our favourite things is to hit a great steak restaurant for lunch and kick it off with a dozen oysters and a bottle of Champagne.
Personally, I always prefer a raw oyster and it needs to be small: a Sydney Rock Oyster or something small from Batemans Bay.
(Those Bluff Oysters from NZ are my worst nightmare!)
Sauce wise, I’ve had some compelling granitas and watermelon snows, though geez, you just can’t go past this classic sauce.
Make the sauce a few hours prior to allow the flavours to infuse, and when served, you have gone toe-to-toe with the best steak restaurants out there.
1 large shallot, peeled and finely diced
1/4 cup red wine vinegar
Freshly cracked pepper
Fresh raw oysters on the half shell
- Combine the shallot and red wine vinegar.
- Open the Champagne in preparation.
- Lightly pepper the oysters and serve each with a good dessertspoon of the sauce.