For the Oysters
Fresh Oysters (3-4 per person for a typical starter) (Buy them here)
For the Mignonette Dressing
1 tbsp finely chopped shallot (1 normal or 1/2 a long one)
100 ml red wine vinegar (or any wine vingear)
1 tsp sugar
1 tbsp red wine
freshly ground pepper
For the Japanese Dressing
1 tsp freshly grated ginger
2-3 Spring onion greens shredded or sliced
50 ml soy sauce
50 ml japanese rice vinegar
1 tbsp mirin
Step 1 – Rajiv’s tip for Preparing the Oysters:
If you’re not using them immediately. Wrap in old newspaper and place in a dish in your fridge. Allways keep up right (flat shell on top.)
To clean – rinse in the sink for superficial dirt/sand – that’s it.
Prepare your work top with newspaper over a board.
Prepare a dish to hold the oyster bottoms halves. Use foil, or coarse salt or similar – you want to keep the oysters upright.
To open, get a proper oyster knife – thick stubby knife with a finger guard. Place the point into the rear of the oyster between the shells. This is the hinge. Push knife in and twist. The shells will still hold together so scrape knife against the flat shell from back to front and cut the shell free.
Typically you will find a thin shell and maybe dirt from the hinge. Its fine to give it a 2-3 second rinse under a tap to get rid of this and drain immediately. Do not worry the oyster will exude a bit more water to replace what you have rinsed out.
You can now free the oyster from the bottom shell. Only do this if serving immediately. Just cut the oyster where it joins to shell with tip of a knife
TIP: If you wish to serve the oysters later (eg a couple of hours) place in dish, recover with shell tops and wrap tightly in cling film then place in fridge.
Need a demonstration? Check out Glasgow Fish Plaice’s “How to Shuck an Oyster” Video here
Step 2 – The Mignonette Dressing:
Place the shallot, red wine vinegar, sugar, red wine and freshly ground pepper in a bowl and mix well.
Steep for 5 minutes.
Serve with half of your oysters.
Step 3 – The Japanese Dressing:
Place all of the ingredients in a bowl, reserving some of the spring onions to use at the end.
Mix the ingredients together well and steep for 5 minutes.
Serve with the rest of your oysters, sprinkling the reserved spring onion over to garnish.
This weeks recipe credit: Thank you to @rdhirinstantly
To buy oysters, click here