You can serve them au natural with just a squeeze of lemon, or with a simple shallot and red wine vinegar dressing, or if you fancy, you can add a few more flavours.
One of my favourites is a Japanese twist. I made these yesterday for Marc with a dressing made of soy sauce, sushi vinegar and grated ginger. I also topped them with a touch of very finely chopped cucumber and spring onion and a little dot of wasabi. Perfection.
A couple of months ago, we went to an oyster tasting event at Wrights Bros, Soho. Have a look here for some more oyster inspiration.
|Oysters with Japanese dressing|