Wednesday, December 21, 2011

Oysters with Japanese dressing - recipe

They might not be very traditional but I think oysters make the perfect starter over Christmas.  When you're eating so much rich food, oysters provide a welcome change.  Not only that but they're surprisingly affordable (around 70p per oyster) and most fishmongers will even open them for you - so very little effort is required.

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

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