- Serves 4 - 6
- 10 mins preparation
- 2 mins cooking
"This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang," says Clugston. "Then there's a lot of fresh herbs, and the tapioca gives acidity and adds flavour."
- 1 tbsp milk
- 1 tbsp pouring cream
- 12 oysters, shucked, loosened and returned to bottom shell, juice reserved
- ⅓ cup sorrel, finely chopped (loosely packed)
- ⅓ cup flat-leaf parsley, finely chopped (loosely packed)
- ⅓ cup watercress, finely chopped (loosely packed)
- 2 tsp finely grated lemon rind
- 2 tsp finely grated horseradish
- 40 gm tapioca pearls (¼ cup)
- 60 ml apple cider vinegar (¼ cup)
For tapioca, cook tapioca in a saucepan of boiling water until transparent (15-20 minutes). Drain in a sieve and rinse under cold running water, drain and transfer to a container. Add vinegar, cover and stand to absorb vinegar for at least 1 hour or up to 24 hours.
Combine milk and cream in a bowl and season to taste with strained reserved oyster juices.
Heat a grill or barbecue and grill oysters until just warm but not hot (1-2 minutes). To serve, drizzle ½ tsp of cream mixture over each, top with tapioca and herbs, and scatter with lemon rind and horseradish.