Chefs' Recipes

Sean Moran’s freshly shucked oysters with tarragon dressing

Match sea-briney oysters with the herby high notes of tarragon and chives.
Freshly shucked oysters with tarragon dressing

Freshly shucked oysters with tarragon dressing

Ben Dearnley
6
20M

“The success of this lies entirely on shucking the oysters immediately before serving,” says Sean Moran of Sean’s in Sydney, Bondi. “For a puritan all that’s needed then is a wedge of lemon, maybe, or another high note like tarragon or shallot vinegar. Allow four to six oysters per person, I prefer Sydney rocks to the larger Pacific oysters, and anything from Tasmania will surely rock your boat for pristine flavour.”

Ingredients

Method

1.Add vinegar to a bowl and, whisking constantly, slowly pour in oil until emulsified. Stir in herbs and serve at once with oysters.

Drink suggestion: Any favourite Champagne. Drink suggestion by Beverley Woods.

Notes

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