Name: Barbecued oysters with finger-lime mignonette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 - 8
Ingredients: 18 unshucked oysters; Thinly sliced spring onion and finger lime, to serve; Finger-lime mignonette; 70 ml vegetable oil; 1 tbsp sesame oil; 1 tbsp rice wine vinegar; 2 spring onions, thinly sliced; 1 tsp finely grated ginger; 3 finger limes (see note), pearls squeezed out

Barbecued oysters with finger-lime mignonette

Throw an ... oyster on the barbie? Don't knock it 'til you try it.

Serves 6 - 8

Prep

10M

Cook

Total

15M

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Finger limes are one of our favourite native ingredients – their tiny little pearls pop and burst on the tongue with refreshing acidity, and they’re a natural pairing for oysters, whether they’re cooked briefly on the barbie as we’ve done here, or served natural.

Ingredients

18 unshucked oysters

Thinly sliced spring onion and finger lime, to serve

Finger-lime mignonette

70 ml vegetable oil

1 tbsp sesame oil

1 tbsp rice wine vinegar

2 spring onions, thinly sliced

1 tsp finely grated ginger

3 finger limes (see note), pearls squeezed out

Method

1.For finger-lime mignonette, combine ingredients in a bowl and season to taste.

2.Heat a barbecue to high heat. Place oysters on the grill and cook until the shells pop open. Remove lids, loosen the oysters from the shells with a sharp knife, spoon mignonette on top, scatter with extra spring onion and finger lime and serve.

Finger limes are available from select greengrocers.
Drink suggestion: Good vintage blanc de blancs sparkling.
Notes

Styling by Emma Knowles

Ingredients

Method

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