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Barbecued oysters with finger-lime mignonette

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

By Emma Knowles
  • 10 mins preparation
  • 5 mins cooking
  • Serves 6 - 8
  • Print
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.


  • 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


  • 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.