Snacks and sides

Oysters with two sauces

Add a little zing to your oysters with two vibrant mignonettes.

Oysters with two sauces recipe

Serves 6 - 8

Prep

10M

Styling byEmma Knowles

Styling byGeraldine Muñoz

We love oysters as they are, but a drizzle of one of these dressings is welcome, too.

Wasabi tobiko is flying fish roe made piquant with wasabi. If you can’t find it, try mixing some wasabi with another roe.

Ingredients

2 dozen oysters, shucked

Fennel mignonette

1 tbsp very finely chopped baby fennel (about ½ small bulb), fronds finely chopped

1 tbsp very finely chopped golden shallot

Finely grated rind and juice of 1 orange

Finely grated rind and juice of ½ lemon and ½ lime

½ tsp crushed fennel seeds

Wasabi mignonette

2 tbsp brown rice vinegar

1 tbsp mirin

1 tbsp tamari

1 tbsp thinly sliced spring onion

2 tsp finely grated ginger

2 tsp tsp wasabi paste, or to taste

Wasabi tobiko, to serve

Method

1.For fennel mignonette, combine ingredients in a bowl, season to taste and refrigerate in an airtight container until required.

2.For wasabi mignonette, combine ingredients in a bowl, season to taste and refrigerate in an airtight container until required.

3.Serve freshly shucked oysters with the two sauces, spooning a little wasabi tobiko onto oysters dressed with the wasabi mignonette.

Wine suggestion: Blanc de blancs Champagne. Wine suggestion by Max Allen.
Notes

Styling by Emma Knowles

Styling by Geraldine Muñoz