"I think of these oysters as a good entry level for people who think they don't like oysters," says Lindsay. "As they're gently warmed through, the oysters poach in their own briny juices and the texture changes to become less slippery. You can use whatever oyster is the best when you're buying, of course, but I do have a soft spot for a good Sydney rock."
- For roasting: rock salt
- 1½ dozen unshucked oysters, scrubbed
- 80 ml (1/3 cup) brown rice vinegar
- 1 tbsp finely grated horseradish
- 1 golden shallot, finely diced
- 1Preheat oven on its highest setting. Cover the base of a roasting pan large enough to fit oysters in a single layer with a 1cm layer of rock salt and place in the oven to warm the salt (5-10 minutes). Arrange unopened oysters on the salt and roast until lids just pop open slightly (2-3 minutes).
- 2For horseradish dressing, combine ingredients, season to taste with freshly ground black pepper and set aside.
- 3To serve, remove top shells from oysters (the oysters should be just warm and plumped up a little). Spoon a little horseradish dressing over each oyster and serve straightaway.
Drink Suggestion: 2013 Mutemuka Shuzo “Mutemuka”, Kochi, Japan. Drink suggestion by Mat Lindsay
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