How To Make Oysters In Two Classic Sauces

Step 1: You will need

Step 2: Make mignonette sauce

Add the red wine vinegar into a bowl follow with the shallots, salt, black pepper and using your spoon, combine well.

Step 3: Make the lime sauce

Introduce the lime juice into a bowl and add the chilli sauce, olive oil, shallots and stir well using your spoon.

Step 4: Wet the salt

Pour the 50ml of water over the rock salt and mix it well with a spoon.

Crushed ice is much better but you do have the problem of melting, but if you add a little salt to it, it will last much longer.

Step 5: Open the oyster

Holding an oyster firmly twist the hinge part of the oyster firmly, using the oyster knife. When opened slice the knife under the rest of the shell until it fully opens, then detach the oyster from the top of its shell. Keep the oyster in its own liquid.

Step 6: Arrange the serving platter

Arrange 12 small mounds of the wet salt onto a large serving platter. Then place a sprig of dill on top of each mound.

Instead of dill, seaweed would be a nice touch.

Place an oyster on top of each mound. Garnish six of the oysters by carefully drizzling the mignonette over with your spoon. Now carefully drizzle the chilli lime over the remaining 6 oysters. Place a strip of the lime zest on top of each oyster.

Step 7: Serve

Your canapé of fresh oysters in a mignonette and chilli lime sauce is now ready to serve.