Oysters with Smoked Chilli Finger Lime Mignonette
Serves 4
Ingredients
- 24 freshly shucked oysters
- 2 tbsp Glasseye Creek Smoked Chilli Sauce
- 2 finger limes
- 1 French shallot, very finely diced
- 80 ml red wine vinegar
- Crushed ice, for serving
- Lemon wedges, for serving
Method
1. Keep the oysters chilled on crushed ice. Combine shallot, vinegar, finger lime pearls and sauce; leave for 10 minutes.
2. Check every oyster for shell fragments and arrange securely on ice.
3. Spoon a little mignonette over each oyster immediately before serving. Serve the rest alongside with lemon.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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