Treat yourself to some oysters. If you are wanting to present something a little different, Mum has provided three different ways to prepare your oysters – natural, bloody mary & bacon grilled, and cucumber & mint granita oysters.
Oysters natural (8 oysters).
Simply serve the oysters with thin lemon wedges on the side.
Bloody Mary & bacon grilled oysters (8 oysters)
- 1/4 cup tomato passata sauce
- 1 tbsp vodka
- 2 tsp Worcestershire sauce (or add to taste)
- 5-6 drops Tabasco pepper sauce (or add to taste)
- Sea salt flakes and freshly ground black pepper
- 60g rindless streaky bacon, finely chopped
Combine tomato passata, vodka, Worcestershire sauce and tabasco in a small bowl. Season. Arrange oysters onto a grill tray lined with foil (crumple the foil to support the oysters so they sit flat).
Spoon tomato mixture over 8 oysters and evenly sprinkle with bacon.
Grill oysters under a hot grill for 3-4 minutes or until bacon is sizzling. Serve immediately on a bed of rock salt.
Cucumber & mint granita oysters (8 oysters)
- 1 large Lebanese cucumber
- ¼ tsp sea salt flakes and freshly ground pepper
- ¼ cup lime juice
- 2 tsp finely grated lime zest
- 1 tbsp finely chopped mint
Coarsely grate cucumber into a fine mesh sieve over a bowl. Stir in sea salt.
Stand for 5 minutes. Using a wooden spoon, press cucumber to remove juice.
Add 2 tbsp of the cucumber pulp, lime juice, lime zest and mint to the cucumber juice. Season with pepper.
Place into a shallow airtight container. Freeze for 3-4 hours (or overnight) until firm.
Just before serving, using a fork, scrape frozen cucumber mixture. Spoon granita onto 8 oysters.
Serve immediately on a bed of crushed ice with a scatter of small mint leaves if liked.
Tip: for easy entertaining make the granita the day before serving the oysters.
* You can use Sydney Rock Oysters or Pacific Oysters – we’ve used Pacific Oysters here.