Entrees

Oysters with lemon balm mignonette

Name: Lemon oysters recipe
Yield: 8
Ingredients: 2 dozens oysters, shucked; Frozen river rocks, to serve (optional, see notes); 250ml white wine vinegar; 30.00 ml caster sugar; 1/4 bunch lemon balm, plus extra sprigs to serve; 1 eschalot, finely chopped

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by Lauren and Andy Emerson

CHEFS

Dec 04, 2023

Aw, shucks! These lemon oysters are simply the zest.

2 dozens oysters, shucked
Frozen river rocks, to serve (optional, see notes)

Lemon balm mignonette (see notes)

1 cup (250ml) white wine vinegar
1 1/2 tbs caster sugar
1/4 bunch lemon balm, plus extra sprigs to serve
1 eschalot, finely chopped

Method

1.

For the mignonette, place the vinegar and sugar in a small saucepan and stir over low heat until sugar dissolves. Add the lemon balm and remove from the heat. Set aside to cool, then add the eschalot. Chill until ready to serve.
2.

Arrange oysters on frozen river rocks. Drizzle a little mignonette and serve extra alongside. Top with extra lemon balm sprigs.

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Recipe Notes

River rocks can be purchased from hardware stores. Wash thoroughly and place in the freezer for at least 30 minutes. The mignonette makes 350ml. Store in the fridge and use any leftover to make a salad dressing, adding some Dijon mustard and extra virgin olive oil.