Oysters with shiraz mignonette
Prep
10m
serves
12
Oysters with shiraz mignonette
Andy Emerson and Mitch Orr from ACME restaurant bring you the ultimate in seafood decadence. Nothing says summer entertaining quite like a platter of oysters.
Ingredients (6)
- 2 eschalots, very finely chopped
- 1/2 cup (125ml) white wine vinegar
- 1/3 cup (80ml) shiraz vinegar or red wine vinegar
- 1 tsp ground white peppercorns
- 36 freshly shucked Sydney rock oysters (we used Clair de Lune)
- Rock salt or crushed ice, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.To make the mignonette, combine eschalot, vinegars and pepper in a bowl.
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2.Arrange oysters on a platter covered with rock salt. Serve with mignonette.
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