Come out of your shell! Oysters with a chilli, coriander and lime dressing
It’s time to try something fresh, with these mouthwatering shellfish recipes from the king of seafood cookery, Rick Stein.
Raw oysters are quick and easy to prepare and one of my favourites dishes, but if you prefer yours cooked then sprinkle with a little chopped ginger and place under a hot grill for 3 minutes – delicious!
Rick Stein uses vinegar, coriander and lime in his dressing which should cover 30 oysters
30 fresh oysters, shucked (see tip below)
For the dressing (enough for about 30 oysters)
- 60ml mirin 60ml rice vinegar
- 1 large shallot, very finely chopped
- 1 large jalapeño pepper, seeded, very finely chopped
- Handful coriander, finely chopped
- Juice of 1 lime
- 8 turns black peppermill
- Mix the dressing ingredients in a bowl.
- When you’re ready to eat, stir the sauce well to combine and serve it in a ramekin or small, shallow bowl to spoon over freshly shucked raw oysters.
To open the fresh oysters, wrap one hand in a tea towel and hold the oyster in it, flat shell facing uppermost.
Push the point of an oyster knife into the hinge, located at the narrowest point. Work the knife back and forth quite forcefully until the hinge breaks and you can slide the knife in between the two shells.
Twist the point of the knife upwards to lever up the top shell and locate the ligament that joins the oyster meat to it.
It will be slightly right of the centre of the top shell. Cut through it with the knife and lift off the top shell.
Keep the bot-tom shell upright so as not to lose the juices. Release the oyster meat from the bottom shell and pick out any little pieces of shell.
Rick Stein’s restaurants celebrate Summer of Shellfish until September. For more information visit rickstein.com