Three Of Our Favourite Oyster Toppers

Ready to take your freshly shucked oysters to the next level? We’ve rounded up three of our favourite oyster toppers, from a classic mignonette and refreshing cucumber and lime granita to a punchy Thai-inspired sauce.

Classic Mignonette

Servings: 10 - 12 oysters
Prep Time: ~5 mins 

Ingredients

• 1 pack (10 count) Pacific oysters - thawed, shucked and presented on the half shell
• 1 clove garlic
• 1 small handful flat-leaf parsley and chives, roughly chopped
• 1 lemon, zest only (save wedges for serving)
• 100g salted butter, room temperature
• Grilled baguette (optional), for serving

Directions

1. Combine all ingredients in a small bowl. Set aside for around 2 hours before serving alongside your oysters.

Cucumber & Lime Granita

Servings: 24 oysters
Prep Time: ~5 mins (+6 hours freeze time)

Ingredients

• 1/2 English cucumber, diced
• 1 1/2 limes, zest and juice
• 2 tsp sugar
• 1/2 tsp Tabasco, optional
• Small pinch of salt

Directions

1. Combine all ingredients in a blender and blitz until smooth (you want the texture to be reminiscent of a smoothie).
2. Pour into a shallow container and freeze for approximately 4-6 hours, or until a fork can easily scrape the mixture into ice shavings.
3. Use the granita to top your freshly shucked oysters immediately or return to the freezer until ready to serve.

Notes

• This recipe yields enough topping for around 24 oysters. If you have a small, powerful blender, you may choose to scale the recipe for only 10-12 oysters. Otherwise, any leftovers will keep in the freezer for at least a month.

Thai Style

Servings: 10-12 oysters
Prep Time: ~10 mins 

Ingredients

• 1.5 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1/2 tsp lime zest
• 1 tbsp shallot, finely diced
• 1/2 tbsp cilantro, stalk and leaves finely chopped
• 1 tsp sugar
• 1/2 tsp red chilli, finely diced (or sub for chilli flakes)

Directions

1. Combine all ingredients in a small bowl. Stir until the sugar is dissolved, then set aside for serving.

    

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