Sydney Rock Oysters

🧂 Ingredients

• 24 Sydney rock oysters(Ensure they are live and tightly closed. If any are gaping open and don't close when tapped, discard them.)
• 2 Lemon(One for juice, the other cut into wedges for serving.)
• 100 ml Mignonette sauce(A classic accompaniment made with finely minced shallots, cracked black pepper, and red wine vinegar. Can be store-bought or homemade.)
• to taste Tabasco sauce(Optional, for a touch of heat.)
• sufficient Crushed ice(For serving.)

👨‍🍳 Instructions

1. 1

   Prepare the oysters: Rinse the oysters under cold running water to remove any grit or debris. Scrub the shells gently with a stiff brush if necessary. Pat them dry.

   ⏱️ 5 minutes
2. 2

   Shuck the oysters: Hold an oyster firmly in one hand, with the cupped side down and the hinge facing you. Insert an oyster knife into the hinge and twist gently to pry it open. Once open, slide the knife along the top shell to sever the adductor muscle. Be careful not to spill the oyster liquor (the natural juice inside). Repeat for all oysters. If you're new to shucking, watch a video tutorial first. It takes practice!

   ⏱️ 15 minutes
3. 3

   Arrange and serve: Fill a platter or serving dish with crushed ice. Arrange the shucked oysters on top of the ice, ensuring they are stable and the oyster meat is facing upwards. Squeeze a little fresh lemon juice over each oyster just before serving.

   ⏱️ 5 minutes
4. 4

   Serve immediately with the mignonette sauce, lemon wedges, and Tabasco sauce on the side for guests to add as they please.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Sydney Rock Oysters are native to Australia and are prized for their distinct sweet, briny flavor and creamy texture.
• ✓They are generally smaller than Pacific oysters but offer a more intense flavor profile.
• ✓For the best experience, always consume oysters as fresh as possible. They should smell like the ocean, not fishy.
• ✓If you don't have an oyster knife, a sturdy, flat-head screwdriver can be used carefully, but an oyster knife is recommended for safety and ease.

🔄 Variations

• Oysters Kilpatrick: Top each shucked oyster with a dash of Worcestershire sauce and a piece of bacon before grilling or broiling briefly until the bacon is crisp.
• Oysters with Ponzu: Serve with a small dish of ponzu sauce for dipping, offering a citrusy, umami-rich alternative to mignonette.

🥗 Nutrition

Per serving