June 3, 2019

Oysters are up there with my favourite foods and I hang out for the season each year. This year, with baby on board, I’m sadly having to steer clear of their deliciousness, watching on as Blair devours them.

Our favourite way to eat them is freshly shucked on ice with a bold dressing of chilli, fennel and lime that cuts through (but not overpowers) their sweet and creamy flavour. Blair loves washing them down with an ice-cold beer and finds the lightly bitter but full flavour of @stellaartois a refreshing contrast to the creamy salty oysters.

Serves: 4-6

1 fennel bulb, finely diced, 2-3 fronds reserved
1 tsp fennel seeds
¾ cup rice wine vinegar
⅓ cup sugar ⅓ cup water
1 large red chilli, thinly sliced
Juice of a lime, plus extra for serving
12 shucked oysters

Finely dice fennel, and set aside. Toast fennel seeds in a dry frypan and crush with a pestle and mortar then set aside.

Bring vinegar, sugar, chilli and water to the boil in a saucepan, pour over diced fennel and fennel seeds. Allow to cool entirely, then add reserved fennel fronds.

Shuck oysters and serve over crushed ice with spicy fennel dressing and extra lime wedges.

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