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Fresh Shucked Oysters with Tomato Vinagrette

Fresh Shucked Oysters with Tomato Vinagrette


3 dozen very fresh rock oysters, loosened from shell, chilled
2 – 3 cups rock salt
12 small, ripe truss tomatoes
grated zest of 2 sweet lemons
2 teaspoons grated palm sugar
2 teaspoons fresh thyme leaves
1/2 cup chardonnay vinegar
sea salt
small bunch chives


Cut tomatoes in half and remove little core. Dice flesh finely and place in a bowl. Sprinkle the lemon zest, palm sugar and thyme over the tomatoes then pour the vinegar over everything. Stir and chill for up to 30 minutes before serving. Season to taste with sea salt just before serving.

Arrange oysters on a bed of rock salt on a tray or platter. Spoon a little tomato vinegar mixture onto each oyster. Snip chives finely over all the oysters. Serve immediately.

Serves 20.

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