Bruny Island Oysters with Vinegar Dressing
Plump Bruny Island oysters served on the half-shell with a crisp shallot and Tasmanian cider vinegar mignonette dressing.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Oyster shucking knife
- •Clean tea towel
- •Small mixing bowl
- •Whisk
- •Wide serving platter
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 3 g
- carbs
- 5 g
- fibre
- 0.5 g
- protein
- 12 g
- calories
- 110 kcal
Instructions
- 1
Spread the rock salt or crushed ice over a wide serving platter to hold the oysters level.
- 2
Peel and finely mince the French shallot into very small, uniform pieces.
- 3
Whisk the red wine vinegar, cider vinegar, caster sugar, sea salt flakes, and black pepper in a small bowl.
- 4
Stir the snipped chives into the dressing and set it aside for ten minutes to soften the shallots.
- 5
Hold an oyster firmly in a thick folded tea towel with the flat shell facing upward.
- 6
Insert the oyster knife tip firmly into the rear hinge and twist gently to pop open the shell.
- 7
Slide the knife blade along the top inner shell to cut the muscle and remove the lid.
- 8
Gently slide the knife under the oyster meat to free it, keeping all the natural liquor inside.
- 9
Arrange the shucked oysters neatly in their deep shells across the prepared serving platter.
- 10
Spoon half a teaspoon of the shallot vinegar dressing over each oyster just before serving.
- 11
Place fresh lemon wedges around the edges of the platter for guests to add extra citrus.
Chef's tips
Keep the oysters well chilled right up until the moment of shucking. Never rinse the shucked oyster under tap water, as you will wash away the prized briny liquor. Make the dressing half an hour ahead so the sharp raw bite of the shallot mellows in the acid.
Ingredient substitutions
- Tasmanian apple cider vinegar → white balsamic vinegar or champagne vinegar
- fresh oysters in shell → pre-shucked fresh oysters on the half shell from a reputable fishmonger
- French shallots → finely diced red onion
Storage
Live unshucked oysters can be kept in a breathable container in the fridge for up to two days, but dressed oysters must be eaten immediately.
Reheating
This dish is served strictly cold and fresh, so reheating is not applicable.
Common mistakes to avoid
- •Discarding the oyster liquor, which provides essential sweetness and brine to the finished dish.
- •Chopping shallots too coarsely, which overwhelms the delicate texture of the raw oyster.
- •Dressing the oysters hours in advance, which can cure and toughen the raw shellfish meat.
Serving suggestions
Cooked Bruny Island Oysters with Vinegar Dressing?
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