Salads & starters
Bluff oysters (huîtres de Bluff)
Bluff oysters, small and full of flavour, harvested off the south of the South Island. They are eaten raw, plain, with a squeeze of lemon and a splash of vinegar.
Ingredients
Ingredients
Spices & seasoning
On the side
Instructions
- Keep the oysters cold until serving time, without leaving them submerged in water.
- Open them with an oyster knife, keeping the juice and loosening the flesh from its shell.
- Make the mignonette by mixing the vinegar, very finely chopped shallot and pepper.
- Arrange the oysters on a bed of crushed ice.
- Add a lemon wedge and a spoonful of mignonette to each oyster.
Variations and tips
Au naturel. Serve simply with lemon, without vinegar, to enjoy the pure briny flavour.
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New Zealand
New Zealand
New Zealand
New Zealand
New Zealand
New Zealand
New Zealand
New Zealand
Original Ecomely recipe.