Raw Bluff Oysters with Lemon and Mignonette
Raw Bluff Oysters with Lemon and Mignonette
A true taste of Aotearoa, these raw Bluff oysters are more than just seafood; they're a culinary icon. Harvested from the pristine waters of Foveaux Strait, Bluff oysters are renowned globally for their plumpness and delicate, sweet flavour. This recipe celebrates their natural deliciousness, a tradition cherished by Kiwis for generations. Serving them raw with simple accompaniments allows their unique oceanic essence to shine. The zesty lemon cuts through the richness, while the classic mignonette, a tangy blend of red wine vinegar and finely diced shallots, adds a sophisticated counterpoint. It’s a quick, elegant, and unforgettable appetizer perfect for special occasions or simply savouring the best of New Zealand's natural bounty. Don't miss out on this quintessential New Zealand culinary experience – a must-try for any seafood lover seeking authentic flavours.
- Preparation time
- 15 min
- Cooking time
- Under a minute
- Total time
- 15 min
- Servings
- 24
Instructions
Prepare Mignonette
- 1In a small bowl, combine the finely minced shallots, red wine vinegar, and freshly ground black pepper.
- 2Stir well and let the mignonette sit for at least 10 minutes to allow the flavours to meld.
Serve Oysters
- 1Arrange the shucked oysters on a bed of crushed ice or rock salt on a platter.
- 2Ensure each oyster is sitting flat in its shell, with the liquor intact.
- 3Serve immediately with lemon wedges and the prepared mignonette sauce on the side.
Nutrition Information
- Calories
- 60 kcal
- Protein
- 7 g
- Fat
- 2 g
- Carbs
- 3 g
| Nutrient | Per serving |
|---|---|
| Calories | 60 kcal |
| Protein | 7 g |
| Fat | 2 g |
| Carbs | 3 g |
Tips
- When shucking oysters, always wear protective gloves and use a sturdy oyster knife.
- Serve oysters very cold. A chilled platter or serving dish enhances the experience.
- Offer a selection of accompaniments like lemon, mignonette, and perhaps a touch of finely chopped chives.
