12  Kumamoto Oysters or Scottish Rock Oysters

Dressing:

1 Large red chilli
Half a cucumber
2 Limes
Handful of fresh coriander
1 medium size red onion
2 tbsp Extra virgin olive oil
Salt & Pepper to season

The dressing can be prepared earlier and leave to chill in the fridge.

Deseed the chillis, add in a blender along with cucumber, onions, coriander, lime and olive oil. Blitz for a few seconds so it’s just roughly chopped. Put in a bowl and season to taste.

Clean the oysters under running cold water, I would advise using a brush to get rid of all the dirt. Hold the oyster with a tea towel or an oven glove, with the hinge side sticking pointing out.  I would strongly advise to use an oyster knife to do this, NOT a regular knife.

With the flat side of the oyster facing upwards, insert the oyster knife in the hinge, slowly edge the knife inside, taking care that the shell do not break.

When the knife has penetrated the hinge (you can usually tell as the oyster juices starts to come out of the edge), slowly give the knife a twist to separate the shells, keeping the blade close to the top flat shell, slide it in along to cut the muscle holding the two shells together. Make sure that you keep the shell upright, this avoids any of the brine spilling out.

Once the oyster is open, slide the knife underneath to cut the muscle from the shell.

Arrange the oysters in a large plate, then spoon the dressing on top.

Enjoy!

TIPS ON HOW TO BUY FRESH OYSTERS

• Oysters should be alive when you buy them and they need to be stored at around 40 degrees.
• If an oyster is open it’s usually a sign that it’s dead
• Oysters should have their brine intact, so they should be sitting cup-side down.
• A light oyster usually mean that the brine has leaked out
• Once you take your oysters home, make sure they are kept in a box with a damp tea towel underneath them, this keeps the moisture.
• Oysters should be eaten as soon as possible to avoid food poisoning