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A
succulent combination of Mediterranean-seasoned and Asian-seasoned
oysters on the half shell. This dish is very easy to whip
up and can be enjoyed as an appetizer, or can be served
as part of a seafood platter.
(Read
the related
blog post.)
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| 12
very fresh raw oysters on the half shell |
| Crushed
ice for serving the oysters on |
Mediterranean
dressing |
| 1
tablespoon extra
virgin olive oil |
| 1
tablespoon lemon juice |
| 2
teaspoons very finely chopped flat-leaf parsley |
| 1
teaspoon very finely chopped red onion |
| Pinch
of cracked black pepper |
Asian dressing |
| 1
tablespoon fish sauce |
| 1
tablespoon lime juice |
| 2
teaspoons very finely chopped fresh cilantro (coriander) |
| 1
teaspoon very finely chopped red chili |
| 1
teaspoon very finely chopped scallion (spring onion)—white
part only |
MIX
together all the Mediterranean dressing ingredients in one
bowl, and all the Asian dressing ingredients in another
bowl. PLACE the crushed ice on a large serving plate and
arrange the oysters evenly over the top. DRIZZLE half the
oysters with the Mediterranean dressing and the other half
with the Asian dressing. GARNISH with a sprig of parsley
or cilantro and serve immediately.
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