|
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.
 |
| 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.
|
