Marinated Bluff oyster appetiser
A simple but sophisticated starter with fresh Bluff oysters, perfect with a glass of Chardonnay or Sauvignon Blanc.
Ingredients
Method
Ingredients
- 12 Fresh Bluff Oysters
- 2 tbsp white or wine vinegar
- 1 tbsp lemon juice
- 1/2 cup olive oil
- 1/2 cup white wine, dry is preferred
- 2 bay leaves
- 1/4 tsp dried tarragon
- 1/4 tsp freshly ground black pepper
- 3 cloves of garlic, thinly sliced
- salt and pepper to taste
Method
- Drain oysters thoroughly
- Heat 1 tbsp of olive oil in a medium sized pan, add oysters and stir fry for 15-20 seconds
- Remove the oysters from the pan and cool
- Heat the remaining oil in the pan and saute the garlic until golden brown
- Remove the pan from the heat, add remaining ingredients, then cool
- Pour cold marinade over the oysters, cover for several hours or overnight in the refridgerator
Serve the marinated oysters on crackers or Melba toast