Ingredients
- 2 tbsp white wine vinegar
- 3 green chillies, deseeded, 1 finely sliced
- 1 small echalion shallot, finely diced
- 2 pickled jalapeño slices (from a jar), finely diced
- 2 tsp caster sugar
- 1 small handful coriander, leaves picked and finely chopped, plus 30g coriander, leaves and stalks
- 30g mint, leaves and stalks
- 1 tsp coriander seeds, toasted
- 150g greek yoghurt
- 2½ lemons, ½ juiced, 2 cut into wedges for squeezing
- 12 oysters, rinsed
Method
Step 1
Combine the vinegar, finely sliced green chilli, shallot, jalapeño slices, caster sugar and small handful of chopped coriander in a bowl with a pinch of salt to make a vinaigrette; chill.Step 2
Put the mint, 30g coriander, remaining green chillies, coriander seeds, greek yoghurt and lemon juice in a blender with a big pinch of salt. Whizz until smooth to make a green sauce; chill.Step 3
About 20 mins before your guests arrive, shuck the oysters. Place cupped side down on a folded tea towel with the rounded edge covered and the pointed edge facing you. Insert the tip of a short, strong knife at the hinge at 45°, then wiggle to get it in. Make a sweeping gesture to remove the top shell, then run the knife under the oyster to release it.Step 4
Serve 6 oysters topped with the vinaigrette and 6 with the green sauce, with lemon wedges on the side. Eat immediately.