10mins, Everyday Cook
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Derry Clarke’s Oysters with Tomato and Ginger and Horseradish Mayonnaise
Skill level
Preparation
15minutes
Cooking time
0minutes
Ingredients
Serves 6
For the oysters
- 24 oysters
- 4 large plum tomatoes (peeled, deseeded and diced)
- 100g fresh root ginger (peeled and diced)
- 2 tablespoons chopped coriander
- 1 red onion (diced)
- 25g brown sugar
For the horseradish mayonnaise
- 150ml mayonnaise
- 200g freshly grated horseradish (or 2 tbsp prepared horseradish sauce)
- juice of 1 lemon
Method
For the oysters
- Opening oysters requires practice and can be dangerous, as the knife can slip. To prevent injury, hold the oyster with a thick cloth to protect your hand
-
Insert a knife with a rigid, sharp, short blade (preferably an oyster knife) into the hinge of the shell and twist the knife to prise open the shell
-
Remove the oyster from the shell and wash the shell
-
Mix the tomato, ginger, coriander, onion and sugar in a bowl and season
-
Spoon into the empty oyster shells and place a fresh oyster on top of each shell
For the horseradish mayonnaise
- Mix the mayonnaise with half the horseradish and the lemon juice. Season
- Spoon a little sauce over each oyster and sprinkle with the remaining horseradish
Recipe supplied by Derry Clarke.
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