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Riesling-spiked oysters recipe

Adam Liaw
Adam Liaw

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There really couldn't be an easier oyster recipe than this.
There really couldn't be an easier oyster recipe than this.William Meppem

Oysters are one perfect choice for entertaining. They're impressive, decadent, delicious and you really don't have to do much to them. Nature has done the hard work (with a bit of shucking help from your fishmonger) and all you do is put them on a plate and take the credit. When guests arrive they'll be occupied with them for ages – an appetiser and host rolled into one.

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Ingredients

  • 2 dozen Pacific oysters, shucked

  • 2 tbsp walnut oil

  • 150ml dry riesling

  • ½ tsp flake salt

Method

  1. Arrange the oysters on a platter of ice and place the walnut oil, wine and salt in three separate bowls on the same platter. To eat the oysters, just add a few drops of the walnut oil, a teaspoon or so of the reisling and a tiny pinch of salt and pop straight into your mouth.

    Tip: A "wet salt" is great for serving oysters. Mix rock salt and cooking salt together and moisten with a little water until a thick paste forms. Pile it up on a serving plate and chill. It will keep your oysters upright and cold, and won't melt and leak like ice can.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.smh.com.au/goodfood/recipes/spiked-oysters-20171211-h02fhl.html