Mix up your oyster offering this summer with a spicy Baja-style topping. Serve with lime and a glass of Champagne.
- 24 (165984) Kia Ora Premium Half Shell Medium Oysters
- 1 tbsp olive oil
- ¾ cup chopped onion
- 2 cloves garlic, minced
- ½ tsp lime zest
- 2 tbsp lime juice
- 1 dried pequin chilli peppers, seeded and finely chopped
- Lime wedges
1. Prepare the oysters
Pre-heat grill. Gently remove liquid from oyster shells, leaving only the meat inside the shell. Keep the oyster liquid.
In a shallow baking pan arrange the oysters in their shells on a bed of coarse rock salt (or steady shells on the pan with crumpled foil).
2. For the toppings
In a large pan heat oil over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally.
In a small bowl combine reserved oyster liquid, lime zest and juice, onion mixture and piquin peppers. Spoon onto oysters.
3. Grill & serve
Grill 4 to 5 inches from heat for 3-5 minutes or until edges of oysters start to curl. Serve with lime wedges.
As seen in