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Thursday, December 17, 2015

Recipe: Gin And Tonic Oysters

I had to bring a starter for an early Christmas dinner get together with family last weekend and of course it had to be a seafood starter because Christmas in Australia is all about fresh seafood!

Us newlyweds have been indulging in Coffin Bay, South Australian oysters which we shuck ourselves just before serving which means they keep as fresh as can be and still taste like the sea. 

I wanted to make a simple and light dressing to go with the oysters and came across this Gin And Tonic Oysters recipe which I altered slightly - there isn't actually any tonic water in it as the cucumber and rocket juice provide a similar bitter tang that compliments the fresh oysters perfectly.


Gin and Tonic Oysters
Makes 24 dressed oysters

24 Oysters (I used Coffin Bay, South Australian), shucked
1 small Lebanese cucumber, peeled, de-seeded and roughly chopped, 
  plus 2 tbs finely chopped cucumber for garnish
1 handful of rocket leaves
Juice of 1 lemon
1 tsp caster sugar
Pinch of salt
2 tbs gin

1. Juice the cucumber and rocket together. Then separate the liquid from the solids through a fine sieve. Discard the solids.

2. Mix together the lemon juice and sugar, adjusting juice and sugar ratios until it tastes like sweet lemonade.

3. Add all ingredients together - salt, gin, lemon juice and cucumber juice and mix well.

4. Add finely chopped cucumber for garnish.

5. Pour into a bottle with lid and keep in the fridge until ready to serve. 

6. Shuck 24 fresh oysters and arrange on a platter. 

7. Spoon dressing over each oyster ...... and enjoy!

This is a perfect starter dish you can make ahead of time and then simply shuck the oysters and dress the oysters before serving

What's your favourite way to dress oysters?

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  1. I have never, ever made oysters and I have only tried them once (on a cruise!). What a fun appetizer to bring to a party! I know I've told you this before, but I wish I lived closer to you... I'd be over all the time!


    1. You are missing out Carrie! You can get them in the half shell already open if you don't want to shuck them yourself, they are a real treat :)

  2. When we lived in NSW we were five minutes drive from an oyster farm. So very fresh and affordable. I would pick up a dozen on the school drive home at least twice a week. I kind of hand my fill and it has taken 6 years in Perth to get it back but I have no idea where to get them as fresh as I'm use to?

    I prefer my oysters with a splash of red wine balsamic vinegar, rocket, Parmesan cheese and a dash of lemon.

    1. I have found them hard to find in Perth fresh and unshucked, luckily we have a friend who works for an oyster place and imports them from SA.
      That dressing sounds fresh and tasty, I must try it next time!

  3. Saw this on your FB and loved the idea. They look terrific.
    Caro xx

    1. Thanks Carolyn they were really tasty, I'm already planning to make it again!

  4. Coffin Bay oysters are my absolute favourite!!! So creamy and tasty, I don't even bother dressing them, they're so good.

    1. They are the best that's for sure! My Dad likes them natural too and I don't mind just a squeeze of lemon on them :)


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