Oysters with Market garnishes

Ingredients

• 12 oysters

For the raspberry vinegar & shallot mignonette

• 3 tbsp sweet raspberry vinegar
• 1 tbsp very finely diced shallot
• 3-4 grinds of a black pepper mill

For the aged balsamic vinaigrette

• 1 tbsp aged balsamic vinegar
• 3 tbsp peppery extra virgin olive oil
• ½ tsp flaky sea salt
• 4 chives, finely chopped (optional)

For the hot sauce

• Scotch bonnet hot pepper sauce

Method

For the raspberry vinegar and shallot mignonette, combine the ingredients in a small bowl. Add 1 tsp mignonette onto each oyster.

For the aged balsamic vinaigrette, combine the balsamic, olive oil and sea salt in a small bowl. Stir vigorously to emulsify the liquids. Add 1 tsp vinaigrette onto each oyster, and garnish with the chopped chives.

The hot sauce method could not be simpler! Simply add 2-3 drops of hot pepper sauce per oyster.

Image: Kim Lightbody