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Oysters with Market garnishes

Ed Smith

A celebration of native oyster season

Recipe Meta


15 mins (plus chilling)


20 mins






  • 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


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

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