Oyster Dressings 3 Ways
Easy
12-24
Oyster Dressings 3 Ways
Rated 5.0 stars by 2 users
Servings
12-24 Oysters
Prep time
10 minutes per dressing
Ingredients
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4 limes, halved
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2 tsp Gewürzhaus Everything Mezze Blend
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1 shallot, very finely diced
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½ cup red wine vinegar
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1 tsp Gewürzhaus Pepperberry (Native/Whole), coarsely crushed
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Pinch of sea salt
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1 large bunch of coriander, stems removed
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1–2 jalapeños
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¼ red onion
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1 small garlic clove
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1 cucumber
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1 tsp sea salt
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1 cup lime juice
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½ green apple, cut into thin matchsticks for garnish
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2 tsp Gewürzhaus Pepper Melange, coarsely ground
Charred Lime & Everything Mezze Blend
Pepperberry Mignonette
Aguachile & Pepper Melange
Directions
Charred Lime & Everything Mezze Blend
Heat a pan over medium-high heat. Place the limes cut side down and cook for 8–10 minutes until deeply charred. Set aside to cool slightly. When ready to serve, squeeze the charred lime juice over the oysters and finish with a pinch of Everything Mezze Blend.
Pepperberry Mignonette
Peel and halve the shallot, then dice very finely. Place in a small bowl with the red wine vinegar, pepperberry and salt and mix well. Refrigerate for 1 hour to allow the flavour and colour to develop. Spoon over the oysters just before serving. The dressing will keep in the fridge for up to 5 days.
Aguachile & Pepper Melange
Place the coriander leaves, jalapeños, red onion, garlic, cucumber and salt in a food processor along with 1 tbsp of water and blend for 1–2 minutes until smooth. Add the lime juice, blend for a further 10 seconds, then strain through a fine mesh strainer into a bowl, reserving the liquid.
Spoon over oysters and garnish with green apple matchsticks and a pinch of ground Pepper Melange.
