Oysters with Blood Orange & Ginger
Drogo
6
5 minutes
These oysters with blood orange and ginger are a fresh, elegant seafood appetiser that lets the delicate briny flavour of oysters take centre stage. Juicy blood orange brings natural sweetness and vibrant citrus character, while finely chopped ginger adds gentle warmth and rice vinegar provides the acidity needed to create a beautifully balanced oyster dressing.
Inspired by a classic mignonette, this simple oyster recipe takes just minutes to prepare. The blood orange and ginger dressing is spooned over fresh rock oysters just before serving, creating a refreshing combination of citrus, spice and sea-sweet flavour without overpowering the oysters themselves.
Perfect for entertaining, Christmas celebrations, dinner parties or a luxurious seafood platter, these blood orange oysters are an impressive appetiser with very little preparation. Serve them immediately for a sophisticated starter that makes the most of premium fresh oysters and seasonal citrus.
Ingredients
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25 rock oysters
- 2 blood oranges
1 thumb ginger, peeled and very finely chopped
- 2 tablespoons rice vinegar
Directions
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Juice one of the oranges and combine the juice with the ginger and rice vinegar in a bowl.
Peel and segment the second orange, and finely dice the flesh. Add this to the bowl and stir to combine.
Open the oysters and arrange them on a plate. Serve immediately with the blood orange and ginger dressing.
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