Silverthorn Genie Rosé Brut 2007 -
Terrine 5 fresh oysters in the shell 2 cups crushed ice 5 fresh coriander leaves chilli paste yuzu juice lemon juice salt Remove the oysters from their shells, rinse under cold water and drain. Arrange the oysters in their shells on a serving dish filled with the crushed ice. Place a coriander leaf in the middle of each oyster and top with a small dollop of chilli paste. Drizzle with the yuzu and lemon juices, and sprinkle with salt to taste.