Oysters on the Half Shell

It goes without saying that whatever type of oyster you choose, they must be absolutely fresh on the day of serving. Each of the dressings is enough for 1 dozen oysters.

24 oysters on the half shell

MIGNONETTE DRESSING

1/3 cup champagne vinegar or chardonnay vinegar

1 teaspoon caster sugar

3 tablespoons finely chopped shallots

sea salt

JAPANESE-STYLE DRESSING

2 tablespoons each soy sauce and rice wine vinegar

2 teaspoons sesame oil

3 tablespoons thinly sliced pickled ginger

MIGNONETTE DRESSING: Whisk the ingredients together and spoon over 12 of the oysters in the half shell. Season with a sprinkle of sea salt.

JAPANESE-STYLE DRESSING: Whisk the soy, vinegar and sesame oil together then stir in the ginger. Spoon over 12 of the oysters in the half shell. MAKES 24 OYSTERS