Sydney Rock Oysters Recipe

Name: Georges Mediterraneans Sydney Rock Oysters Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 12 each Sydney Rock oysters (medium–large), shucked on half shell; 2 each Lemons, cut into wedges; 6 cups Crushed ice (for serving bed); 3 tbs Red wine vinegar; 1 tbs Ouzo (anise-flavored spirit); 1 each Shallot, very finely minced; 1 tbs Fresh flat-leaf parsley, finely chopped; 1 tsp Capers, rinsed and finely chopped; 1 tsp Sea salt; 1 tsp Freshly ground black pepper; 1 tsp Extra-virgin olive oil (optional, for silkier mignonette)

Inspired by Georges Mediterranean

Time25m

Serves4

On Ice, Ouzo Mignonette, Lemon

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Ingredients

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Oysters & Garnish

12 each Sydney Rock oysters (medium–large), shucked on half shell

2 each Lemons, cut into wedges

6 cups Crushed ice (for serving bed)

Ouzo Mignonette

3 tbs red wine vinegar

1 tbs Ouzo (anise-flavored spirit)

1 each Shallot, very finely minced

1 tbs Fresh flat-leaf parsley, finely chopped

1 tsp Capers, rinsed and finely chopped

1 tsp Sea salt

1 tsp Freshly ground black pepper

1 tsp Extra-virgin olive oil (optional, for silkier mignonette)

Method

Oysters & Garnish

Chill and prepare serving bed

Place crushed ice in a large shallow serving platter or individual oyster plates. Spread into an even layer to create a stable bed for the oysters and to keep them cold.

Shuck and arrange oysters

If oysters are not already shucked, hold each oyster with a towel, insert a short, sturdy oyster knife at the hinge, twist to pop open, cut the top muscle to remove the lid, and run the blade under the oyster to free it from the bottom shell while keeping it level to retain liquor. Place oysters on the crushed-ice bed with the deeper half-shell down so the oyster sits in its liquor. Arrange 12 oysters evenly with space for lemon wedges.

Garnish

Cut lemons into wedges and arrange on the ice around the oysters. Keep a small bowl of extra crushed ice or cold water nearby to rinse your knife between oysters if needed.

Ouzo Mignonette

Combine acidic components

In a small bowl, whisk together 3 tablespoons red wine vinegar and 1 tablespoon ouzo until blended. Allow the alcohol aroma to mellow for 1 minute.

Add aromatics and seasonings

Stir in the finely minced shallot, finely chopped parsley, and chopped capers. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust: if the mignonette tastes too sharp, whisk in 1 teaspoon extra-virgin olive oil to round the acidity.

Rest

Let the mignonette rest at least 10 minutes at refrigerator temperature (or on the ice bed) to allow flavors to meld. Stir once more just before serving.

Serve

Spoon approximately 1 teaspoon of ouzo mignonette onto each oyster or place the mignonette in a small serving bowl and let guests dress oysters to taste. Provide lemon wedges alongside for squeezing.