Oysters with chilli, ginger and rice wine vinegar

“A decent oyster doesn't need much else to really make it sing – try this beautifully simple combo”

"Oysters are funny old things. Now they’re considered a decadent aphrodisiac, when only 100 years ago they were the pigeons of the sea and would be chucked into pies as peasant food. Aphrodisiac? I’m not sure, but I do seem to have acquired a taste for them over the last 3 years." Jamie Oliver

INGREDIENTS

Serves: 2

METHOD

Prep: 10min › Cook: 0min › Ready in: 10min

Freshly shuck (open) the oysters with a small knife or oyster-shucker, using a tea towel to hold them, eat them the day that you buy them and serve them on some ice cubes that you’ve bashed up in a tea towel.
Finely grate ½ a thumb-sized piece of peeled ginger.
Mix ginger with 6 tablespoons of rice wine vinegar, 1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander.
Stir in a teaspoon of sugar until dissolved.
Serve in a dish with the oysters.