"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
½ thumb-sized piece peeled ginger
6 tablespoons rice wine vinegar
1 red chilli
a little fresh coriander
1 teaspoon sugar
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.
http://www.scottishshellfish.co.uk/wp-content/uploads/2019/12/letterbox_LobsterThermidor.jpg434772Jen McDonaldhttp://www.scottishshellfish.co.uk/wp-content/uploads/2017/10/SSMG-logo-495x191.pngJen McDonald2019-12-05 15:15:052019-12-05 15:15:07Lobster thermidor with white wine sauce