Oysters with Dillan dill pickle hot sauce
It doesn’t get much better than this - freshly shucked oysters with Mat's Hot Shop Dillan dill pickle hot sauce.
We talk you through how to shuck oysters safely. If you're not up for it, ask your kindly fishmonger for freshly opened oysters and take care when transporting them so you don't lose all that lovely liquor inside.
- Olsson's sea salt flakes
- Oysters, unshucked
- Spring onion, finely sliced into rings
- Mat’s Hot Shop Dillan dill pickle hot sauce
- Stir in just enough water to bring the salt together so it will provide a stable base so the oysters don’t lose any of their liquor. Place mounds of salt on your plate ready to embrace the oysters.
- To shuck oysters, fold a thick cloth over several times to steady the oyster and protect your hand. With the oyster nestled in the cloth, flat side up/belly side down and hinge/pointed section protruding from the cloth, work the tip of your knife into the hinge. Wiggle the knife inwards to find that sweet spot where you can pry the two shells apart without forcing it and slipping.
- Once in, cut the muscles away from the top shell and discard it. Run the knife underneath the oyster to detach it completely from the shell and flip the oyster over. Nestle the oysters on their salt bed, top with a few slices of spring onion, and spoon over Dillan dill pickle hot sauce.
- Tags: hot sauce, oyster, robbie bell
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