Salsa Oysters

Could you take on the Wintzell's Oyster House record of 422 in under an hour?

  • Preparation Time20 mins
  • Serves4
  • DifficultyEasy
160g rock salt
12 freshly shucked oysters

For the salsa

1 tomato, seeds removed and diced
¼ cucumber, seeds removed and finely diced
1 small green pepper, diced
1 small red pepper, diced
1 small yellow pepper, diced
3 garlic cloves, crushed
1 tablespoon olive oil
Zest and juice of 1 lemon
1 handful chives, parsley and dill, chopped
2 spring onion with tops, finely chopped
Salt
Freshly ground black pepper

Mix all the ingredients for the salsa together and season to taste with salt and pepper. Arrange the rock salt onto a platter.

Remove the oysters from the shells and spoon some salsa into the empty shells. Return the oysters to the shells and top with a little more salsa.

Garnish with a scattering of finely chopped chives and add a squeeze of fresh tomato juice.

Salsa Oysters

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