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
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.