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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.

Salsa Oysters

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