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Oysters make a luxurious first course for a special occasion or as part of a celebration buffet. The simple spicy topping in this recipe gives them an extra zing, without detracting from their special fresh flavour. Serving the oysters on cracked ice keeps them cool and holds them in position as well as looking stunning. If you do not want to use ice and don't have special indented oyster plates, place the shells on a bed of rock salt to keep them steady.
Typical values per serving:
This recipe was first published in December 1998.