Oysters with a ginger, chilli rice vinegar dressing

This Season, I have partnered up with Migros to offer you delicious festive recipes to enjoy with you and your loved ones.

Serves 4

• ½ thumb-sized piece peeled ginger
• 10 tablespoons rice wine vinegar
• 1 red chilli
• a little fresh coriander
• minimum 12 oysters

1. Freshly shuck (open) the oysters with a small knife or oyster-shucker, using a tea towel to hold them, eat them the day that you buy them.
2. Finely grate ½ a thumb-sized piece of peeled ginger.
3. Mix ginger with the rice wine vinegar in a small bowl, 1 finely chopped and deseeded red chilli and a little finely sliced fresh coriander.
4. Serve with rye bread and butter.