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.
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