Oysters Mexicana

INGREDIENTS

INSTRUCTIONS

Place the oysters on top of cracked ice to keep chilled. Wrap a tea towel
around one hand. Hold each oyster, flat side up and insert the blade of an
oyster knife, or a short, rigid knife into the hinge of the oyster shell.
Push and twist the knife to prise open the shell. Discard the top shell.
Slide the knife under the oyster to detach it from the lower shell, taking
care not to lose any juice. Embed each oyster in ice until ready to serve.
Mix together the tomatoes, chilli, salad onions and coriander. Spread
cracked ice on four serving plates and arrange the oysters on top.
Spoon a little of the tomato mixture over each oyster then sprinkle with a
little lime juice.
Serve 6 per person.
Converted by MC_Buster.
NOTES : 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.
Converted by MM_Buster v2.0l.

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