Oysters with habanero mignonette

Oysters with habanero mignonette

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

We were asked if we wanted to serve oysters at the Milk and Honey Mercury Lounge, which was at Street Feast for a winter-long stint. I’d never used them before, but once I applied some Mexican flavours, this snack became a popular staple on the breddos Tacos menu.

Ingredients

Quantity Ingredient
8 native oysters
8 teaspoons Habanero mignonette for oysters
1 lemon, halved

Method

  1. Shuck the oysters. Place the empty half shells flat side down on a serving tray and place the other half shell on top at an angle.
  2. Drizzle over 1 teaspoon of the mignonette per oyster and serve with half a lemon.
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