Oysters with coriander dressing

By: Margaret Fulton
From: The 12 Days of Christmas
Serves: 6
Photographer: Mark Roper

For a casual nibble with drinks, arrange these oysters on a platter then hand it around with tiny wooden cocktail forks and paper napkins, so people can serve themselves.

To serve these oysters as a first course, allow 6 oysters per serve, and arrange on dinner plates. Butter some brown bread, trim the crusts, and cut into fingers or triangles to serve with the oysters.

Ingredients

Quantity	Ingredient
36	oysters on the half shell, well-chilled
2 tablespoons	coriander, finely chopped
1 tablespoon	chives, finely snipped
1 tablespoon	light soy sauce
1	large lime, juiced
1/2 teaspoon	sugar
1/4 cup	oil
	freshly ground black pepper, to season
	buttered brown bread, crusts trimmed and cut into triangles, to serve

Method

Combine the coriander with the remaining ingredients (apart from the oysters), seasoning well with freshly ground black pepper.
Arrange the oysters on 6 dinner plates and drizzle each one with some of the coriander dressing. Serve with buttered bread triangles on the side.