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Oysters Oregano

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Oyster toppings can be as simple as warm oil and herbs. Tarragon, dill, parsley, or chives are also very tasty.
Author mahuoysters

Ingredients

  • 1 doz Mahurangi oysters
  • 1 1/2 tbsp olive oil
  • 1 large garlic clove minced
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp minced oregano plus more for garnish
  • 1 green chilli sliced into thin rounds
  • Cherry tomatoes for serving
  • Coriander for garnish
  • Red pepper flakes for garnish. Try Japanese chili flakes, (Ichimi Togarashi) for a lovely citrus burst
  • Lime wedges for serving

Instructions

  • Once your oysters have opened, arrange them in a serving dish spread with cherry tomatoes
  • Heat the olive oil and garlic in a small pot over medium-low heat. Cook until garlic is just golden, 4–6 minutes, then remove from the heat. Stir in minced oregano and pepper.
  • Drizzle spoonsful of the garlic, pepper, herb oil over oysters, and sprinkle with the slices of chili.
  • Garnish with additional oregano plus coriander, red pepper flakes and a squeeze of fresh lime juice.