Ruby Oysters
Marrying the briny freshness of Tasmanian oysters with the tart bite of pomegranate, these oysters are a celebration of contrast – sweet, salty, tangy and divinely tasty.
How long will it take?
15 minutes
What’s the serving size?
Makes 12
What do I need?
- 12 oysters
- ½ cup pomegranate juice
- 1 tsp red wine vinegar
- 1 tsp honey
- 2 tbsp pomegranate arils
- 1 small shallot, very finely minced
- ½ tsp finely grated orange zest
- Pinch of salt
- Freshly ground black pepper, to taste
How do I make it?
- In a bowl combine pomegranate juice, red wine vinegar, honey, shallot, orange zest, salt, and pepper. Stir well and set aside for 10 minutes to allow the flavours to meld.
- Arrange the oysters on a platter.
- Spoon about ½ teaspoon of the sauce over each oyster. Add a few pomegranate arils and garnish with orange wedges.
