'Awww shucks' says Warren Elwin. Now's the time to impress your guests with an oyster or four.
Piquant green sauce
| 1 cup | Fresh herbs, mix of coriander, parsely and dill |
| 1 clove | Garlic |
| 1 | Anchovy fillet |
| 1 Tbsp | Capers |
| 1 Tbsp | Mustard |
| 1 Tbsp | Red wine vinegar |
| 2 Tbsp | Olive oil, use more if needed |
| 1 drizzle | Lemon juice |
To serve
| 1 serving | Vogels bread (Main) |
| 1 serving | Butter, for the bread |
| 8 | Oysters (Main) |
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Directions
- Make a piquant green sauce by combining in a food processor fresh mixed herbs, garlic, anchovy, capers, mustard, red wine vinegar and olive oil.
- Season with salt, pepper and fresh lemon juice.
- Butter slices of super-fresh Vogels bread and cut into small triangles.
- Add an oyster to each, and top with a dollop of green sauce and flaky sea salt.
