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Tipsy Morecambe oysters with begonias
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This delightfully simple oyster recipe from Pascal Aussignac sees the luxe shellfish dressed with samphire and begonia petals – perfect if you have some growing in the garden. The resulting flavour is reminiscent of a negroni, which works perfectly with the saline sweetness of the oyster.
First published in 2019
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Ingredients
Metric
Imperial
- 12 oysters, ideally from Morecambe, shucked
- 50g of samphire, finely chopped
- 80ml of Martini Bianco
- 80ml of gin
- 40ml of green olive brine
- olive oil
- 5 begonias, petals picked and washed
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Method
1
Crush a small handful of begonia petals (reserving some smaller petals for garnish) in a pestle and mortar with the Martini, gin and olive brine until the liquid turns red. Add a generous amount of olive oil to create a dressing, then spoon the mixture over the shucked oysters
- 5 begonias, petals picked and washed
- 80ml of Martini Bianco
- 80ml of gin
- 40ml of green olive brine
- olive oil
- 12 oysters, ideally from Morecambe, shucked
2
Dress the chopped samphire with a little more olive oil and add 3–4 pieces to each oyster. Garnish with the reserved begonia petals and serve
- 50g of samphire, finely chopped
First published in 2019
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