Over the past ten years, the Mojito has become the quintessential drink of the Greek summer. It was the intoxicating experience of sipping Mojitos at a beach bar in Mykonos and downing oysters straight from the sea that inspired one of our chefs from Mykonos to come up with this quirky recipe.
INGREDIENTS
10 live rock oysters
Microhorbs, to garnish
For the sauce
150ml olive oil
140ml yuzu juice
50ml water
40gmint. finely
chopped. plus, extra to serve
40g Dijon mustard
Pinch of salt
Pinch of white pepper
To serve
1 red chili, finely
chopped
1 tbsp soft herring roe
1.For the sauce, add all the ingredients to a large bowl and blend together with a stick blender. Strain through a fine-mesh sieve.
2.Scrub the shells of the oysters thoroughly. To open, sit an oyster on a chopping board covered with
a clean tea towel, flat shell up. And hold the rounded end of the oyster firmly with the tea towel. Insert an oyster knife or other small strong knife into the pointed (hinged) end just below the top shell, point the blade downwards and twist it from side to side to lever the hinge open. The hinge should pop open. Keeping the oyster level to avoid losing any of the precious juices, reach the blade further into the shell, running it close to the underside of the top shell, and cut through the muscle to release the oyster from the top shell.
3.Lift off the top shell and check for and remove any broken bits of shell or grit. Gently release the oyster meat from the bottom shell using the knife and carefully transfer to a small bowl with any juices. Wash the bottom shell and pat dry. pour some sauce into each shell and return the oyster meat.
4.Add a sprinkle of chopped chili and mint to the shell and top with a little herring roe. Serve immediately, garnished with micro orbs.