Coal-Roasted Oysters With Bacon & Devilled Vinaigrette - Cuisine Magazine - From New Zealand to the
The visual and sensory overload of grilling oysters over coals is almost as exciting and delicious as eating the final product. View the recipe collection here
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Ingredients
- 4 rashers smoked bacon, diced
- 12 large unopened Pacific oysters
- 1 tablespoon chopped chives
- DEVILLED VINAIGRETTE
- 50ml chardonnay vinegar
- 100ml extra virgin olive oil
- 1 teaspoon dijon mustard
- ½ teaspoon yellow mustard seeds
- pinch of cayenne pepper
- 1 teaspoon salt
- ½ teaspoon ground fennel
- 2 teaspoons brown sugar
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