Oysters with Shallots

Oysters - we recommend the Sydney Rock Oyster for a superior taste.

French shallots
Red wine vinegar
Black pepper
Sourdough bread

Method:

Chop the shallots finely, soak in a splash of red wine vinegar and season with pepper, serve on fresh soardough.

Remove mussels and placed on a warm plate. Cut some extra butter and whisk into the remaining liquid in the pot, then pour buttered broth over the mussels and serve with some fresh parsley.

Ingredients from:

• Oysters Direct
• Bills Organic Bakery
• Fosterton Farm Bakery