Rock oysters with lemon and pepper

Recipe: Hugh Wennerbom.

Styling Kate White. Photography William Meppem.

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Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Course: Entree, Finger food
Favourite flavours: Easy recipes, Seafood

Australian House & Garden recipe for rock oysters with lemon and pepper.

INGREDIENTS

500g rock salt
12 rock oysters in the shell, shucked
Juice of 1 lemon, plus wedges to serve
1 tsp ground black pepper

METHOD

1 Place rock salt on a serving platter. Nestle oyster shells into salt (so they sit flat).

2 Combine lemon juice and pepper in a bowl. Drizzle a little over each oyster. Serve immediately with lemon wedges.

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