Frozen oysters should not be overlooked. This recipe that combines oysters with mango is proof of how good they can be. The oysters are only lightly cooked, which improves their texture. The mango adds sweetness and freshness whilst the onions add a little crunch. The chilli adds heat.
The addition of lemon and fresh coriander, this recipe connects Namibian oysters to the flavours of Mexico or Thailand. Oysters with mango salsa ideal for beach parties or for an intimate evening with friends around the braai. Don’t fret if you do not have frozen oysters, it works just as well with fresh oysters.
Oysters with mango salsaCourse: Starter, MainsCuisine: InternationalDifficulty: Easy
This recipe is a very nice way to prepare frozen oysters. The mango adds sweetness, the onions add crunch and the chilli a little heat. It is the ideal party snack to enjoy on a warm summer’s day.
24 fresh or frozen oysters
1 medium mango, peeled and finely diced
½ medium red onion, peeled and finely diced
1 tablespoon fresh coriander, finely chopped
juice of 1/2 lime
1 teaspoon olive oil
1 to 2 Red chillies, seeded and very finely chopped
- If using frozen oysters
- Start by thawing the oysters. Place the oysters on a tray to catch all liquid as they are thawing. Their lids would pop open when they are defrosted. Once they are fully defrosted, it is time to loosen the flesh from the shells. This is done by running a knife under the lid and cutting through the top muscle attached to the lid. Remove the lid and discard. Drain the liquid from the oyster and cut through the second muscle attaching the oyster to the shell at the bottom. Your oyster is now ready for cooking.
- Cooking the oysters
- Pre-heat your oven to 180℃. Line a baking tray with course sea salt to stabilise the oysters. Line the tray with oysters by lightly pushing them into the salt. They should be level. When the oven is at temperature, bake the oysters for 5 minutes. Allow them to cool and discard all liquid.
- Spoon some of the salsa mixture over each oyster and serve.