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Chipolata Oysters
- Serves
4
- Difficulty
Easy
By Jill Dupleix
Published 2002
Cold oysters are great on their own, but they are even better with hot little sausages on the side. Take a bite of a hot, peppery beef chipolata, then slurp down a cold, salty, tangy oyster. Repeat until nothing is left.
Ingredients
12 - watercress or parsley sprigs
16 1
Method
Scrub the oysters well. Wrap a good thick tea towel around your left hand and hold an oyster firmly in your palm, the flat side facing upwards, the thin, pointy end towards you. Push the point of the knife firmly through the hinge, feeling your way, twisting the blade slightly and increasing the pressure until you feel it give way.
Wipe the blade free of any grit, and run it neatly unde
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