Oysters with Lemon Myrtle Mayonnaise

    20 minutes

    Oysters served with a fresh tasting cucumber, wine and lemon myrtle flavoured mayonnaise dressing.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Makes: 24 oysters

    • 1 telegraph cucumber
    • 150ml dry white wine
    • 2 teaspoons Herbie's Spices Lemon Myrtle Leaf Ground
    • 1 cup good quality light mayonnaise
    • salt and pepper to taste
    • 24 fresh oysters
    • 1 tablespoon oil

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Roughly chop 3/4 of the cucumber and place in a saucepan with the white wine. Cook at a strong simmer until the wine has almost evaporated, leaving the cucumber softened and very moist.
    2. Puree the cucumber in a blender.
    3. Blend the pureed cucumber with the lemon myrtle and mayonnaise, then stir through the remaining cucumber, diced into 1cm cubes.
    4. Season to taste. Serve the oysters with the dressing on the side.

    Additional Tips

    Try to make the dressing at least 45 minutes before serving for the flavours to infuse. Serve in little ramekins with the oysters.


    This recipe is inspired by Edna's Table by Raymond Jennice Kisrch.

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