Mussels in spiced broth
Creamy coconut broth with plump orange mussels makes an easy but impressive starter for two
Oysters with chilli & ginger dressing
Serves 4
Easy
Prep:
No cook
John Torode's seafood dish with a kick makes a spicy addition to a Chinese-style banquet
Skip to ingredients
- 12 oystersshucked (see method for tips on preparing your oysters)
For the sauce
- 1 garlic cloveminced
- thumb-sized piece gingerfinely chopped
- 2 tbsp mirin
- 1 tbsp soy sauce
- 4 spring onionsfinely sliced
- 1 red chillifinely chopped
- 2 tbsp sesame oil
- bunch chivesfinely chopped, to serve
Nutrition: per serving
- kcal90
- fat6g
- saturates1g
- carbs6g
- sugars1g
- fibre0g
- protein4g
- salt1.07glow
Method
step 1
Shuck your oysters if not already prepared. Watch our video guide.
step 2
To make the sauce, mix all the ingredients together in a small bowl. Drizzle the sauce over the oysters, then sprinkle with chopped chives and serve straight away.
