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Derry Clarke’s Oysters with Tomato and Ginger and Horseradish Mayonnaise

Oysters served with tomato, ginger and horseradish mayo

Photo: L’Ecrivain

Novice Kitchenhand

Skill level


Cooking time



Serves 6

For the oysters

  • 24 oysters
  • 4 large plum tomatoes (peeled, deseeded and diced)
  • 100g fresh root ginger (peeled and diced)
  • 2 tablespoons chopped coriander
  • 1 red onion (diced)
  • 25g brown sugar

For the horseradish mayonnaise

  • 150ml mayonnaise
  • 200g freshly grated horseradish (or 2 tbsp prepared horseradish sauce)
  • juice of 1 lemon


For the oysters

  1. Opening oysters requires practice and can be dangerous, as the knife can slip. To prevent injury, hold the oyster with a thick cloth to protect your hand
  2. Insert a knife with a rigid, sharp, short blade (preferably an oyster knife) into the hinge of the shell and twist the knife to prise open the shell
  3. Remove the oyster from the shell and wash the shell
  4. Mix the tomato, ginger, coriander, onion and sugar in a bowl and season
  5. Spoon into the empty oyster shells and place a fresh oyster on top of each shell
For the horseradish mayonnaise
  1. Mix the mayonnaise with half the horseradish and the lemon juice. Season
  2. Spoon a little sauce over each oyster and sprinkle with the remaining horseradish
Recipe supplied by Derry Clarke.

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