Bluff Oysters
New Zealand
Bluff Oysters are one of New Zealand’s best-kept culinary secrets. The native species is genetically distinct from any variety cultivated in the United States and is endemic to the whole of New Zealand (and, strangely, also parts of Chile). But the most prized of these mollusks – d large, juicy, briny, sweet, and with a tangy metallic finish – grow in the bone-chilling waters of New Zealand’s Foveaux Strait just off the modest seaport of Bluff, the tiny nation’s southernmost town.
Their bright minerality make these Kiwi gems ideal for a Thai-style mignonette and a glass of classic New Zealand sauvignon blanc.
Oysters with Ginger, Lime and Lemongrass Mignonette
Serves two to four
- A Dozen Sequim Bay oysters
- 2 teaspoons very finely minced lemongrass (tender white part only)
- ½ inch piece peeled ginger, finely minced
- 1 shallot, finely diced
- Juice of 2 lime
- Zest of ½ lime
- 1 red chili, finely diced, or to taste
- fresh cilantro or chives
Combine the lemongrass, ginger, shallot, lime juice and zest, and chili. Allow flavors to develop for 30 minutes. Shuck and place oysters on a bed of ice. Spoon over mignonette and garnish with a little sliced cilantro or chives.
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