Oysters with chile and lime mayo

ServeS 6–8

For the chile and lime mayo:

2 fresh Thai or other small red hot chile peppers, seeded if you prefer

1 garlic clove, finely chopped

sea salt and freshly ground black pepper

1 large egg yolk

¾ cup olive oil

juice of 1 lime

24 live oysters in the shell

1 tbsp chopped fresh dill

2 scallions, thinly sliced on the diagonal

rock salt, for serving

Method:

1 To make the mayo, using a mortar and pestle, pound together the chiles, garlic, and a good pinch of sea salt to form a paste. Spoon it into a large bowl, then add the egg yolk. Stir thoroughly with a whisk until smooth.

2 Gradually add the oil, drop by drop, whisking continuously and ensuring that it is absorbed completely before making the next addition. Once the mixture starts to thicken, add the oil in a slow, thin drizzle. When a third of the oil has been blended in, start adding the lime juice a little at a time. Continue adding the lime juice and whisking until everything is well incorporated. Season with pepper, cover with plastic wrap, and refrigerate until needed.

3 To prepare the oysters, discard any that have opened or do not close tightly when tapped on the work surface. Use an oyster knife, and hold the oysters over a bowl as you open them. Carefully shuck the oysters one by one, catching any liquid in the bowl, and transferring the opened oysters in their shells to the refrigerator as you work. Refrigerate the bowl of accumulated oyster juices.

4 Put a layer of rock salt on a platter this is to keep the oysters level. Arrange the open oyster shells on top of the salt, and spoon the chilled oyster liquid over each oyster. Sprinkle with the dill and scallions, then dab a little chile and lime mayonnaise over the top of each oyster, and serve immediately.

Oysters with chile and lime mayo