Active Time
N/A
Total Time
30 MIN
Yield
Serves : Makes 12 oysters
© Christina Holmes

How to Make It

Step 1    

In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Let cool, then coarsely crush the seeds in a mortar. In a small bowl, mix the crushed coriander with all of the remaining ingredients except the oysters.

Step 2    

Arrange the oysters on crushed ice. Spoon some of the topping on each one and serve right away, passing additional topping at the table.

Suggested Pairing

Crisp, melony Loire white like a Muscadet.

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