Warm Oysters With Sesame Seed Dressing
RECIPE & FOOD PREPARATION BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
1 cup sesame seeds
1/3 cup rice wine vinegar
1 teaspoon soy sauce
1 cup grapeseed oil
20 oysters or as many you can eat
1: Toast the sesame seeds in a dry frying pan until they are golden brown. Pour the seeds into a mortar and pound with a pestle until the seeds start to release their oils.
2: Add the rice wine vinegar and soy sauce to the mortar and continue to pound. Slowly add the grapeseed oil and mix until slightly emulsified. Store in a glass jar with an airtight lid until needed. It will keep in the fridge for a month.
3: Jimmy open your oysters and drizzle a little dressing over each one. Eat just as they are or heat them in the fire for a few minutes first.
Drink of choice: Stoneleigh Rose