Freshly Shucked Oysters with an Avocado and Chile Cream

For a variation on the standard oyster with lemon juice, make up this lovely, silky, citrus-fresh avocado cream.

Ingredients

Us (Imperial)
Aus (Metric)

2 avocados, halved, pitted

1 large red chile, chopped

2 1/2 tablespoons lime juice

1/4 cup crème fraîche

24 oysters, shucked

2 avocados, halved, pitted

1 large red chilli, chopped

2 tablespoons lime juice

1/4 cup crème fraîche

24 oysters, shucked

Cookbook

Surfing the Menu Again

Add To My Recipes

Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The avocado and chile cream can be made up to 4 hours ahead. Press a sheet of plastic wrap directly on the surface of the avocado and chile cream to prevent it from discoloring and refrigerate.

Make-Ahead:

The avocado and chilli cream can be made up to 4 hours ahead. Press a sheet of cling film directly on the surface of the avocado and chilli cream to prevent it from discoloring and refrigerate.

Scoop the flesh from the avocados and place the flesh into a food processor with the chile and lime juice. Process until smooth, then pass through a fine sieve into a bowl.

Stir the crème fraîche through the avocado mixture, and season to taste with salt and pepper.

To serve:

Place 6 oysters onto each of 4 serving plates. Divide the avocado and chile cream among individual pots, and serve with the oysters.

To make the avocado and chilli cream:

Scoop the flesh from the avocados and place the flesh into a food processor with the chilli and lime juice. Process until smooth, then pass through a fine sieve into a bowl.

Stir the crème fraîche through the avocado mixture, and season to taste with salt and pepper.

To serve:

Place 6 oysters onto each of 4 serving plates. Divide the avocado and chilli cream among individual pots, and serve with the oysters.