Grilled oysters with tapioca

AT A GLANCE

  • Serves 4 - 6 people

"This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang," says Clugston. "Then there's a lot of fresh herbs, and the tapioca gives acidity and adds flavour."

  • 1 tbsp milk
  • 1 tbsp pouring cream
  • 12 oysters, shucked, loosened and returned to bottom shell, juice reserved
  • ⅓ cup (loosely packed) sorrel, finely chopped
  • ⅓ cup (loosely packed) flat-leaf parsley, finely chopped
  • ⅓ cup (loosely packed) watercress, finely chopped
  • 2 tsp finely grated lemon rind
  • 2 tsp finely grated horseradish
  •  
  • Pearl tapioca
  • 40 gm (¼ cup) tapioca pearls
  • 60 ml (¼ cup) apple cider vinegar
01   For tapioca, cook tapioca in a saucepan of boiling water until transparent (15-20 minutes). Drain in a sieve and rinse under cold running water, drain and transfer to a container. Add vinegar, cover and stand to absorb vinegar for at least 1 hour or up to 24 hours.
02   Combine milk and cream in a bowl and season to taste with strained reserved oyster juices.
03   Heat a grill or barbecue and grill oysters until just warm but not hot (1-2 minutes). To serve, drizzle ½ tsp of cream mixture over each, top with tapioca and herbs, and scatter with lemon rind and horseradish.

Topics:

MODERN AUSTRALIAN, PARSLEY, CHEF'S RECIPE, SEAFOOD, WATERCRESS, AUTUMN

Recipe:

BEAU CLUGSTON

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY

FEATURED IN

May 2017

May 2017

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