Ingredients
- 12 fresh oysters, shucked
- 5g dill
- 5g flat leaf parsley
- 5g mint
- 1/2 cup of Cobram Estate Ultra Premium Extra Virgin Olive Oil
- Zest and juice of one lemon
- Lemon wedges to serve
Method
1. Arrange the oysters how you would like on a platter
2. Finely chop the dill, parsley and mint
3. Mix together in a bowl with the Cobram Estate Ultra Premium Extra Virgin Olive Oil and add lemon zest and juice
4. Serve with the lemon wedges to finish
