Baked Miso Oysters with Warrigal Greens

For the curious oyster lover, Chef Kelly Eastwood has designed this entrée to pack a huge flavour punch.

Pacific Oysters

Serves 2 as an entrée

12 Oystersmiths Pacific oysters, served on the half shell

½ cup warrigal greens, finely shredded

½ cup Japanese mayonnaise (Kewpie)

1 tbsp white miso paste

1 tsp ginger, finely diced

1 tsp garlic, finely diced

1 tbsp mirin

Juice and zest of 1 lemon

1 cup warrigal greens, finely shredded

100g mozzarella

Set your grill to high.

Arrange your oysters on a baking tray, oysters facing upwards.

Place a small spoonful of warrigal greens into each oyster shell.

In a mixing bowl, mix together the mayonnaise, miso, ginger, garlic, mirin and lemon.

Spoon a tablespoon of the mayonnaise mix onto each oyster shell.

Top with a sprinkle of mozzarella on each shell.

Place under the grill for 2 – 3 minutes, or until golden and bubbly on top.

Remove from the oven and enjoy!