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1
This dressing can be prepared earlier and chill in the fridge.
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2
Deseed the chillis, add in a blender along with cucumber, onions, coriander, lime and olive oil. Blitz for a few seconds so its just roughly chopped. Put in a bowl and season to taste.
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3
Clean the oysters under running cold water, I would advise using a brush to get rid of all the grit and dirt. Hold the oyster with a tea towel with the hinge side sticking out. This is just a precaution, just in case the knife slips.
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4
With the flat side of the oyster facing upwards, insert the oyster knife in the hinge, slowly edge the knife inside, taking care that the shell do not break.
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5
I would strongly advise to use an oyster knife to do this, NOT a regular knife.
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6
When the knife has penetrated the hinge, slowly give the knife a twist to separate the shells, keeping the blade close to the top flat shell, slide it in along to cut the muscle holding the two shells together.
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7
Once the oyster is open, slide the knide underneath to cut the muscle from the shell. The flip the oyster, be careful not to spill any of the juices.
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8
Arrange the oysters in a large plate, then spoon the dressing on top.
