|16||Oysters, (in the half shell) (Main)|
|1 to drizzle||Champagne vinegar|
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- Check the oysters for pieces of shell before arranging on plates.
- Finely dice the bacon. Heat a pan and cook the bacon over a hot heat until very crispy. Drain on a paper towel.
- Finely dice the avocado. Top each oyster with bacon and avocado. Add chives snipped with scissors then finish with a drizzle of champagne vinegar.