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RECIPE
Albany Rock Oysters with Pineapple and Basil Mignonette
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12 Albany Rock Oysters
1/4 cup fresh or tinned pineapple, finely diced
4-5 fresh basil leaves, shredded
1 small shallot, finely diced
3 tsp white wine vinegar
Pinch of salt
Combine shallot and vinegar in a small bowl to mellow the flavour whilst preparing the other ingredients. Add pineapple, basil and salt to the shallots and toss through. Spoon onto the oysters and serve immediately.
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