Aishling Moore: These simple garnishes complement oysters perfectly

Before garnishing any oyster, I recommend to first try it undressed or ‘au naturel’ to gauge the level of salinity, sweetness and to better understand the texture

Oysters with mignonette and granita by Aishling Moore. Picture: Chani Anderson.

This weekend I’m sharing two very simple garnishes for the most divisive mollusc in the sea.

I love oysters, shucking, serving and eating them. The notion that oysters are not to be chewed when consumed is one to put anyone off, and is not the way one should enjoy this species of shellfish, or any food for that matter.