Oysters are probably the marmite of the sea world. You either love them or hate them. However when you serve Oysters with Shallots, the new flavours and textures make this a far more liked dish. The three simple ingredients, Oysters, Shallots and White Vinegar combine for an explosion of taste in every mouthful. Serve with a lovely chilled champagne or white wine for the finishing touch. A lovers starter.
Oysters with Shallots
A lovely dish with ingredients that compliment each other so well.
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Add to CollectionServings: 2 People
Calories: 38kcal
Equipment
- Mixing Bowl
Ingredients
- 10 – 12 fresh oysters
- 2 large shallots peeled and finely chop
- 2 tbsp white balsamic vinegar
- 1 fresh lemon
Instructions
- Once the shallots have been finely diced, add enough balsamic vinegar to slightly cover the shallots.
- Your fishmonger can open your oysters for you but if you prefer, you can do them yourself, just be careful.
- Using an oyster knife of a blunt knife, slide the blade between the two halves on the hinge side and pry open. You want the more bulbous half in the palm of your hand to keep.
- Once open, gently slide the knife around the oyster to detach it from the shell.,
- You don’t need the top half and the bottom part should have the meat and juice from the oyster.
- Leave the oyster in the shell. Eating it from the shell is part of the experience.
- Place a teaspoon of the shallot and vinegar mix into the shell with the oyster.
- To eat it properly, you simply pour the oyster into your mouth, chew it once to release the amazing flavours and swallow.
- I slice a lemon up for those who enjoy an extra kick.
Nutrition
Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 16mg | Potassium: 119mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
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