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
- 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.