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French oysters served flavored with an orange and vinaigrette sauce. The oysters are not served in the classical way in their shells, but in small serving bowls. Easy and fast to prepare. A different way to serve oysters but very appreciated of the guests.
Ingredient List for 4 servings:
16
Oysters
1
Orange
1
Shallot onion
50
ml
Rapeseed oil
1
teaspoon
Balsamic vinaigrette
2
tablespoons
Grapeseed oil
20
gr
Parsley
1
pinch
Salt
1
pinch
Lemon pepper
Instructions:
Start by making the vinaigrette. Cut the shallot onion and parsley in small pieces and put it in a bowl.
Add the rapeseed oil, grape oil, and the balsamic vinaigrette. Add the spices.
Peel and cut the orange in small pieces. Add it in the bowl with the vinaigrette and mix well.
Brush and wash the oysters thoroughly. Open carefully.
Pour the water in the oysters in the vinaigrette mixture.
Shuck (cut away from the shell) the oysters and cut in 2-3 small pieces.
Place in small serving bowls and add some of the vinaigrette sauce in each bowl.
A selection of recipes from the same country.
This recipe is from
France
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