Oysters with raspberry vinaigrette

Oysters with raspberry vinaigrette are easy to make and taste good. Oysters are alive when you buy them in the store and when they are opened, they are ready to serve, so do it just before they are to be eaten. Make sure that you remove any. shell remains in the oysters, because they can ruin the experience. I recommend that you use a special oyster knife, which has a protection, which means that you do not cut yourself so easily.

2 tablespoons raspberry vinegar

3 tablespoons olive oil

1 tablespoon honey

1/2 red onion, finely chopped

Salt and pepper

A little parsley for garnish

Place the oysters in a clean kitchen towel with the pointed end facing you. Insert the oyster knife into the crack between the skulls. Cut over the sphincter that is slightly in from the edge. Make sure that the oyster force does not run out when you open the shells and loosen the oyster shell . Check that it is good by smelling it, it should smell fresh like the sea. Serve the oysters on a plate, drizzle red wine vinaigrette over and garnish with a small parsley leaf.

Oysters with raspberry vinaigrette are suitable for lunch, with some bread, or as an appetizer.

You can find more recipes for oysters here .


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