Oysters with date vinaigrette

Total time: 30m
Preparation Time: 30m

For 14 piece

Nutritional Information

Contains 31 Kcal, 2g Protein, 3g Carbohydrates, 1g Fat


  • Vinaigrette
  • 2 lime, rinsed with hot water, dabbed dry, use a little grated zest and 2 1/2 tbsp of juice
  • 1 tbsp olive oil
  • 0.5 red chilli, deseeded, finely chopped
  • 1 tbsp chives, finely chopped
  • 2 pieces Medjool dates, diced
  • Oysters
  • 14 oysters (e.g. Marennes)
  • Utensils
  • Oyster knife

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  • Vinaigrette

    Mix the lime zest, lime juice, oil, dates, chilli and chives.
  • Oysters

    Place the oysters on a kitchen towel, belly-side down. Hold the tip of the oyster with the towel (for protection), insert the tip of the oyster knife into the hinge of the oyster. Wiggle the knife gently between the top and bottom shells. Separate the two shells using this method, free the muscle from the top shell to prevent the flesh from being damaged. Open the other oysters in the same way. Drizzle the date vinaigrette over the oysters, enjoy immediately.
  • Tip:

    Statt Datteln Dörraprikosen verwenden.

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