Oysters with Date Vinaigrette


Total time: 30m
Preparation Time: 30m

Servings
For 14 pieces


Nutritional Information

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


Ingredients

  • Vinaigrette
  • 2 lime, heiss abgespült, trocken getupft, wenig abgeriebene Schale und 2 1/2 EL Saft
  • 1 tbsp. olive oil
  • 0.5 red chili, entkernt, fein geschnitten
  • 1 tbsp. chives, finely chopped
  • 2 piece Medjool dates, cut into small cubes
  • Oysters
  • 14 oysters (z. B. Marennes)
  • Utensils
  • Austermesser

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Instructions

  • 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.
  • Tipp:

    Statt Datteln Dörraprikosen verwenden.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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