Oysters with pomegranate vinaigrette

Total time: 30m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 23 Kcal, 2g Protein, 1g Carbohydrates, 1g Fat


  • Vinaigrette
  • 2 tsp toasted sesame oil
  • 0.5 tsp ginger, finely grated
  • 1 lime, rinsed with hot water, dabbed dry, use a little grated zest and 2 tbsp of juice
  • 4 tbsp pomegranate seeds
  • 1 tbsp coriander leaves
  • Oysters
  • 12 oysters

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  • Vinaigrette

    Combine the lime zest and juice with all of the other ingredients up to and including the coriander, stir in the pomegranate seeds.
  • Oysters

    Take each oyster individually and place it on a towel and chopping board with the flat side facing upwards, and cover with the towel. Holding the oyster firmly, push the tip of the oyster knife into the small opening in the hinge. Open the upper shell with a sharp twist of the knife. Slide the knife along the upper shell so as not to damage the flesh. Closed oysters should put up a lot of resistance when opened, otherwise they are inedible. Repeat the process with the rest of the oysters. Drizzle the vinaigrette over the oysters, enjoy immediately.
  • Serve with:

    Toasted baguette.

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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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