Oysters with date vinaigrette

Oysters with date vinaigrette

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / piece: 31 kcal
, Fat: 1 g
, Carbohydrate: 3 g
, Protein: 2 g


14 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 limes, rinsed with hot water, dabbed dry, use a little grated zest and 2 1/2 tbsp of juice
1 tbsp olive oil
2 pieces Medjool dates, cut into cubes
½ red chilli, deseeded, finely chopped
1 tbsp chives, finely chopped


14 oysters (e.g. Marennes)
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Oyster knife

How it's done

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


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.

Good to know
Tip: Use dried apricots instead of dates.

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