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

Ingredients

14 pieces

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vinaigrette

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

Oysters

14 oysters (e.g. Marennes)
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Utensils

Oyster knife

How it's done

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.

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