Oysters with pomegranate vinaigrette

Oysters with pomegranate vinaigrette

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / piece: 23 kcal
, Fat: 1 g
, Carbohydrate: 1 g
, Protein: 2 g


12 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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1 lime, rinsed with hot water, dabbed dry, use a little grated zest and 2 tbsp of juice
2 tsp toasted sesame oil
½ tsp ginger, finely grated
1 tbsp coriander leaves
4 tbsp pomegranate seeds


12 oysters
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How it's done

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


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.

Good to know
Serve with: Toasted baguette.

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