Ingredients
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
Oysters
How it's done
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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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