Oysters French style
Oysters are one of the finest delicacies of French cuisine and develop their full flavor with the right accompaniment. A fresh Sauvignon Blanc from the Loire with its mineral note and lively acidity is the ideal partner for this exquisite dish. Find out here which wines go perfectly with French oyster dishes and how to serve them in style.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Appetizer
Cuisine French
Servings 2 People
Calories 100 kcal
1 Oyster knife
1 Kitchen towel
1 Large bowl or serving platter
1 Small bowl for the vinaigrette
1 Ice cubes for the presentation
- 12 fresh oysters (e.g. Fine de Claire or Belon)
- 1 EL Lemon juice
- 1 EL Shallots, finely chopped
- 1 TL White wine vinegar
- Fresh black pepper
- Ice cubes for serving
- Sea salt (optional)
Prepare the oysters:
Rinse the oysters thoroughly under running water.
Carefully open the shell with an oyster knife by inserting the knife into the hinge area and turning it slightly.
Cut through the muscle of the oyster and remove the top shell.
If necessary, sprinkle oysters with a little lemon juice to remove any remaining sand.
Prepare the vinaigrette:
Mix the lemon juice, shallots, white wine vinegar and a pinch of pepper in a small bowl.
Serve this mixture with the oysters or spoon it directly onto them.
Serve:
Fill a large bowl with crushed ice or coarse sea salt.
Place the opened oysters on top so that they are stable.
Serve with lemon wedges and the prepared vinaigrette.
Calories: 100kcalCarbohydrates: 2gProtein: 12gFat: 3g
Keyword fine starter, French cuisine, Loire wine, Oysters, Oysters with wine, Sauvignon Blanc, Seafood