Oysters two ways

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Oysters and winter just belong together! And let’s be honest, getting them is not an issue these days. Even in Brno! Classic way to eat these is with a bit of lemon and it never disappoints. But from time to time, you want to try something new, right? Last time we showed you a fancy recipe with leek, bacon breadcrumbs and prosecco foam. Today, we’ve got here 2 versions for everybody that don’t take more than 2 minutes.

For 12 oysters

Shallot vinaigrette

2 slices bacon
1 shallot
20 ml red wine vinegar

Asian vinaigrette

3 mini peppers
1 lemon
1 chilli
10 g sesame oil
15 ml soy sauce
some sesame seeds

The first vinaigrette is a little twist on a traditional Mignonette dressing. We used to add some grilled mini chorizo to these oysters when I worked in London and trust me – it adds another dimension! The method is quite easy. Just measure all the vinegar, add the same amount of water and put in the finely chopped shallot. Grill the bacon in a pan. Open the oysters and and release them from the muscles that stick to the shells. Leave them in the shells and try to keep in as much juice as possible. Drizzle with the vinaigrette and decorate with grilled bacon. There you go!

The second vinaigrette is inspired by Asia. Just mix the soy sauce with sesame oil (roasted is the best) and lemon juice. Slice the peppers thinly and add them to the vinaigrette. You can even leave out the peppers and use the shallot again or just chillies. Up to you, possibilities are endless!

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