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Oysters with date vinaigrette
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 31
  • Fat about 1g
  • Carbohydrates about 3g
  • Protein about 2g
This is needed
This is needed for 14 piece
Vinaigrette
  • 2 lime, rinsed with hot water, dabbed dry, use a little grated zest and 2 1/2 tbsp of juice
  • 1 tbsp olive oil
  • 0.5 red chilli, deseeded, finely chopped
  • 1 tbsp chives, finely chopped
  • 2 pieces Medjool dates, diced
Oysters
  • 14 oysters (e.g. Marennes)
Tools
  • Oyster knife
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And that's how it's done
And that's 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.