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Oysters with pomegranate vinaigrette
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 23
  • Fat about 1g
  • Carbohydrates about 1g
  • Protein about 2g
This is needed
This is needed for 12 piece
  • 2 tsp toasted sesame oil
  • 0.5 tsp ginger, finely grated
  • 1 lime, rinsed with hot water, dabbed dry, use a little grated zest and 2 tbsp of juice
  • 4 tbsp pomegranate seeds
  • 1 tbsp coriander leaves
  • 12 oysters
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And that's how it's done
And that's how it's done
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.