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Noirmoutier Oysters
- Serves
6
- Difficulty
Easy
- Ready in
30 min
By Joanne Harris and Fran Warde
Published 2002
Some recipes use cooked oysters, but much more usual is to eat them raw, with nothing but a little lemon juice or shallot vinegar, a glass of Muscadet and a view of the ocean.
Ingredients
2 3 tbsp 24
Method
Mix the shallots and vinegar together in a small bowl. Shuck the oysters: place each oyster, rounded side down, in a cloth and hold with one hand. Insert an oyster knife at the narrow end of the oyster, between the two shells, and wiggle, keeping the blade flat. You may need some strength, but the shell will eventually give and open. Run the knife along the inside of the top shell to release th
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