Special occasion
Classic oysters with shallot vinegar
Oysters with three classic accompaniments
- Time
- 15 min
- Difficulty
- Intermediate
- Cuisine
- French-inspired
- Serves
- 4 people
From behind the fish counter
Traditionally, oyster season runs from September to April. Fresh oysters should smell of the sea, not unpleasantly fishy. Unsure about opening them? Ask us to open them shortly before your meal and follow our chilling advice.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Make the mignonette: mix one finely chopped shallot with 4 tbsp red wine vinegar and freshly ground pepper.
- 2
Arrange a layer of coarse salt or crushed ice on a platter.
- 3
Open the oysters or ask us to do it. Use an oyster knife and hand protection, hold the oyster securely in a folded cloth, ease the knife into the hinge and cut the muscle free. Retain the liquid in the shell.
- 4
Arrange the oysters on the platter.
- 5
Serve with mignonette, lemon wedges and Tabasco, plus buttered brown bread.
Intermediate Manageable with care and a little patience.
From Schaap’s Vishandel
- 12 fresh Fine de Claire oysters — we can open them for you
Ask us about current availability of the fish for this recipe.
Ask us on WhatsAppFrom the supermarket
- 1 shallot
- 4 tbsp red wine vinegar
- 1 lemon
- Tabasco to taste
- 4 slices brown bread + 20 g butter
- Coarse salt or ice for serving
- Black pepper