Oysters with Shallots and Espelette Pepper
- 2 pers
- 5 min preparation time
Ingredients
- 12 oysters
- 1 to 2 teaspoons of "Echalote de Bretagne" Sainte Lucie
- 4 tablespoons of red wine vinegar
- 1/4 teaspoon of Espelette pepper Sainte Lucie
Gourmet tip
Have the oyster shucker open the oysters and keep them refrigerated until you’re ready to prepare them.
Preparation
- In a bowl, mix the red wine vinegar with the Échalote de Bretagne Sainte Lucie and the Piment d'Espelette Sainte Lucie.
- Open the oysters, then drain and discard the first batch of liquid. Remove the top shells. Arrange them on a bed of ice.
- Serve the vinaigrette on the side, or drizzle a few drops over each oyster just before serving.
