Oysters
Oysters
Starter Preparation 30 minutes
Service 4 people
Difficulty 5/10
Ingredients
- 24 oysters of your choice
- For the sauce (optional):
- 20cl olive oil
- A bunch of clean, dry dill
Preparation
- Open the oysters at least 30 mins before eating.
- Take an oyster and hold it in your hand, deep side down. The heel of the oyster should be pointing towards you.
- Ideally with an oyster knife, place your thumb on the flat side of the blade near the point. Insert the point between the two halves of the shell, about two-thirds down the edge (to begin with, protect your hand with a cloth). Make small movements with the blade to gradually cut the upper muscle.
- Using the knife as a lever, lift the top half of the shell and scrape away the flesh from it. Your oyster is now open. Pour off the first water: the oyster will soon produce a tastier water.
- Cut a lemon into quarters. Squeeze lemon juice over your oyster to taste.
Top tip: you have to give the oyster a chew to let the flavours develop.
The Chef's twist
Here’s a herby tip for your oyster.
Put a bunch of washed and dried dill in a blender bowl with 20cl of olive oil. Blend for a good minute, then drain the oil through a very fine sieve. Season your oyster with a drizzle of dill oil and a squeeze of lemon juice.