Raw oysters with lemon, an appetizer for special occasions
A few drops of lemon are enough to savor the intense taste of oysters. This is how we prepare raw oysters.
Oysters are, in the imagination of many, a fine appetizer reserved for special occasions. Usually enjoyed in restaurants, perhaps together with a glass of bubbly, in reality there are a lot easy to prepare even at home. There are no secrets or tricks: being a simple recipe, the key to success is the quality of the main ingredient, i.e. the oysters.
This proves to be important above all because they will be eaten raw, adding just a splash of lemon. Don’t be intimidated by the difficulty of opening them, with our advice even these steps will be very simple. Keep in mind that you can ask the fishmonger to drill a first hole to make the operations easier.
How to prepare raw oysters recipe
- First prepare a basin of cold water and add a spoonful of coarse salt, making it dissolve.
- Put on gloves and hold the oyster in your left hand and the small knife in your right. Insert it between the two shells, exercising one light pressure, then go all the way around to loosen the muscle. Our article on how to open oysters will clarify your ideas further.
- pass theoyster in salt water to remove any shell residues and as they are ready place them on a plate. You can create a bed of crushed ice, especially in summer, or a simpler one of salad leaves.
- Place one next to each oyster slice of lemon so that each diner season it just before enjoying it.
Raw oysters with lemon are very simple to prepare and you will make a great impression by bringing them to the table. Also, if you like recipes with oysters, try them au gratin in the oven.
Oysters are kept in the refrigerator for a couple of days. Once opened, however, they must be consumed at the moment.
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