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Oysters on marsh samphire in a piquant vinaigrette

Oysters on marsh samphire in a piquant vinaigrette
12 Prins & Dingemanse oysters 2 sprigs of parsley
1 box of Prins & Dingemanse marsh samphire 5 tablespoons of olive oil
1 chilli pepper 1 tablespoon of sesame oil
1 spring onion

Carefully open the oysters with the oyster knife and cut them loose (the liquid of the oysters must remain in the shell). Keep the oysters covered in the fridge until serving. Clean the chilli pepper, remove the seeds and chop finely. Clean the spring onion and cut in the extremely thin rings. Cut the parsley over the bowl. Add the oil, vinegar, chilli pepper and spring onion and whip into a dressing. Arrange the marsh samphire on a large plate with the oysters on top. Drizzle the vinaigrette over the oysters.

Serves: 4

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