The classic way to eat oysters: Finely chopped shallots in a vinegar brine, lemon juice, and Tabasco sauce.
Recipe for oysters with lemon and onion
The classic way to eat oysters:
Finely chopped shallots in a vinegar brine, lemon juice, and Tabasco sauce.
In my work with GastroFun PREMIUM, I’m fortunate to meet many talented culinary profiles. Here we had a visit from Mikkel Wejdemann (Madmikkel), who is an expert in oysters and mussels.
Servings: persons
Oysters with lemon and onion
The classic way to eat oysters: Finely chopped shallots in a vinegar brine, lemon juice, and Tabasco sauce.
Equipment
- Cutting Board
- Chef'S Knife
Ingredients
- 4 pcs. Oyster
- 1 pcs. Shallots
- 100 gram White Wine Vinegar can be replaced with another vinegar
- 1 pcs. Lemon
- Tabasco Sauce
Instructions
- Start by opening your oysters:
- Open them by inserting your oyster knife at the tip. Pry gently and once the shell loosens, twist the knife in both directions to open it. Check our guide to opening oysters here if you're unsure. Check the shell for oyster fragments and free the meat from the shell.
- Cut the onion into very small cubes. Put them in a small bowl together with the vinegar.
- Cut a slice of lemon for each oyster.
- Place about 1 tsp. of onion and vinegar on top of your oyster.
- Squeeze lemon juice over it and finally add a few drops of Tabasco sauce.
- Now you can eat it all in one bite.
- Bon appétit.