MINUET SAUCE FOR OYSTERS HOW TO

In this case the classic ham and melon remains such, but it is even easier to eat.

The skewersĪmong the variations that we propose, this is the simplest. If you are thinking that the time has come to change and you are afraid of boring your guests, stop by and see how it is easy to reinvent a dish too perfect to be abandoned.

It will be for this reason that this summer have we prepared it so many times already? A cold recipe that everyone likes and that only requires ten minutes of preparation. And between Caprese and Pantes salads, check him: ham and melon. Some dishes seem to have been created for save all our summer lunches. Method: Pour all the ingredients into a small bowl, except the shallot. Ingredients: 2 tablespoons of soy sauce, 1 teaspoon of lemon juice, 1 teaspoon of lime juice, 2 tablespoons of fish sauceġ¼ teaspoon of viewfinder, 1 teaspoon of rice wine vinegar, 1 shallot, finely sliced Keep it cold until ready to serve it with oysters. Method: Mix the shallot and wine vinegar and season with a little black pepper. Ingredients: 2 peeled and finely chopped shallots, 60 ml of red wine vinegar, freshly ground black pepper Here then are two perfect sauces to enhance the best characteristics of Irish oysters and fully appreciate their complexity. Among the great classics to accompany them, we find a lemon juice or a splash of Tabasco, but this time we want to do things big. Try to save the oyster juices in the lower shell and place the raw oysters on a bed of ice. Now that the oysters are open, you can throw away the top shell. Use the knife to open the top, then cut the muscle under which the oyster attaches itself to the base of the lower shell. Slide the blade along the bottom of the shell to sever the muscle inside. At this point, holding the oyster firmly with the towel, insert the knife into the hinge of the oyster and lever upwards with a twist. Place the cupped side of the oyster in your hand, with the flat side facing up.

MINUET SAUCE FOR OYSTERS HOW TO

How to open themįirst cover the palm of your hand with a folded tea towel. The flavor will be better if they are consumed within 24 hours.

To enjoy fresh oysters without risk, you need to keep them in the refrigerator, in their shell, keeping them cold as much as possible to keep them fresh. And while we wait a little longer before getting a ticket to Ireland, we can best taste these fantastic oysters by preparing and serving them following the instructions below.

A product so important to the island that it deserves a dedicated festival, the Galway International Oyster and Seafood Festival which was cited by the Rough Guide as one of the 50 things to do before you die. We asked the Irish Oyster experts, who protect a prized and recognizable product, particularly tasty thanks to the rough waters of the Atlantic Ocean, combined with those of clean freshwater rivers and the minerals of a landscape We love to serve them on Christmas Eve, among the Christmas appetizers, but also for the New Year's Eve dinner, where there is never a shortage of the most delicious foods. Oysters arrive on the festive table with all their intensity and refinement.

Minuet sauce for oysters