Oysters with a Dash of Balsamic and Olive Oil

 

Oysters with a Dash of Balsamic and Olive Oil

You can never beat natural oysters plucked straight from the ocean - but this recipe adds a slight difference without an overpowering taste. Being richer in taste, you only need to allow two oysters each for your guests at Happy Hour! Enjoy.

Course Appetizer
Cuisine Mediterranean
Keyword Oysters
Prep Time 20 minutes
Servings 6

Ingredients

  • 12 Fresh Oysters - shucked
  • 2 Cups Rock Salt
  • 1.1/2 Tbsp Balsamic Vinegar
  • 1/4 Cup Lemon infused Olive Oil Extra Virgin - good quality
  • 1 Bunch Chives Finely chopped

Instructions

  1. Method 

    1. Spread rock salt on a serving plate. Place oysters on top and push the shells deep into the salt to keep them steady when adding the dressing.

  2. 2. Drizzle over balsamic vinegar, then drizzle over extra-virgin olive oil.

  3. 3. Sprinkle oysters with chives and season with freshly ground pepper. Serve immediately.

2 Replies to “Oysters with a Dash of Balsamic and Olive Oil”

  1. Such a simple, mouthwatering recipe on oysters, Joycee. I wonder why the **** the restaurants take so long to bring them to me when I order them! Great idea to serve guests with and super simple to prepare.

    1. Ha ha! It’s funny though, we’ve had a oysters a couple of times since coming home, and they just aren’t anywhere near as tasty as those that are plucked straight from the sea and eaten. Apparently 80% of the oysters you buy in shops and restaurants are snap frozen and I guess that has to make a slight difference. That’s the time obviously to jazz them up with balsamic and olive oil! 🙂

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