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.
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
-
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. Drizzle over balsamic vinegar, then drizzle over extra-virgin olive oil.
-
3. Sprinkle oysters with chives and season with freshly ground pepper. Serve immediately.
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.
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! 🙂