Normandy Oysters

Normandy Oysters


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Oysters……may be eaten raw with lemon juice or with a vinaigrette(at their best when there’s an ‘r’ in the month… December is perfect)

For the vinaigrette:
Finely chop 1 peeled shallot and mix with 2 teaspoons of sugar, 6 tablsp. of red wine vinegar and a little pepper. Serve on the side and let everyone dip in!

I love cooked oysters…….just put a little garlic butter on each (opened-in-their-shell) oyster and bake in a mod. oven for about 10 mins…..Some place a little camembert on top to give a rich, creamy flavour……..

Serve with crusty bread, a glass of Sancerre/Muscadet….and taste the sea!

Sinéad Allart


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