A tangy, green and red–flecked vinaigrette tops these small, slurping-size raw oysters.
- Yield: 6 to 8 Servings
- Preparation Time: 30 Minutes
- 2 Tbsp (30 ml) white wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 0.33 cup (80 ml) olive oil
- 2 Tbsp (30 ml) finely chopped red bell pepper
- 1 tsp (5 ml) chopped fresh dill
- ½ tsp (2 ml) hot pepper sauce
- pinch sugar
- salt and freshly ground black pepper to taste
- 24 small, fresh oysters, scrubbed well
How to Make It
- Place the vinegar and mustard in a medium bowl and whisk to combine. Slowly whisk in the oil. Mix in the red pepper, dill, hot sauce, sugar, salt and pepper. Refrigerate until needed.
- Place an oyster on a slightly damp kitchen towel, cupped side down with the hinged end facing you. Hold it in place with another kitchen towel. Insert the point of your oyster knife into the hinge of the shells. Work the knife in ¼ inch (6 mm), and then twist it to pry the shell open. Slide the knife across the top shell and remove the shell. Slide the knife under the oyster to detach it from the bottom shell. Remove any shell fragments. Place the oyster on a serving tray filled with crushed ice. Repeat with the remaining oysters. Spoon some vinaigrette on each oyster and serve.