Oysters in Chive Sauce Recipe
Oysters are great served either cold or warm like in this delicious seafood starter recipe. You can serve this as a canape or as a starter dish for a summer dinner. Oysters are not the cheapest type of seafood but they are special and you do not have to serve a lot to each diner. Make this oysters in chive sauce recipe and you won’t regret it.
Oysters in Chive Sauce Recipe: Surprisingly Simple to Make
A lot of people think twice about making oysters recipes because they are thought to be difficult but actually the opposite is true. Oysters are easy to work with. In this recipe for oysters you simply make the sauce and grill the oysters for a couple of minutes. There is nothing more to it. So if you were looking for easy oyster recipes you’ve found one!
Have you tried cooked oysters? Personally I like mine raw, just served as they are, and I do not add vinaigrette or lemon juice either. I love the aroma and taste of the sea, that is what I like best, and I also find their texture pleasing. People say you have to get used to oysters but I can honestly say I loved them from the word go!
- 4 oysters on the half shell, juices reserved
- 2 tablespoons fresh lemon juice
- 55g (2 oz) unsalted butter
- 4 tablespoon white wine vinegar
- ½ kg (1 lb) rock salt
- A good handful of chives, chopped
- Handful fresh parsley leaves, chopped
- Place the oysters on a bed of salt in a heatproof shallow dish.
- Chill until ready to cook.
- Melt the butter.
- Add the vinegar.
- Bring to a boil and reduce until the sauce is like syrup.
- Stir in the lemon juice, oyster juices and chopped chives.
- Divide this mixture between the oysters and put the dish under the broiler (grill in UK) for a couple of minutes.
- Scatter some chopped parsley over the oysters and serve right away.
This oysters in chive sauce recipe is a special dish. Choose fine oysters and prepare a chive sauce to bring out their exquisite taste. They only need to be under the broiler for a couple minutes so take care not to overdo it. Oysters are expensive (comparatively) and you do not want them to go rubbery. This recipe makes a sophisticated and elegant starter, and you can follow with a classic dish, perhaps roast chicken or beef bourguignon or something similar. If you want to serve wine with oysters choose something white and dry. Else Champagne is always good!
Image courtesy of Barron Fujimoto, on Flickr.com