Classic oysters with red wine vinegar

There is no better way to eat an oyster than raw. The acidity and aroma of the red wine vinegar makes these oysters a true delicacy.

Classic oysters with red wine vinegar

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oysters, Royale Cabanon






red wine vinegar






black pepper

Preparation method

  • Finely slice the shallot and mix with the red wine vinegar. Allow the flavours to infuse for at least 24 hours.
  • Open the oysters and pour off the liquid. This is pure seawater.
  • Now cut the oyster loose, including the valve muscle, and turn over.  The oyster will now produce its own juice, which will create the delicate flavour.
  • Dress the oyster with the red wine/shallot infusion and finish with a twist of freshly ground pepper.

Serving suggestions

  • As an amuse-bouche.
  • As a starter, as part of an assortment of different oyster components.
  • As a component of a fruits de mer tasting platter.

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