INGREDIENTS

SHALLOT VINAIGRETTE

• 2 shallots
• 4 tbsp red wine vinegar
• Salt
• Pepper

PARSLEY PESTO

• 8 sprigs of parsley
• 50 ml olive oil
• ½ lemon
• 10 g pine nuts

HOW TO MAKE IT

OYSTERS

Wash and open oysters, holding them curved side down in a kitchen towel in one hand, prick the back of the hinge vigorously with an oyster knife, and open with a twist. Then cut the upper muscle base from the shell, remove the upper shell, then cut the lower muscle base from the shell, leave the oyster water in the lower shell if possible. Clean any remaining shell from the oysters with a finger and place on ice.

SHALLOT VINAIGRETTE

Peel and finely chop the shallots and then season with red wine vinegar, salt and pepper.

PARSLEY PESTO

Wash the parsley and pat dry, then blend with the olive oil and pine nuts to a smooth paste. Finally, season with salt, pepper and lemon juice.