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Huîtres sauce échalote (Oysters with shallot sauce)
Huîtres sauce échalote (Oysters with shallot sauce) is a traditional French recipe (from Brittany) for classic starter of oysters served raw or cooked with a sauce of shallot, white wine vinegar and black pepper that makes an excellent New Year's Eve recipe. The full recipe is presented here and I hope you enjoy this classic French version of: Oysters with shallot sauce (Huîtres sauce échalote).
prep time
30 minutes
cook time
- minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : French RecipesBreton Recipes
I think this is the first Breton recipe for oysters that I’ve presented here, which is surprising as oysters are a Breton seafood classic. If serving your oysters raw, shuck them as soon as you can before serving and serve on a bed of ice. If raw oysters are not to your taste, you can serve them poached, grilled or even lightly fried.
Ingredients:
24 oysters
4 shallots, peeled and finely chopped
150ml white wine Vinegar
Freshly-ground black pepper
Method:
Shuck the oysters and either set on a bed of ice or, if serving immediately, sit on plates and chill in the refrigerator for up to 20 minutes.
Mix the shallots with the vinegar and season with plenty of freshly-ground black pepper.
Enjoy the oysters with the shallot sauce spooned over them.
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