Oysters with Wine Sauce
Description
Serve the oysters in sauce with a glass of chilled white wine; it pairs perfectly with such an exquisite dish. To prevent small shell fragments from getting in, be sure to rinse the oysters after opening. Instead of green onion, you can use red, white, or regular onion. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the specified ingredients. Buy oysters that are closed and fresh. The shells of the mollusks must be closed. Scrub the shells with the rough side of a sponge to remove any dirt from them.
- 2
Step 2
Rinse the green onion stems and chop them finely. Place the chopped onions in a bowl or ramekin, add salt and ground black pepper. If desired, you can supplement the ingredients with other seasonings or spices that do not overpower the flavor of the seafood.
- 3
Step 3
Squeeze lemon juice into a bowl, or dilute concentrated lemon juice with water; also add wine vinegar. You can use white table wine, but then you need to add a little more lemon juice. Mix the sauce thoroughly and let it stand for 10 minutes so the liquid absorbs the onion aroma and flavor.
- 4
Step 4
Insert the knife into the gap between the shells and twist it, cutting through the mussel flesh that attaches it to the shell. Remove the flat part of the shell, leaving the mussel in the deep shell. By the way, trim the mussel itself as well so it can be lifted out of the shell with a fork or eaten with the sauce. Arrange the shells on a plate and pour 2 tbsp of sauce into each one.
- 5
Step 5
Place the shells on ice or add ice to the plate so the oysters stay chilled. Serve the prepared dish. Oysters are eaten by slurping them from the shell along with the sauce. If the shells are too large to do this, pierce the mollusk with a fork, eat it, and then follow it with the sauce.