Oysters with dried tomatoes
Oysters with dried tomatoes
12 oysters
Ingredients
- 12 oysters
- Crushed ice
- 15 ml of olive oil
- 5 ml of white wine vinegar
- 5 ml of dried tomato pesto
- Microgreens of choice
Preparation
- Brush oysters under cold water, then mop them up. Open the oysters and detach the superior shell.
- To mantain the oysters in place, cover an aluminum tray with crushed ice then place the oysters.
- In a small bowl, mix the oil with the vinegar and pesto.
- Fill the oysters with the dressing, then garnish with microgreens.
