We open the oysters and remove one of the leaflets, leaving the other with the flesh.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make oysters with Granada vinaigrette: |
| 20 oysters grenade vinaigreta 1 grenade ¼ of mandarin ¼ pepper green ¼ chives 9 tablespoons of extra virgin olive oil 3 3 tablespoons of white wine vinegar salt salt salt salt salt salt salt salt salt |
Ingredients to make oysters with Granada vinaigrette:
2. We filter the juices that release the oysters with a strainer to eliminate chops of shells.
3. We reserve in the fridge.
4. Granada vinaigrette: We chop as fine as possible in Brounoisse (in very small squares) the green pepper, the tangerine peel (only the orange part) and the fresh scallion.
5. Mix these vegetables with olive oil, the juice of filtering oysters, vinegar and salt to form a homogeneous vinaigrette.
6. Add the grains of Granada without removing so that the grain is not broken and does not dye the vinaigrette too much.
7. We take out the oysters out of the fridge and place them on the dish where we are going to serve, on a thick salt bed and sauce the oysters into the vinaigrette of Granada.
8. for 4 people.
