Oysters with cava dressing - a luxurious dish, but quick and easy to prepare. An oyster knife is the best way to open them – hold the oyster with a towel to protect your hand and carefully insert the knife into the hinge. Pop open and use a sharp knife to sever the top abductor muscle. Drink the rest of the cava, well chilled, to accompany the oysters!
Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins
8 fresh oysters
1 spring onion finely chopped
1 tomato skinned and chopped
250ml of cava
1 teaspoon of plain flour
2 tablespoons of butter
1
Carefully open the oysters and then slide a sharp knife under the body to detach from the bottom shell. Set aside.
2
Melt the butter in a frying pan on a low heat then add the spring onion and sauté for about five minutes.
3
Add the flour and stir through, then add the cava and tomato. Raise the heat and continue cooking for about two minutes to reduce.
4
Plate up the oysters, pour the cava sauce over them and serve immediately.
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