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!
Carefully open the oysters and then slide a sharp knife under the body to detach from the bottom shell. Set aside.
Melt the butter in a frying pan on a low heat then add the spring onion and sauté for about five minutes.
Add the flour and stir through, then add the cava and tomato. Raise the heat and continue cooking for about two minutes to reduce.
Plate up the oysters, pour the cava sauce over them and serve immediately.
4 servings