Cabbage and oysters
Instructions
Open the oysters, collect their liquid into a bowl and strain it.
Clean the vegetables.
Cut the carrots into sticks, put in a pan with a spoon of oil and a tablespoon of water, add salt and pepper and cook for 5 minutes, stirring.
The leaves of cabbage cut into touch, a tablespoon of water and oil, add salt and pepper and leave on the heat for another 2 minutes.
In a saucepan, Cook the shallots cut into slices with 2 tablespoons of water and the remaining oil, the vinegar and sugar for 4 minutes.
Drain them and transfer it to a bowl along with the carrot and cabbage and stir.
Put in saucepan the wine and butter and heat for 3 minutes, then add the oyster liquid and stir for one minute.
Add the oysters without shells, let them season then pour all about vegetables and serve.
Ingredients and dosing for 4 persons
- 16 oysters
- 1 carrot
- 150 g of leaves of cabbage
- 30 g of shallots
- 5 cl of dry white wine
- 1 pinch of sugar
- 1/2 tablespoon of white wine vinegar
- 3 tablespoons of olive oil extra virgin
- 40 g of butter
- Salt
- Pepper