The methods of eating oysters in America and in Europe have been different since ancient times, as evidenced by various archaeological excavations. If in Europe it is customary to eat oysters raw, then in America they are cooked and even cooked with them dishes. Oysters from this do not lose taste at all, but become even more appetizing. In addition, cooked oysters are suitable for those who cannot overpower himself and eat a living clam. Best the method of their heat treatment is to fry for several minutes on the grill so that the meat remains a little damp. Pour oysters minignonte sauce with herbs and chili and enjoy excellent share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 20 oysters brushed from sand
- 1/3 Art. rice vinegar
- 1 tbsp. l lime juice
- 1 tsp clover honey
- 2 tbsp. l diced red onion
- 1 small chilli, peeled and chopped cubes
- 2 tbsp. l finely chopped chives
- 2 tbsp. l finely chopped cilantro
- 2 tbsp. l finely chopped tarragon
Recipes with similar ingredients: chili pepper, rice vinegar, lime juice, chives, cilantro, tarragon, honey
Recipe preparation:
- Light the grill to a high, direct heat.
- In a small bowl, mix vinegar, lime juice, honey, onion, pepper chili, chopped herbs, a little salt and pepper. Leave at room temperature for 10 minutes to mix flavors.
- Open the shells over the bowl to prevent spilling oyster juice. Pour the liquid that has spilled into the bowl back into the lower sink with oyster. Put the oysters on the grill and fry for 4 minutes for the liquid to boil, but the clam was still damp in center.
- Gently place the sinks on the dish with tongs and pour each oyster mignonett sauce. This dish can be served with pomegranate and tomato salsa.
