Oysters with Red Wine Vinaigrette is one of those dishes my husband and I would always order out. If I knew it was as easy as visiting my fish shop and mixing a few ingredients together, I would have started making it at home much sooner! The key is to ensure your oysters are as fresh as possible, and have your fishmonger shuck them for you if you are not comfortable doing it yourself. We love enjoying this dish on a date night in. This recipe traditionally calls for eschalot. I use red onion, which is more intense in flavour and much more easily accessible.
Can you make Oysters with Red Wine Vinaigrette ahead of time?
Prepare the dressing and refrigerate it for up to 2 days before serving.
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Oysters with Red Wine Vinaigrette
- Total Time: 5 mins
- Yield: 2 1x
Ingredients
- 12 natural small to medium-sized Sydney rock oysters (or oysters of choice)
Dressing
- ½ red onion, finely chopped
- ½ cup (120 ml) red wine vinegar
- ½ tsp freshly cracked black pepper
- ½ tsp salt
Instructions
- Combine the dressing ingredients.
- Place the oysters on a serving plate and drizzle with dressing.
Notes
MAKE AHEAD
Prepare the dressing and refrigerate it for up to 2 days before serving.
LEFTOVERS
Any leftover dressing can be refrigerated for up to 2 days, but the oysters should be eaten shortly after dressing them.
- Prep Time: 5 mins
- Category: entre, seafood, Oysters with Red Wine Vinaigrette, oysters
- Method: combine
- Cuisine: French
