Cruse with a jelly of basil

Our Ratings

Ingredients for 4 people:  
·         24 Oysters 
·         6 tomatoes 
·         4 chopped basil leaves 
·         1 finely chopped shallot 
·         1 lemon 
·         1/2 gelatin leaf 
·         2 teaspoons sherry vinegar
·         salt and freshly ground peper
·         coarse sea salt
·         Peel the tomatoes and cut them in half. 
·         Remove the seeds over a bowl so that the juice is retained. 
·         Strain the liquid. 
·         Cut the tomatoes into cubes. 
·         Peel the lemon. 
·         Blanch the lemon skins for 30 seconds in boiling water and cut into pieces. 
·         Soak the gelatin in cold water. 
·         Open the oysters, cut out of the shell and reserve the liquid. 
·         Put the oyster juice in a pan with 5 tbsp of tomato juice, together with the pieces of lemon peel and a few drops of lemon juice. 
·         Bring to boil. 
·         Squeeze out the gelatin and let it dissolve into the sauce. 
·         Add salt and pepper and let cool down. 
·         Mix the tomatoes together with the basil, a few drops of sherry vinegar, the finely chopped shallot, and the salt and pepper. 
·         Spoon the tomato salad in the half-shells, top with an oyster and spoon some cold jelly on. 
·         Put for 10 minutes in the fridge. 
·         Take 4 plates and make 6 small mounds of sea salt.
·         Put on each plate 6 oysters and serve.

Red Oyster® USA

228 East 45th Street, Suite 9E
New York, 10017 NY

+1 212 380 1134

More to explorer

Rolex perpetual watch 1973

How Rolex claimed the oyster.

The Oyster, an amazing creature In many ways, the oyster is a remarkable creature. It cannot walk or swim, it is a

Italian Tarouriech oysters

Growing oysters on a rope

Tarbouriech oysters; a unique breeding process An invitation from Tarbouriech oysters to come to Venice is something you don’t have to think

The Big Oyster book

Oysters in NYC

Oysters in New York City – Learn more and you will love the oyster more than ever! Red Oyster USA is proud