Meat, poultry, fish

oysters, Sligro, Immediate, Jsper Bosman, Laura Vijselaar

Oysters in red wine sauce

In the 19th century oysters were so plentiful, they were used as filling in recipes to bulk up pies and stews. Since, supplies have dwindled dramatically and today they are highly prized and seen as a delicacy. Try this luxurious oyster starter to impress your friends.

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Quantity: Serves 3-4


75 ml of red wine
30 ml ruby port
15 ml red wine vinegar
2 shallots, chopped
3 sprigs of thyme and extra to garnish
30 ml of olive oil
30 g Serrano ham, cut into strips
½ tsp cornstarch
6 large fresh oysters


To prepare the oysters- Pour the wine, port and wine vinegar in a small saucepan. Add the shallots and thyme and cook all ingredients gently for 10 minutes.

Meanwhile heat the oil in a frying pan and fry the diced ham until crispy. Stir the cornstarch with a little water to make a paste. Whisk into the sauce, and let it bubble away for a few minutes until the sauce thickens. Strain the sauce, pour back into the pan and season with pepper.

Shuck the oysters and drain off. Pour warm red wine sauce into each shell, top with an oyster, diced ham and a sprig of thyme. Serve warm.