- 100 g natural yogurt
- 16 radishes
- 12 oysters
- 12 leaves (shoots) of oyster grass (Mertensia maritima)
- extra virgin olive oil
For the recipe of the oyster and radish, open the oysters keeping their water, remove the molluscs and rinse them, then put them back in their shells. Filter the water from the oysters and pour it into the shells to keep the molluscs moist.
Blend half of the yogurt with the peel of 8 radishes and pass the cream obtained through a sieve, obtaining a liquid sauce. Mix it with the remaining yogurt, adding a pinch of salt and drops of extra virgin olive oil.
Cut the remaining radishes into strips and soak them in water and ice.
Serve oysters with radishes, accompanying with the sauce and completing with the oyster grass.
To know: there are not only French oysters. Italy also boasts a production of excellent quality, between the Po Delta, the Gulf of Poets in Liguria and San Teodoro, in Sardinia. Try, for example, the Tarbouriechs of the Po Delta, fleshy and with a sweet and vegetable flavor.
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