Deviled Oysters with Quinoa
- 2 tomatoes
- 2 white spring onions
- 1 1/8 inch ginger (3 cm)
- 1 garlic clove
- 12 oysters
- 1 thin slice air-dried bacon
- 2 pinches Espelette pepper
- 3 tablespoons wine vinegar
- 8 3/4 ounces mixed red and white quinoa (250 g)
- 2 tablespoons sesame seeds
- 2 tablespoons olive oil
- dark Chinese soy sauce
Step 1: Vegetables and Oysters
Blanch and seed the tomatoes, and cut into small pieces.
Peel and wash the onions, then slice both the stalks and bulbs.
Peel and chop the ginger, and peel and thinly slice the garlic.
Boil a little water in the pot of a couscoussier or steamer. Place the oysters in the upper basket to open them.
Allow to cool slightly, then remove them from the shells, taking care to reserve their liquor.
Place in a dish, drizzle with thick soy sauce and leave to marinate.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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