Tartare of Oysters Tartine

A delicious oyster recipe for lovers of this salty shellfish

A recipe from Mireille Guiliano, author of numerous books including French Women Don’t Get Fat and The French Women Don’t Get Fat Cookbook

“I recently concocted this after trying it first at l’Huitrade in Paris: a tartare of oysters on a tartine. Very clever… and easy to do. A real conversation piece as most people will have never tried it before…

I served it with a glass of white wine…and four of us had it as an aperitif…”

Serves 4 aperitifs

2 slices of a good whole wheat or country bread, toasted and slightly butter using salted butter
12 oysters, shucked and chopped (do keep the liquor too)
Juice of a lemon
6 stems of chives, washed and chopped
20 g fresh ginger, peeled and thinly minced
1 TB olive oil
Freshly ground pepper

Method

Mix lemon juice, chives, ginger and olive oil. Add chopped oysters and liquor and stir gently. Season to taste.

Cut toasted slices in halves and spread oyster mixture evenly for 4 portions.

Serve immediately.