Oysters with Parsley Salsa Verde

Ingredients

• 0.5 Bund parsley
• 1 Spring onion
• 2 EL capers
• 6 green olives (pitted)
• 0.5 lemon
• 2 EL olive oil
• Salt
• Pepper
• 8 oysters

Instructions

1. 1.

   Wash and dry parsley, remove leaves and finely chop.

2. 2.

   Clean and slice spring onion into thin rings. Drain capers and chop; finely chop olives.

3. 3.

   Squeeze lemon juice. Whisk parsley and other prepared ingredients with olive oil, 1 EL lemon juice, salt and pepper in a bowl and let rest for about 30 minutes.

4. 4.

   Fold a kitchen towel several times and place one oyster on the towel with the round shell side down.

5. 5.

   Cover the oyster with the towel. Hold the shell with one hand and then lay the towel over your hand (or wear an oyster glove). Insert the tip of the oyster knife into the pointed side between the shells.

6. 6.

   Press the blade as deep as possible between the shells, gently twist the knife to lift the shells slightly, then slide the knife along the inner upper shell edge into the oyster and cut through the closing muscle. Lift the upper shell half.

7. 7.

   Carefully remove any broken shell pieces if present. Open remaining oysters similarly. Arrange oysters on a chilled plate with ice and serve with green sauce.

8. 8.