Oysters with Tomatoes and Red Wine Sauce

Ingredients

• 4 oysters
• 1 tomato
• 1 tsp chopped parsley
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice
• 1 tbsp argan oil

Instructions

1. 1.

   Score the tomato crosswise, blanch it, cool it in ice water, then peel. Cut into halves, remove seeds and dice the flesh finely. Open the oysters and roughly chop the shellfish meat.

2. 2.

   Sauté briefly in argan oil, add the tomato cubes, and let them soften for a moment. Season with salt and pepper, stir in parsley, adjust with lemon juice, and serve warm as an amuse-bouche.