Recipe: Gin-Tonic oysters

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time: toppings you must try if you love oysters.

Oysters, who doesn't love them! Have you never eaten an oyster? Then try one first without any fuss. An oyster is delicious with a bit of lemon juice, to give it a subtle sourness, combined with a pinch of black pepper. It’s also tasty in combination with raspberry vinegar and shallot. But what really is a party: gin and tonic oysters! touch The mussel season is getting longer. A frequently heard saying: mussels are good in the months with an 'r' in them, although the best period, in my opinion, is from mid-October to early March. And then you definitely want to try these toppings for your oyster.

The mussel season is getting longer. A commonly heard saying: mussels are good in the months with an ‘r’ in them. Although the best period, in my opinion, is from mid-October to early March. And then you definitely want to try these toppings for your oyster.

You really don't have to be a top chef to create an ultimate flavor explosion. In its purest form, gin and oysters are a beautiful match. The guys behind the surprisingly smooth
Hermit Dutch Coastal Gin pour a splash of gin directly on oysters (but also on other shellfish and seafood) – and it’s a great combination. The fresh citrus flavor and light salty aftertaste of Hermit combine wonderfully with seafood. And to complete the party, you drink the award-winning Hermit gin and tonic with it. Serve with Fever-Tree Mediterranean (or Indian) tonic, grapefruit zest, and sea asparagus, and voilà: everything is perfectly balanced. pour a splash of gin directly on oysters (but also on other shellfish and seafood) – and it’s a fantastic combination. The fresh citrus flavor and light salty aftertaste of Hermit pairs wonderfully with sea treasures. And to complete the party, you drink the award-winning Hermit gin and tonic with it. Serve with Fever-tree Mediterranean (or Indian) tonic, grapefruit zest, and sea asparagus. And voilà: everything is perfectly balanced.

Two-star chef Edwin Vinke from restaurant the
Kromme Watergang in Zeeland Sluis knows how to handle oysters. He tells in his new cookbook Ruige kost that he wrote together with Bløf singer Paskal Jakobsen, that everyone who comes to eat with him must at least try one Zeeland oyster. 'That has always been our motto. And that was not so easy until we started making them with spicy fish sauce. Problem solved!' You can find the recipe in that he wrote together with BLØF singer Paskal Jakobsen, that everyone who comes to eat with him must at least try one Zeeland oyster. ‘That has always been our motto. And that was not so easy until we started making them with spicy fish sauce. Problem solved!’ You can find the recipe in that he wrote together with Bløf singer Paskal Jakobsen, that everyone who comes to eat with him must at least try one Zeeland oyster. 'That has always been our motto. And that was not so easy until we started making them with spicy fish sauce. Problem solved!' You can find the recipe in.

The fact that spicy and salty is a good combination is also proven by the topping sambal matah. With the recipe from
The fact that spicy and salty are a good combination is also proven by the sambal matah topping. With the recipe from chef Pascal Jalhay For the lovers: with coriander.

Coriander:
you love it or you hate it there's no middle ground. I find myself in the lover camp and this is really one of my favorites:, oysters with Thai coriander dressing from Julius Jaspers . And it’s also super easy to make, which is nice!. And it’s also super easy to make – which is nice!

Although oysters can vary greatly in taste, they have one thing in common: they all taste soft and salty. A fresh and young white wine that does not overpower the flavor of the oysters goes well with them. My
with oysters: all-time favorite ! Especially Blanc de Blancs champagnes go well with oysters; these are champagnes made from pure Chardonnay grapes. For example, try the delicious combination of oysters and the Blanc de Blancs from Ruinart. of champagne! Especially Blanc de Blancs champagnes go well with oysters; these are champagnes made from only chardonnay grapes. For example, try the delicious combination of oysters and the Blanc de Blancs from Ruinart.