huitres marennes oleron

Poivron confit et lard

For 2 persons:

  • 2 red peppers
  • 3 slices of smoked bacon
  • 10 to 12 Marennes Oléron Oysters
  • For aperitif: size four.
    Main course: size 2 or 3.

    Apport calorique / personne :
    Pour un plat : 148 cal.
    Pour l’apéritif : 98 cal.

    Coût moy. /personne : 8,50 €

    Recette suggérée par
    A.CIRELLI – Y. LECLERC L’événement Culinaire

Wash and peel the peppers, chop into small pieces and fry gently in a saucepan with a drop of olive oil. Cut any fat off the bacon and lightly fry. Just before serving remove the bacon from the heat and let it rest on absorbent paper. Cut into small squares.

Take the Marennes Oléron oysters and cut the muscle, leave them in their shells. Add the softened peppers and bacon pieces while still warm.

Our advice for the oysters: The peppery taste calls for an oyster with lots of flesh and a long taste on the palate. Choose Marennes Oléron Red Label Speciales de Claires or Pousses en Claire.
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