Oysters, preserved bell peppers and smoked lard

This dish can be adapted for an aperitif or a festive meal – simply opt for a different size of oyster to suit. It’s a mouthwatering dish that’s so simple to prepare!

List of ingredients

Serves 2

2 red peppers (bell peppers)
3 slices of smoked bacon
10 to 12 Marennes Oléron Oysters
As an aperitif : size four.
As a main course : size 2 or 3.

Difficulty :
  • 3 sur 4
  • 3 sur 4

Oysters, Red Pepper and Smoked Bacon

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 fry on low heat. 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.

To go onto the Marennes Olérons Oyster website, click here.

Oysters and Chablis/Chablis/Bourgogne/Burgundy/French wine/AOC Chablis