24 opened oysters
1 small egg
3 tablespoons of olive oil
1/2 cup of plain unflavored yogurt
3 chopped green onions
2 finely minced garlic cloves
1 1/2 tablespoons of freshly squeezed lemon juice
1 tablespoon of mustard
to taste salt and black pepper
1 tablespoon of chopped parsley
24 opened oysters
1 small egg
3 tablespoons of olive oil
1/2 cup of plain unflavored yogurt
3 chopped green onions
2 finely minced garlic cloves
1 1/2 tablespoons of freshly squeezed lemon juice
1 tablespoon of mustard
to taste salt and black pepper
1 tablespoon of chopped parsley
Place the egg in a large bowl
Whisking (with an electric whisk), slowly add the olive oil
Add the remaining ingredients and mix well
Place the sauce in 4 small bowls and around arrange 6 oysters for each person
Serve 4 times.
