Oysters with Tomato Sauce
94 / 100
Slice tomato crosswise, blanch, drain, rinse with cold water and peel. Cut tomatoes in half, remove core and dice into small pieces. Shuck oysters and coarsely chop meat.
Heat argan oil in a pan, sauté diced tomatoes, add mussels, sauté briefly and season with salt, pepper, parsley and lemon juice. Serve while warm with red wine if desired.