Cooking time: 15 min
Fino and Manzanilla are world famous for being the best wine to accompany ham and shellfish. Manzanilla is comparable to the briny liquor of oysters, it is dry, saline and born near the ocean which makes for a perfect pairing.
Before preparing them, clean them gently with a kitchen brush under the tap and discard those that are broken or open. With a clean cloth hold the oyster in your hand and use an oyster shucking knife to separate the shells.
Cut the muscle that holds the oyster glued to the shell by moving the knife carefully to avoid breaking the oyster, which is very delicate.
They can be opened in advance (even the day before) and stored in the refrigerator covered with their shell and a damp cloth.
Present on a tray of crushed ice or on a bed of salt flakes, decorated with lemon. Garnish with salt flakes, lemon, and fresh pepper.
To present at the table if you opt for the 'natural' place on a plate or tray on crushed ice, or on a bed of salt flakes, decorated with lemon.
Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.
Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings.
Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.
Perfect with fish, seafood and all styles of food from the sea.
In traditional wide rimmed catavinos or in a white wine glass.
