Oysters with salsa verde

00807 OYSTERS with GREEN SAUCE INGREDIENTS for 4 PEOPLE 12 fresh oysters, 80 g parsley leaves 2 tablespoons fresh mint leaves, an anchovy fillet in oil, a clove of garlic, 2 tablespoons of capers in brine, a teaspoon of grated lemon rind, 1/2 teaspoon Dijon mustard, 80 ml of olive oil.

Carefully wash the parsley and Mint; drain and pat dry the leaves with a paper towel.

Place in mixing bowl of a food processor with the well drained capers, anchovy fillet, the garlic, 1/2 teaspoon grated lemon zest and mustard.

Actuate the robot and blend until obtaining a homogeneous mixture; without ceasing to whip pour flush olive oil: blend until you have a smooth and creamy.

Open the oysters and place on a serving dish, pour the prepared cream, sprinkle with the rest of the lemon peel and serve well.