Pacific Oysters with Asian Vinaigrette

Pacific Oysters with Asian Vinaigrette Recipe

Even though Pacific oysters are available all year round, they are best in winter.–Darina Allen

Pacific Oysters with Asian Vinaigrette Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 8

Ingredients

  • 32 to 40 Pacific oysters
  • For the Asian vinaigrette
  • 1/2 to 1 teaspoon peeled and finely grated fresh ginger
  • 1/3 cup rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1/2 cup sunflower oil
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon lemon juice
  • For the garnish
  • Fresh seaweed, if available
  • Chives or cilantro sprigs

Directions

  • Make the Asian vinaigrette
  • 1. Mix all the ingredients in a glass jar. Seal and shake well.
  • Assemble
  • 2. If you can get some, place a little fresh seaweed on each plate. Arrange 4 to 5 oysters per person on top and spoon a little vinaigrette over each one.
  • 3. Either top the oysters with finely chopped chives, or a crisscross of 2 longer chives, or a sprig of cilantro.

Hey, Got Any Weed, Man?

  • If you can find some fresh seaweed, such as bladder wrack, dip the fronds into boiling water for a second or two and they will turn bright green. Drop the seaweed right into a bowl of iced water to prevent it from continuing to cook, and to set the color. It will make an attractive garnish, which you could eat if you were very hungry but which doesn’t taste delicious. Use it soon, otherwise it will go slimy.
Hungry for more? Chow down on these:

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail