Pacific Oysters with Asian Vinaigrette

Pacific Oysters with Asian Vinaigrette

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

Pacific Oysters with Asian Vinaigrette

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

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  • For the Asian vinaigrette
  • For the garnish

Directions

Make the Asian vinaigrette
Mix all the ingredients in a glass jar. Seal and shake well.
Assemble
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.
Either top the oysters with finely chopped chives, or a crisscross of 2 longer chives, or a sprig of cilantro.
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Tuxedo Variation

  • Hey, Got Any Weed, Man?
  • Tux variation

    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.

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