Oysters, Three Ways

Oysters, Three Ways

Aw shucks, you really know how to spoil your guests. All dressed up in three deliciously distinct sauces, these oysters make the ultimate appetizer.

This dish is impressive, but there’s no reason to be intimidated. Our pros at the seafood counter will happily handle the shucking and prepping, leaving you with nothing but the fun part. Simply prepare your trio of sauces, spoon them atop the oysters, and share with your favorite people.

If you’re short on time, feel free to cut out the cucumber granita. Not big on spice? Skip the hot sauce and stick to the mustard seed mignonette. As far as we’re concerned, oysters are best served one way — however you’d like!

 

Mustard Seed Mignonette

Prep

15-50 min

Oven

X

Cook

25-35 min


Print

Serves 2

INGREDIENTS

1 dozen Bristol Farms oysters
Fresh seaweed (for garnish; optional)
Rock salt (for garnish; optional)

1 shallot, minced
1 Persian cucumber, seeded and diced
1/2 cup champagne vinegar
1 tsp whole mustard seeds
1 tsp fresh dill, chopped
Pinch of fresh cracked black pepper
Fresh dill sprigs (for garnish; optional)

DIRECTIONS

Place freshly-chilled oysters atop an ice-lined tray.

Mix shallot, Persian cucumber, vinegar, mustard seeds, dill, and black pepper in a small bowl. Keep mignonette covered and chilled.

Gently spoon mignonette over oysters just before serving, and garnish with dill sprigs.

Plate oysters over ice with seaweed and rock salt. Serve immediately with chilled white wine or sparkling water.

Spicy Sriracha Sauce

Prep

5-10 min

Oven

X

Cook

15-20 min


Print

Serves 2

INGREDIENTS

1 dozen Bristol Farms oysters
Fresh seaweed (for garnish; optional)
Rock salt (for garnish; optional)

1 tbsp sriracha
1 tbsp Chung Jung One Gochujang chili sauce
Tabasco (to taste)

DIRECTIONS

Lightly whisk sriracha and gochujang with a small splash of Tabasco and lime juice, to taste.

Gently spoon sauce over oysters just before serving.

Plate oysters over ice. Serve immediately with chilled white wine or sparkling water.

Cucumber Lime Granita

Prep

15-20 min

Oven

X

Cook

4 hrs 15 min


Print

Serves 2

INGREDIENTS

1 dozen Bristol Farms oysters
Fresh seaweed (for garnish; optional)
Rock salt (for garnish; optional)

1 English cucumber, peeled and seeded
2 limes, juiced
1/2 tsp Jalapeño Tabasco
Pinch of kosher salt

DIRECTIONS

Place freshly-chilled oysters atop an ice-lined tray.

Blend English cucumber and Jalapeño Tabasco with lime juice and pinch of salt.

Transfer to a shallow Tupperware bowl, cover, and freeze for two hours.

Use a fork to scrape into icy shards and repeat two hours later, forming a crystallized granita.

Gently spoon granita over oysters just before serving.

Plate oysters over ice. Serve immediately with chilled white wine or sparkling water.

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