Not many things pair better with a plate of raw oysters than our beautifully crisp Sauvignon Blanc. Bring out the superb brightness of ripe citrus peel and mineral notes with our 6 recipes for dressing your favorite seafood, using fresh, organic ingredients.
Ingredients
- All recipes below to be served with raw oysters. Additional ingredients are listed with their corresponding recipe.
Instructions
Prepare the Oysters
Instructions: To clean, rinse oysters under cold running water. Cover them with crushed ice while shaking them to keep cool and clean away any dirt. To shuck them, wrap a small kitchen towel over one hand and hold the oyster firmly. Using an oyster shucking knife in the other hand, place the tip at the base of the hinge, twist the knife using pressure, then lever the knife upwards or twist to prise open.
Apple Ginger Mignonette
- ½ cup white wine vinegar
- 1 tsp. grated fresh ginger
- 2 tsp. minced shallot
- 2 Tbsp. small diced green apple
- Salt
Instructions: Combine all ingredients, salt to taste, and blend.
Spicy Heirloom Tomato Relish
- 1 medium-sized heirloom tomato
- 2 Tbsp. sherry vinegar
- ¼ tsp. Worcestershire sauce
- 4 dashes Tabasco sauce
- Salt and pepper
Instructions: Grate tomato over a bowl, discard skin. Add remaining ingredients to tomato pulp, salt and pepper to taste, and chill.
Cucumber Salsa
- 1 small cucumber
- ¼ cup white wine vinegar
- 1 lime, juiced
- 1 tsp sugar
- 2 tsp. minced shallots
- 2 tsp. chopped cilantro
- Salt and pepper
Instructions: Peel and deseed the cucumber, cut flesh into small dice. Mix with remaining ingredients, salt and pepper to taste, and chill for 1 hour to marinate the cucumber.
Classic Cocktail Sauce
- ½ cup ketchup
- 3 Tbsp. prepared horseradish
- 2 tsp. freshly squeezed lemon juice
- 2 tsp. Worcestershire sauce
Instructions: Blend all ingredients together.
Creme Fraiche and Dill with Fresh Lemon
- ½ cup crème fraiche
- 2 tsp. chopped fresh dill
- 1 Tbsp. freshly squeezed lemon juice
- Salt
Instructions: Blend all ingredients together and salt to taste.
Chimichurri
- 1 Cup cleaned parsley leaves, no stems
- 1 tsp. fresh oregano leaves
- 1 large clove garlic
- 1/3 cup extra virgin olive oil
- 2 tsp. red wine vinegar
- Salt and pepper
Instructions: Finely mince garlic clove. Chop parsley and oregano together with garlic to form a rough paste. Scrape into bowl and add olive oil, vinegar, and season with salt and pepper to taste.
Place oysters on a serving plate, dress with desired toppings, and serve.
