RECIPE

Raw Oysters & 3 Sauces

Recipe Created For

3.5 L Braiser

Main Course

Seafood

Cook Time

Over 2 Hours

Serving Size

Cook Mode

INGREDIENTS

24 raw oysters
Crushed ice
Lemon and lime wedges

Cucumber-Horseradish Granita

2 small Lebanese cucumbers, roughly chopped
½ green apple, cored and roughly chopped
¼ cup (60 ml) mint leaves
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) prepared horseradish, or more to taste
2 tsp (10 ml) sugar
1 generous pinch salt

Mignonette Sauce

2 small shallots, finely chopped
½ cup (125 ml) Champagne vinegar
¼ cup (60 ml) red wine vinegar
1 tsp (5 ml) honey
½ tsp (2.5 ml) crushed pink peppercorns
½ tsp (2.5 ml) crushed black peppercorns
1 pinch salt

Mango-Lime Sauce

1 lime
½ cup (125 ml) mango, peeled and cut into small dice
½ cup (125 ml) chopped cilantro leaves
¼ cup (60 ml) Vietnamese dipping sauce (nuoc cham)
1 red bird’s eye chili pepper, finely chopped

Like hidden gems, oysters are nature’s gifts to food lovers, each wrapped tightly in a rugged shell. Much of the fun comes from the ritual and presentation: the shucking and placement of each oyster, adding the mignonette, then slurping back each delicious morsel. Oysters deliver a prep time to satisfaction ratio that is off the charts.

The Mini Round Cocotte is the perfect piece of cookware to serve this delicious dish, ensuring your oysters take center stage at the dinner table. This versatile piece of cookware features a generous surface, ideal for filing it up with ice and up to 24 oysters. Our Ramekins can then be used to stage the three sauces, including the Cucumber-Horseradish Granita, Mignonette Sauce, and Mango-Lime Sauce.

Our Raw Oysters and Three Sauces is the ultimate appetizer when entertaining friends and family, offering a dish that is equally delicious as it is fun to share. This recipe can be prepared in just under two hours, serving up to four people at a time. Be sure to grab your Oyster Knife and get shucking!

INGREDIENTS

24 raw oysters
Crushed ice
Lemon and lime wedges

Cucumber-Horseradish Granita

2 small Lebanese cucumbers, roughly chopped
½ green apple, cored and roughly chopped
¼ cup (60 ml) mint leaves
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) prepared horseradish, or more to taste
2 tsp (10 ml) sugar
1 generous pinch salt

Mignonette Sauce

2 small shallots, finely chopped
½ cup (125 ml) Champagne vinegar
¼ cup (60 ml) red wine vinegar
1 tsp (5 ml) honey
½ tsp (2.5 ml) crushed pink peppercorns
½ tsp (2.5 ml) crushed black peppercorns
1 pinch salt

Mango-Lime Sauce

1 lime
½ cup (125 ml) mango, peeled and cut into small dice
½ cup (125 ml) chopped cilantro leaves
¼ cup (60 ml) Vietnamese dipping sauce (nuoc cham)
1 red bird’s eye chili pepper, finely chopped

EQUIPMENT

INSTRUCTIONS

Cucumber-Horseradish Granita

Place a Ramekin or Mini Cocotte in the freezer.

Place all of the ingredients in a food processor and blend until finely chopped.

Transfer the mixture to the chilled Ramekin or Mini Cocotte. Freeze for 2 hours. Use a fork to scrape the granita into fine ice crystals. Freeze until ready to serve. Leave out for a few minutes to soften before using.

Mignonette Sauce

In a Ramekin or Mini Cocotte, combine all of the ingredients. Let sit at room temperature for at least 1 hour before serving.

Mango-Lime Sauce

On a work surface, finely zest the lime. Place the zest in a Ramekin or Mini Cocotte. Cut away the remaining peel and white pith from the lime and discard. Working over the Ramekin or Mini Cocotte to catch the lime juice, cut between the membranes to remove the lime segments. Chop the segments into small pieces and place in the Ramekin or Mini Cocotte.

Add the remaining ingredients to the Ramekin or Mini Cocotte and stir to combine. Let sit at room temperature for at least 1 hour before serving.

When ready to serve, shuck the oysters with an Oyster Knife. Slide the Oyster Knife under the flesh to detach it from the shell.

Fill a 3.5 L Braiser with crushed ice. Nestle the shucked oysters in the crushed ice and serve immediately with the sauce of your choice, as well as lemon and lime wedges, if desired.