Oyster Accompaniments: 3 Options to Fit Every Taste

A good rule of thumb is never put too much of anything on an oyster. When dressing your oysters, go easy and let their natural flavor shine.These recipes will serve a dozen oysters or more. Adjust amounts as needed.
Photography By Chip Riegel | September 15, 2010


Chablis Mignonette with Green Peppercorn

Combine first 4 ingredients and refrigerate overnight to allow flavors to develop. Top oysters sparingly, adding 1 green peppercorn each.

Cucumber and Jalapeño Salsa

Combine all ingredients and refrigerate for 1 hour or overnight. Top each oyster sparingly.

Cherry Tomato “Cocktail Sauce”

Top each oyster with a tomato slice, a tiny bit of horseradish, lemon zest and chives.

Recipe by Wayne Bush, Matunuck Oyster Bar

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Chablis Mignonette with Green Peppercorn
  • 1⁄3 cup good-quality French Chablis (reserve the rest for washing down your oysters!)
  • 2⁄3 cup Champagne vinegar
  • 1 shallot, minced
  • 1 tablespoon green peppercorn brine
  • 1 green peppercorn per oyster
Cucumber and Jalapeño salsa
  • 1 cucumber, peeled, seeded and minced (or finely grated)
  • ½ teaspoon seeded and minced jalapeño pepper
  • 1 tablespoon Maui onion, minced (Substitute any sweet onion or white onion that has been rinsed after mincing.)
  • 2 tablespoons extra-virgin olive oil
  • Pinch sea salt
Cherry Tomato “Cocktail Sauce”
  • 6 assorted cherry tomatoes, sliced into 1/8-inch discs
  • 2 teaspoons fresh horseradish, washed, peeled and grated, as needed
  • 2 teaspoons lemon zest
  • 2 teaspoons chopped fresh chives
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