Remoulade Oysters
It’s a myth that you have to shuck your oysters seconds before serving. Time it so the shucking is done before the doorbell first chimes, then put your salty brother-in-law to work topping bivalves with the zesty remoulade sauce you made yesterday. After that, it’s slurp city.
Ingredients
- 3/4 cup (125 g) finely diced celeriac or parsnip
- 1 tbsp finely diced dill pickles
- 1 tbsp (15 ml) mayonnaise
- 2 tsp (10 ml) white wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp chopped capers
- 1/2 tsp (2.5 ml) prepared horseradish
- 1 small green onion, chopped
- 24 oysters, scrubbed clean
Instructions
- In a bowl, combine all the ingredients except the oysters. Season with pepper. Let macerate for at least 15 minutes.
- Shuck the oysters and separate the flesh from the shell. Place on a serving platter atop crushed ice.
- Top the oysters with the remoulade, as desired.
It’s a myth that you have to shuck your oysters seconds before serving. Time it so the shucking is done before the doorbell first chimes, then put your salty brother-in-law to work topping bivalves with the zesty remoulade sauce you made yesterday. After that, it’s slurp city.