Raw Oysters With Dulse Mignonette

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20 min


20 min



Raw Oysters With Dulse Mignonette

(Photo: Erik Putz; Produced by: Sun Ngo; Food styling: Ashley Denton; Prop styling: Madeleine Johari)

One of the mouth-watering recipes in our ultimate East Coast seafood boil guide. Enjoy the salty and savoury taste of the Altantic with oysters and dulse.


  • 1/2 mini cucumber
  • 1 tbsp dulse flakes , or finely chopped dulse
  • 1 tbsp seasoned rice vinegar
  • 1 tbsp cold water
  • 24 East Coast oysters , scrubbed clean


  1. Peel and cut cucumber in half lengthwise. Scoop out and discard seeds. Finely chop cucumber into small cubes. (You should have about 2 tbsp.)
  2. Stir cucumber with dulse flakes, rice vinegar and water in a small bowl.
  3. Fill a platter with crushed ice (or kosher salt) to make a secure bed for oysters to sit on.
  4. Shuck oysters and arrange on platter. Serve with dulse mignonette on the side.

Make-ahead tip

Dulse mignonette can be made 1 day in advance. Cover and refrigerate until ready to serve.

No shuck tip

Don’t have a shucker? Grill oysters instead. Preheat barbecue to medium-high. Place oysters flat-side up on grill. Cover and barbecue until shells begin to open, 2 to 6 min. Remove each to a platter as it is done. (Discard any oysters that do not open.) When cool enough to handle, gently slip a small, sharp knife between the shells and carefully slice to release the oyster from the top shell. Remove the top shell, taking care not to pour out the juices.