Raw Oysters With Dulse Mignonette
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- Prep Time20 mins
- Total Time20 mins
- Makes8 servings
(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.
Ingredients
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
Instructions
Peel and cut cucumber in half lengthwise. Scoop out and discard seeds. Finely chop cucumber into small cubes. (You should have about 2 tbsp.)
Stir cucumber with dulse flakes, rice vinegar and water in a small bowl.
Fill a platter with crushed ice (or kosher salt) to make a secure bed for oysters to sit on.
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.