This post may contain affiliate links. Please read our disclosure policy.
Why settle for one when you can have three? These Oysters come dressed to impress — bright and tangy with shallot vinegar, smoky and spicy with bacon, and fresh with an Asian twist. It’s a trio worth craving, perfect for spoiling yourself or stealing the spotlight at your next gathering.
Three Flavors, One Obsession
What makes this recipe so special is the contrast — three toppings that turn simple Oysters into something unforgettable. You get layers of flavor in every bite: smoky heat, crisp freshness, and that irresistible tang that lingers just enough to keep you wanting more. They’re quick to prep, elegant to serve, and always a conversation starter. For something playful on the side, try my Esquites (Mexican Street Corn Cups).
And if you’re the kind of person who loves a table full of flavors, these oysters fit right in. Keep the coastal vibe going with buttery Garlic Butter Shrimp. Together, it’s a spread that feels like a little celebration of its own.
Shuck It, Let’s Talk Ingredients.
Because the right flavors make all the difference, these are the stars that turn Oysters into three unforgettable bites:
- Fresh Oysters: The canvas for every flavor, briny and delicate.
- Bacon: Adds a smoky crunch and a hit of richness that pairs perfectly with heat.
- Rice Vinegar: Bright and slightly sweet, it balances the soy and sesame in the Asian twist.
- Salmon Eggs (Ikura): Little bursts of ocean flavor that bring a luxe finish.
- Shallots: Finely minced and sharp, they give the mignonette its signature tang.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Shuck, Dress & Impress
Three ways, eight steps, and plenty of flavor. Follow along and watch each Oyster transform from simple to show-stopping.
Asian:
- Whisk the Base: Mix sugar, soy, rice vinegar, and mirin until dissolved.
- Finish the Sauce – Add vegetable oil, sesame oil, and ginger. Spoon over oysters and top with salmon eggs + chives.
Patrick:
- Crisp the Bacon: Slice into thin strips and fry until golden.
- Mix the Heat – Combine tomato sauce, Worcestershire, and Tabasco.
- Top & Grill – Arrange oysters on rock salt, add bacon and 1 tsp sauce each. Grill 2 minutes at 200°C/400°F.
- Garnish & Serve – Rest 1 minute, sprinkle parsley, and serve over fresh rock salt.
Shallot Vinegar (Mignonette):
- Make the Mix – Combine minced shallot, red wine vinegar, and pepper. Let’s sit for 2+ hours.
- Spoon & Serve – Spoon over oysters just before serving.
Round out your platter with sides that match the vibe. Buttery Garlic Mushrooms bring rich, herby flavor in minutes, while Garlic Browned Butter Baked Asparagus adds a bright, elegant touch.
If you’re craving more seafood, Crispy Baked Shrimp Scampi delivers golden garlic-parmesan crunch, and the Classic Spanish Paella makes a bold, share-worthy centerpiece. Together, they turn your Oysters into a full celebration.
FAQs
Look for tightly closed shells or ones that snap shut when tapped. Fresh oysters should smell clean and briny, like the ocean.
Yes! The Patrick sauce and mignonette can be prepared a few hours in advance. The Asian dressing is best made fresh, but you can whisk it and chill briefly before serving.
Nestle them on a tray lined with rock salt or crushed ice. It keeps them steady and makes the presentation feel restaurant-worthy.
A grill gives the best results, but a hot oven broiler works just as well—just keep an eye on them so they don’t overcook.
See It In Action: Step-By-Step
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
Oysters 3 Ways Recipe
Ingredients
Asian
- 1 tbsp white sugar
- ½ tsp japanese soy sauce
- 2 tbsp rice vinegar
- 2 tsp mirin
- 3 tbsp vegetable oil
- 2 tsp sesame oil
- ½ tsp grated ginger
- salmon eggs
- chives
Patrick
- 2 rashers bacon
- ¼ cup tomato sauce
- 1 tbsp worcestershire sauce
- 1½ tsp tabasco sauce
- 1 tbsp parsley finely chopped
Shallot Vinegar (Mignonette)
- 2 tbsp shallot finely minced
- 2 ½ tbsp red wine vinegar
- 1 tsp pepper
Instructions
Asian
- Combine sugar, soy sauce, rice vinegar, and mirin in a jug or bowl. Whisk until sugar is dissolved.
- Add vegetable oil, sesame oil, and ginger. Whisk again and use immediately over oysters, garnished with salmon eggs and chives.
Patrick
- Preheat broiler to 400°F (200°C).
- Cut bacon into fine strips. Fry over high heat until lightly golden and starting to crisp.
- Combine tomato sauce, Worcestershire sauce, and Tabasco in a small bowl.
- Place oysters on a tray lined with rock salt. Divide bacon evenly between oysters, top each with the sauce mixture.
- Grill for 2 minutes or until sauce is bubbling.
- Remove, sprinkle with parsley, and serve on fresh rock salt.
Shallot Vinegar (Mignonette)
- Mix shallot, vinegar, and pepper in a small bowl. Set aside for at least 2 hours to let flavours meld.
- Spoon over oysters just before serving.
Notes
Notes From The Shell
Because a few extra details can take your oysters from good to unforgettable, here are some tips to keep in mind:-
Serving Size for Mignonette
Use about ¼ teaspoon (1.2 ml) for small oysters and ¾ teaspoon (3.7 ml) for large. A light drizzle is all you need—don’t drown them. -
Chill Your Oysters
Keep oysters over crushed ice or rock salt until the moment you serve. It keeps them cold, steady, and picture-perfect. -
Make Ahead
The shallot vinegar (mignonette) can be prepared several hours in advance, even a day before. Flavors meld better with time. -
No Grill? No Problem
If you don’t have a grill, the Patrick oysters can go under a hot broiler for 2 minutes. Just watch closely—they’re ready when the sauce starts to bubble.
Nutrition information is automatically calculated, so should only be used as an approximation.
