Oysters 3 Ways Recipe
An easy guide to Oysters 3 Ways — Asian with salmon eggs, smoky Patrick with bacon, and classic Shallot vinegar (mignonette). Elegant, simple, and delicious.
Servings: 10 oysters per flavour
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.