Oysters for Christmas



Oysters for Christmas

Oysters are one of the great celebration foods. Over the centuries, poor and rich alike have cooked or ordered them, whether the occasion be intimate and romantic or flamboyant and festive. What better way to celebrate Christmas than with some oysters and a glass of your favourite bubbly?  Serving oysters  for pre-Christmas cocktail parties is the best way to go. It may seem a little intimidating to open an oyster, but after a little practice it gets easier. Classically oysters are served raw on the half shell with a little mignonette sauce, which refers in French to “black pepper,” but you can also enjoy them without any sauce at all. Find here 3 ways on how to serve oysters. The ultimate festive indulgence.


Mignonette sauce Ingredients:

24 small-to-medium oysters

2/3 cup champagne vinegar or white-wine vinegar or red-wine vinegar

1 teaspoon sugar

2 tablespoons finely diced shallot

Sea salt and ground black pepper

This vinegar based sauce is the perfect seafood partner. Combine vinegars, pepper and eschalots in a bowl. Season with sea salt and mix to combine. Set aside for 15 minutes for flavours to develop. Serve with oysters.



Lemon and Gin Dressing Ingredients:

¼c light olive oil

1 teaspoon lemon juice

1 teaspoon white wine vinegar

1 teaspoon gin

chopped chives

Sea salt and ground black pepper

How to: Mix oil, lemon juice, vinegar, gin and chives together in a bowl.  Season with salt and pepper to taste. Spoon dressing over the oysters and serve.


Or the most classic way to serve oysters:  Lemon & Tabasco

Any favorites?

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