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3 sauces for oysters on the half-shell

There’s nothing better than sharing a plate oysters on the half-shell with friends! They don’t need much seasoning... A few drops of lemon juice, a dash of quality wine vinegar. For a new experience, try them with these three suggestions to add a touch of zest and crunch: Caper sauce; diced apple and celery drizzled with lemon; sweet and sour pomegranate sauce.


For 4 servings
Preparation : 30 min

My Opinel kitchen knives:

Oyster & shellfish knife to open oysters
Chef’s knife to cut and dice vegetables
Paring knife to peel shallots
Peeler to remove lemon zest


2 dozen oysters
1 shallot
1 organic or untreated lemon
4 sprigs flat-leaf parsley
2 tbsp small capers
1 tbsp red wine vinegar
1 tsp walnut oil
2 pinches aniseed
1/2 acid and crisp apple
1 tender stalk celery
1 pomegranate
2 tbsp pomegranate molasses
2 tsp balsamic vinegar
2 tbsp apple juice

Rinse and brush the oysters. With oyster & shellfish knife, open oysters half an hour before eating. Drain and place in a dish. Refrigerate while you prepare the sauces.

Caper sauce: Peel and finely chop the shallot. Rinse, dry and remove half the zest of one lemon (avoid white skin) and cut as finely as possible. Rinse, remove the leaves from the stalk and chop the parsley. Mix the capers, shallot and lemon zest. Add the wine vinegar and mix. Finally, add the chopped parsley.

Diced apple and celery: Squeeze the lemon and mix juice with walnut oil and aniseed. Finely dice half an apple and finely chop celery. Add these to lemon juice and walnut oil mix.

Sweet and sour pomegranate sauce: Cut the pomegranate into quarters. Remove seeds by placing the pomegranate in a bowl of cold water: the seeds will fall to the bottom and the bitter membranes will float to the surface. Combine the pomegranate molasses with balsamic vinegar and apple juice. Add a few pomegranate seeds.
Everyone can then select a sauce and add a spoonful to their oyster.

Tip: Opening oysters

  • Place the oyster in your left hand, protected with a folded cloth if needed, with the hinge (pointed part of the oyster) towards your wrist and the hollow shell in your hand. For lefties: Place the oyster in your right hand, with hinge towards fingers and the hollow shell in your hand.
  • Place your thumb on the blade: only ½ to 1” of the tip of the knife should be visible between the thumb and the forefinger.
  • If you’re right-handed, insert the blade 2/3 of the way up shell when starting from the hinge) using a small rotating movement. For lefties, insert the blade at the level of your little finger.
  • Cut the adductor muscle.
  • Lift and detach the flesh from the upper shell.
  • Drain water as it may contain shell fragments.

Chef : Céline Mennetrier
Crédit Photos : Aurélie Jeannette