Remoulade Oysters

Name: Remoulade Oysters
Prep time: 30 min
Total time: 30 min
Yield: 2 dozen
Ingredients: 3/4 cup (125 g) finely diced celeriac or parsnip; 1 tbsp finely diced dill pickles; 1 tbsp (15 ml) mayonnaise; 2 tsp (10 ml) white wine vinegar; 1 tsp (5 ml) Dijon mustard; 1 tsp chopped capers; 1/2 tsp (2.5 ml) prepared horseradish; 1 small green onion, chopped; 24 oysters, scrubbed clean

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Preparation 30 MIN

Sinking 15 MIN
Servings 1
Makes 2 dozen

It’s a myth that you have to shuck your oysters seconds before serving. Time it so the shucking is done before the doorbell first chimes, then put your salty brother-in-law to work topping bivalves with the zesty remoulade sauce you made yesterday. After that, it’s slurp city.

Ingredients
Preparation

Ingredients

3/4 cup (125 g) finely diced celeriac or parsnip
1 tbsp finely diced dill pickles
1 tbsp (15 ml) mayonnaise
2 tsp (10 ml) white wine vinegar
1 tsp (5 ml) Dijon mustard
1 tsp chopped capers
1/2 tsp (2.5 ml) prepared horseradish
1 small green onion, chopped
24 oysters, scrubbed clean

Preparation

In a bowl, combine all the ingredients except the oysters. Season with pepper. Let macerate for at least 15 minutes.
Shuck the oysters and separate the flesh from the shell. Place on a serving platter atop crushed ice.
Top the oysters with the remoulade, as desired.