Remoulade Oysters

Remoulade Oysters

  • 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.

Featured in RICARDO Magazine HOLIDAY 2017 (p. 44)
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free

Categories

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

Personal Note

To help you with this recipe

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This professional grade quality set of 4 stainless steel measuring spoons will provide precise measurements for liquid ingredients.

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