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
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- 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