The City Magazine Since 1975

Oyster Recipes

Wasabi Cocktail Sauce

By Joe DiMaio, Executive Chef of The Darling

(Yields Approx: 1 Quart)
Note: works well as a dip for roasted oysters or dolloped on the half-shell 

  • 21/2 cups ketchup 
  • 2 Tbs. wasabi paste 
  • 1/4 cup soy sauce 
  • 1 lemon, zested and juiced 
  • 1/2 cup sweet chili sauce 

Combine all ingredients in a bowl. Cover and let flavors meld overnight in the refrigerator. The sealed and refrigerated sauce will keep for a week to 10 days. 


 

Ginger Celery Mignonette

By Joe DiMaio, Executive Chef of The Darling

(Yields Approx: 1 Quart)
Note: works well as a dip for roasted oysters or dolloped on the half-shell 

  • 2 Tbs. peeled and finely grated ginger 
  • 2 Tbs. finely diced celery 
  • 3 cups white wine vinegar 
  • Up to 1 cup water, to taste 
  • Up to 1/4 cup sugar, to taste 
  • Salt & pepper, to taste 

Combine all ingredients in a bowl. Cover and let flavors meld overnight in the refrigerator. The sealed and refrigerated sauce will keep for a week to 10 days. 

 

 

NICO Aioli

by Nico Romo, chef-owner of NICO Oysters & Seafood 
(Yields: 31 1/2 cups) 
Note: ideal for raw oysters on the half-shell 

  • 6 egg yolks 
  • 1 Tbs. red wine vinegar 
  • 1 Tbs. Dijon mustard 
  • 21/2 Tbs. extra-virgin olive oil 
  • 21/2 cups canola oil 
  • 2 Tbs. Cognac 
  • 1 tsp. salt 
  • 1/2 tsp. white pepper 
  • 21/2 Tbs. fresh lemon juice 

In a food processer on medium speed, add egg yolks, red wine vinegar, and Dijon mustard and pulse until combined. While food processer is running, slowly add the oils. Add the remaining ingredients and pulse until combined. The sealed and refrigerated sauce will keep for five days. 

 

 

Camembert Sauce

by Nico Romo, 
chef-owner of NICO Oysters & Seafood 
( Y i e l d s : 1 1 / 2 q u a r t s ) 
Note: use this sauce on broiled oysters or as a dipping sauce for roasted oysters. 

  • 11/4 Tbs. butter 
  • 11/4 Tbs. all-purpose flour 
  • 8 oz. Camembert cheese, diced 
  • 1 qt. heavy cream 
  • 4 Tbs. white wine 
  • 4 egg yolks 
  • 2 shallots, finely julienned 
  • 2 Tbs. freshly chopped flat-leaf parsley 
  • 1 tsp. freshly minced garlic 

In a saucepan over medium heat, heat the butter. Whisk in the flour and cook for one minute. Whisk in the cheese, cream, and white wine and cook until smooth. Remove from heat. 
In a separate bowl, lightly beat the egg yolks. Take two cups of the Camembert mixture and whisk them into the egg yolks. Whisk the eggs yolks back into the Camembert mixture. Mix in the shallots, parsley, and garlic. Best if used warm. 
Any leftover sauce will keep for five days if sealed and refrigerated. 
To broil over oysters, shuck the oysters and arrange the half shells with meat in a roasting pan or dish with rock salt to stabilize them. Top each oyster with one tablespoon of the sauce and broil on high for three minutes or until the cream slightly browns.