Ingredients Jump to Instructions ↓

  1. 1 quarter-size slice unpeeled ginger, minced

  2. 3 small scallions (white parts only), minced

  3. 3 tablespoons dry white wine

  4. 1 teaspoon unseasoned rice vinegar One-fourth teaspoon Asian hot chili paste or sauce

  5. 12 to 16 fresh oysters, shucked (Olympias, Hamma Hamma, or San Juan European flats)

Instructions Jump to Ingredients ↑

  1. Combine all of the ingredients for the sauce in a bowl and stir to blend. Place in a small bowl in middle of a platter. Arrange the oysters around the sauce and serve. Yield : 4 servings Recipes reprinted with permission from Northwest Food & Wine by Dan and Kathleen Taggart.


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