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Oysters with wasabi and cucumber pickle

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12 oysters Easy
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Ingredients (6)

  • 12 Oysters in the half shell
  • 1ea Lebanese cucumber
  • ¼tsp wasabi paste
  • 1Tbs rice vinegar
  • 2 limes
  • 2 Tbs olive oil

One of my mates, Joe knows a guy who owns an oyster farm near Nowra, New South Wales. Twice a year (Christmas and Easter), Joe goes down there and brings back a few large bags of oysters which he sells to the rest of us at the club. This easter I made up this cucumber wasabi pickle to go with the oysters I bought from him.
I like to come up with new ways to do natural oysters . I like light Asian flavors and so this dish has a bit of Japanese and Thai influence.

Instructions

  1. 1Slice 24 thin slices of the cucumber. Then slice the slices into small julienne- about 1 mm(1/16th inch) wide. Put the wasabi paste in a small bowl or tea cup. Gradually stir in the vinegar to make a smooth paste, then add the juice of the 2 squeezed limes and a little sea salt. Next stir in the olive oil, lastly stir in the cucumber julienne. Re-check the seasoning and refrigerate for 1 hour.
  2. 2When you are ready to serve put small spoonfuls of the cucumber pickle and dressing on top of the oysters. Add a little freshly ground black pepper and serve.
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