Oysters with Apple, Shallot, and Strawberry Sauce Recipe | Yummly
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Oysters with Apple, Shallot, and Strawberry Sauce

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There's nothing plain about these oysters or the sauces they are served with, though you need not do anything to the mollusks themselves except to pry them open, and there's a special knife to help you in that endeavor. The sauces are key, and it's worth making all three for a variety, and to please all palates. One tastes of apple and cider vinegar, another of strawberries and balsamic, and the last of shallot and red wine vinegar (this is known as a mignonette).


  • 1 kilogram oysters (fresh)
  • 1/4 apple
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brandy (Armagnac)
  • 1/3 shallot
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons red wine vinegar
  • 3 sprigs lemon thyme
  • 2 strawberries (large)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
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    1. Before opening the oysters, prepare the sauces so as to bring out the flavor more.
    2. The preparation is the same for all 3 sauces:
    3. First combine the liquids, then add the sugar and salt and stir until dissolved.
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