Seasoned » Recipes » Recipe

Oysters, Three Ways

Oysters, Three Ways excerpted from Good Catch by Valentine Thomas.

Oysters are the cleaning crew of the ocean. Each one can filter up to 50 gallons of water a day, removing pollutants. They’re also an aphrodisiac (not proven, but let’s pretend it’s true) and are surprisingly low in calories (if you’re interested in such a thing). And, of course, they are delicious. Which is why I’m a huge fan of serving them in as many preparations as possible, while also making sure to source them responsibly so that they can keep on working their underwater magic.

Oysters, Three Ways excerpted from Good Catch by Valentine Thomas.

Oysters, Three Ways

Valentine Thomas
For me, the key to enjoying oysters is to complement their natural briny flavor rather than covering it up—which is why acid and heat are your oyster’s friends.
Course Appetizer, Dinner, Lunch
Servings 2 -4 people


  • 2 dozen small oysters, shucked

For Raspberry Vinegar Mignonette (Makes 1/2 cup)

  • 1 shallot, minced
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup raspberry vinegar

For Champagne and Tabasco Granita (Makes 1 cup)

  • 1 cup champagne
  • 1/4 teaspoon Tabasco sauce
  • 1 tablespoon finely chopped fresh chives

For Asian Mignonette (Makes 1/2 cup)

  • 1 green onion, chopped (white and green parts)
  • 1/2 teaspoon grated fresh ginger
  • 1/2 cup rice wine vinegar
  • 1 teaspoon soy sauce
  • 1/4 teaspoon unpacked light brown sugar
  • 2 tablespoons fresh lime juice


For Raspberry Vinegar Mignonette

  • Mix the shallot, pepper, and vinegar in a small bowl. Serve alongside the oysters.

For Champagne and Tabasco Granita

  • Mix the champagne and Tabasco together in a small metal bowl.
  • Place the bowl on a small, rimmed baking sheet and place it in the freezer. Use a fork to scrape and break up the granita every hour for at least 4 hours, or until everything is frozen.
  • Serve immediately on open oysters and garnish with chopped chives.

For Asian Mignonette

  • Mix the green onion, ginger, vinegar, soy sauce, brown sugar, and lime juice together in a bowl. Serve alongside the oysters.


Good Catch by Valentine Thomas (© 2023). Photography by Andrew Thomas Lee. Published by Union Square & Co. Reprinted with permission from Good Catch by © Valentine Thomas. Published by Union Square & Co. Photography by Andrew Thomas Lee.
Keyword champagne, Fish, Ginger, Good Catch, Oysters, raspberry vinegar, rice wine vinegar, Seafood, Tabasco sauce, Valentine Thomas

Follow Us

Stand up for civility

This recipe is funded in large part by Connecticut Public’s Members — listeners, viewers, and readers like you who value fact-based journalism and trustworthy information.

We hope their support inspires you to donate so that we can continue telling stories that inform, educate, and inspire you and your neighbors. As a community-supported public media service, Connecticut Public has relied on donor support for more than 50 years.

Your donation today will allow us to continue this work on your behalf. Give today at any amount and join the 50,000 members who are building a better—and more civil—Connecticut to live, work, and play.