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Recipe: Oysters With Cucumber & Fennel Vinaigrette

If you’re looking for the ideal summery topping for your White Stone Oysters, look no further. This delicious vinaigrette pulls together some classic summer flavors to bring a bright and crisp garnish to your oysters.

What You Need

  • 4 dozen White Stone Oysters, shucked on the half shell
  • Lemon wedges
  • Microparsley
  • 2 tbsp. Dijon mustard
  • ¼ cup chardonnay vinegar
  • ½ cup verjuice
  • 1 Lebanese cucumber
  • 1 baby fennel bulb
  • 1tbsp. Chopped chervil
  • 1bsp. Flat-leaf parsley chopped
  • 1 tbsp. Chopped dill

What to Do

  1. Start by shucking your White Stone Oysters. Need help? Check out our Oyster Shucking 101 video.
  2. Add the mustard, chardonnay vinegar, verjuice, cucumber, fennel, chervil, parsley and dill together in a blender.
  3. Blitz until combined and emulsified.
  4. Place rock salt or ice on a serving platter
  5. Arrange with shucked oysters on the half shell
  6. Apply the blended mixture and serve with scattered lemon wedges and sprinkled on micro-parsley

 

 

This summer oyster topper is sure to be a hit at your next cookout. For more recipes and tips and trips, visit our blog.

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