Gin and Cucumber Vinaigrette for Oysters
In direct contrast to the way I like to eat, I become a lazy cook in the summer holidays. “Minimum effort, maximum enjoyment” becomes my mantra. Meals prepared on the BBQ accompanied by fresh salads are my fallback position, but I also love to serve seafood.
I’m fortunate to have a ready source of Sydney rock oysters shucked to order. We regularly indulge for a light and easy meal, but really I much prefer to open my oysters just before serving. I claim to have a deft hand and a handy oyster knife for when the need arises.
Fresh unopened oysters will keep for a couple of days in the fridge but remember that they are living creatures and need to be treated with care. Oysters will suffocate if stored sealed in a plastic container or bag, but if they are laid on a tray, flat shell down and covered with a damp cloth they will be at their best when you open them to eat, plump, creamy and briny.
Shucking oysters can be intimidating, but in fact they’re simple to open. There is a very clear tutorial here.
I’m not a fan of cooked oysters, but when serve in their natural state with a grind of black pepper and a squeeze of lemon juice I’m happy, extra happy if I have a glass of champagne too.
I serve oysters with this ridiculously simple gin and cucumber vinaigrette if i’m trying to impress. This quantity of dressing is just right for 2 dozen oysters.
Adapted from a “Destination Flavour” recipe by Adam Liaw as seen on SBS
1 tablespoon of finely chopped dill
1 tablespoon snipped chives
1 tablespoon finely grated peeled and deseeded cucumber
1 tablespoon rice vinegar
1 tablespoon gin (Hendricks marries well with cucumber)
3 tablespoons olive oil
1/2 teaspoon castor sugar
generous grinding of black pepper
Put all the ingredients into a screw top jar and shake vigorously.
Spoon the vinaigrette onto the oysters and serve immediately.
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15 comments on “Gin and Cucumber Vinaigrette for Oysters”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Last evening, we had gin-encrusted halibut. Amazing.
Jim
St. Paul, MN
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Glad you enjoyed your dinner Bill, thanks for the feedback
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I forgot to say nice presentation and photo. My photo eye says the contrasts between the salt, nacre and darker bits would have been difficult but you have done well.
And now at 8:30 in the morning I’m craving raw oysters.
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Fresh raw oysters are my delight.
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Mine too….
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oh my! I am in heaven!!
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I had to have oysters when I was pregnant the first time round. It was my only craving. Love oysters, so does my son. 🙂
Not a fan of gin, Sandra. To me it’s like drinking perfume. What other spirits can I substitute it with, for the vinaigrette?
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You could use vodka, citron vodka would be good, but you could completely leave it out and just add a little extra grated cucumber as I think it was the freshness of the cucumber that really made this work.
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I would absolutely love to try this 🙂
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It was quick, no fuss and delicious!
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This vinaigrette sounds fantastic. I am not a fan of oysters, but I’m sure I could put it on something else. Summer meals get lazy for us as well, grilling and garden fresh salads.
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As I said to Deb i think it would work with any fish, not so sure about prawns though
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I also like cooked oysters (sous-vide of course…), but raw I prefer them with vinaigrette. Yours sounds lovely!
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With my other half’s allergy to shellfish, I rarely indulge in fresh oysters, which I adore. I really like the idea of this cucumber-gin relish and wonder if it might go well with other fish? Perhaps in a tuna or swordfish carpaccio?
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Deb this vinaigrette would be great with any fish! It’s fresh lively taste would be fabulous with swordfish carpaccio
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