Remoulade Oysters

  • Preparation 30 MIN
    Sinking 15 MIN
  • Servings 1
  • Makes 2 dozen
It’s a myth that you have to shuck your oysters seconds before serving. Time it so the shucking is done before the doorbell first chimes, then put your salty brother-in-law to work topping bivalves with the zesty remoulade sauce you made yesterday. After that, it’s slurp city.



  1. In a bowl, combine all the ingredients except the oysters. Season with pepper. Let macerate for at least 15 minutes.
  2. Shuck the oysters and separate the flesh from the shell. Place on a serving platter atop crushed ice.
  3. Top the oysters with the remoulade, as desired.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.