Mount Vernon Northwestern Washington Research and Extension Center

Vegetable Research and Extension

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Oysters on the Half Shell with Wasabi Citrus Splash

Sweet and tart bits of citrus with the kick of fresh wasabi are a terrific contrast to briny oysters. Recipe copyright 2000 by Kathy Casey Food Studios

Fresh oysters in the shell

Citrus Splash*:
1 pink grapefruit
1 small shallot, minced
1 tangerine
1 tablespoon minced chives
2 tablespoons fresh wasabi, peeled
and very finely minced
1 tablespoon champagne vinegar
1/4 teaspoon red chili flakes

*Makes 1 cup Splash – enough to top about 3–4 dozen oysters

Citrus splash: With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit, removing all white pulp. Section the citrus over a bowl to catch the juices, then finely chop fruit sections. Return fruit to the bowl and add remaining ingredients. Refrigerate for at least 2 hours or up to 2 days before serving.

Washoysters and scrub shells with a vegetable brush to remove any debris. Refrigerate till ready to shuck. Right before serving: shuck oysters, discarding top shells, inspecting oysters for any bits of broken shell, picking them out carefully.

Serve on a platter strewn with pine or spruce boughs and crushed ice. Serve splash in a decorated bowl so guests can spoon it over just-shucked oysters.

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Food from the Field

Local farmers are providing new foods for your table. Buying local produce not only gives you fresh, nutritious food, but also enhances your community. This recipe series is produced by WSU Extension Agricultural Systems Program and Gayle Alleman, MS, RD. You can contact us at:

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