Summer Food Love: Oysters and Sauvignon Blanc

by St. Supery on July 9, 2010



from Chef Ron Barber

Ocean fresh oysters with this tangy salsa really compliment the crisp acidity of the Sauvignon Blanc. I prefer the smaller oysters such as Kumamoto or Malpeque.

Oysters with Cucumber & Pickled Ginger Salsa
Pair with St. Supéry Sauvignon Blanc

36 fresh oysters – on the half shell
1 cup peeled and finely diced English cucumber
5 tablespoons pickled ginger – finely chopped
¼ cup red onion – finely chopped
¼ cup cilantro leaves – finely chopped
2 teaspoons fresh lime juice
2 tablespoons seasoned rice wine vinegar
salt to taste

Combine all ingredients (except the oysters) and refrigerate for at least one hour.  Place about a half teaspoonful on the oysters just before serving.

Serves 6 as an appetizer

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