Oysters with Apple, Shallot, and Strawberry Sauce


There's nothing plain about these oysters or the sauces they are served with, though you need not do anything to the mollusks themselves except to pry them open, and there's a special knife to help you in that endeavor. The sauces are key, and it's worth making all three for a variety, and to please all palates. One tastes of apple and cider vinegar, another of strawberries and balsamic, and the last of shallot and red wine vinegar (this is known as a mignonette).


  • 1 kilogram oysters (fresh)
  • 1/4 apple
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brandy (Armagnac)
  • 1/3 shallot
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons red wine vinegar
  • 3 sprigs lemon thyme
  • 2 strawberries (large)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water


  1. Before opening the oysters, prepare the sauces so as to bring out the flavor more.
  2. The preparation is the same for all 3 sauces:
  3. First combine the liquids, then add the sugar and salt and stir until dissolved.
  4. Chop the solid ingredients into very small pieces and mix with the liquids. The solid pieces should be fully submerged in the liquid (add a bit of water if not fully submerged).
  5. Let the sauces sit at room temperature for at least 30 minutes before opening the oysters.
  6. Rinse the oysters thoroughly (shells and all) using a brush. Open very carefully.
  7. Serve the oysters with the sauces in small bowls with spoons.
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