Steamed Oysters in Tomato Vinaigrette Served in Sake Cups
Delight your taste buds with a sophisticated yet approachable dish — Steamed Oysters in Tomato Vinaigrette Served in Sake Cups. This elegant appetizer combines the briny sweetness of freshly steamed oysters with a vibrant, tangy tomato vinaigrette that’s bursting with fresh flavors, thanks to cherry tomatoes, parsley, and a hint of lemon. Steamed to perfection with fragrant dry sake, these oysters are shucked and artfully served in petite sake cups for a unique presentation that will wow your guests. Perfect for dinner parties or special occasions, this recipe celebrates refined seafood flavors while remaining simple and quick to prepare, taking only 30 minutes from start to finish. For a truly gourmet experience, serve this dish warm and garnished with parsley, letting the vibrant vinaigrette elevate every bite. Ideal for seafood lovers and folks looking to impress!
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Recipe Information
Ingredients
- 12 pieces Fresh oysters
- 8 pieces Cherry tomatoes
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 small Shallot
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Water
- 2 tablespoons Dry sake
Instructions
Prepare the vinaigrette: Finely dice the cherry tomatoes and finely chop the shallot and parsley. Combine the tomatoes, shallot, parsley, olive oil, red wine vinegar, lemon juice, salt, and ground black pepper in a bowl. Stir well and let the mixture sit for at least 10 minutes to allow the flavors to meld.
Clean the oysters: Rinse the oysters under cold running water to remove any dirt or grit. Use a brush if necessary.
Steam the oysters: In a large pot, bring 2 cups of water and 2 tablespoons of dry sake to a boil. Place a steaming rack or insert inside the pot and arrange the oysters on the rack in a single layer. Cover the pot and steam the oysters for about 5–7 minutes, or until the shells have opened.
Remove the oysters from the pot: Using tongs, carefully transfer the steamed oysters to a plate. Discard any oysters that didn’t open during steaming.
Shuck the oysters: Once the oysters are cool enough to handle, use an oyster knife to carefully open the shells and loosen the meat. Remove the oysters from their shells and set aside.
Assemble the dish: Place each oyster into a small sake cup. Spoon a small amount of the tomato vinaigrette over the oyster in each cup.
Serve immediately: Arrange the sake cups on a serving tray and garnish with additional parsley if desired. Serve fresh and warm.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 26.9 mcg | 134% | |
| Calcium | 277 mg | 21% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
