Irish Oysters with Crushed Raspberry Vinaigrette along with Traditional Accompaniments

Oysters Ohoi with Richie Wilson


  • 36 (shuck) oysters
  • juice of 2 lemons
  • 2 finely diced shallot
  • 100 ml raspberry vinegar
  • 200 g fresh raspberries
  • shallot vinaigrette:
  • 1 diced shallot per oyster
  • 100 ml red wine vinegar


  1. Raspberry Vinaigrette:
  2. Finely dice the shallot and place in a bowl with the fresh raspberries.
  3. Using a fork, crush the raspberries into a paste. Add a squeeze of lemon and the raspberry vinegar. It is best to make this just before you serve but it will keep for a day or two in the fridge.
  4. Serve your fresh Shuck (opened ) oysters in the half shell on crushed ice.
  5. Use some fresh sea weed to garnish the plate. To get a really green, fresh colour from the sea weed, dip it into some boiling water until the color changes and then into cold water before using it.
  6. Serve the dressing in a bowl in the centre with a small spoon, allowing people to use as little or as much as they would like.
  7. Finally place a few lemon wedges and Tabasco in the centre of the table to give a little variation for each oyster.
  8. The traditional accompaniments are: 2 Lemons, 1 btl Tabasco
  9. Shallot Vinaigrette: Combine the ingredients and allow to marinate in a fridge over night.


Richie's tip: Richie uses the Native Irish oysters, Ostrea Edulis, also known as the European Flat Oyster.


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