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


  • Raspberry Vinaigrette:
  • Finely dice the shallot and place in a bowl with the fresh raspberries.
  • 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.
  • Serve your fresh Shuck (opened ) oysters in the half shell on crushed ice.
  • 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.
  • 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.
  • Finally place a few lemon wedges and Tabasco in the centre of the table to give a little variation for each oyster.
  • The traditional accompaniments are: 2 Lemons, 1 btl Tabasco
  • 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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