Oysters with Salsa Verde
Ostras en Salsa Verde
Fresh Oyster · Traditional Salsa Verde · Extra Virgin Olive Oil · Lemon Zest
A refined Spanish classic. Fresh oysters are dressed with a vibrant herb salsa verde, finished with peppery extra virgin olive oil and fragrant lemon zest.
Written for 10 portions, one oyster per guest
Ingredients
The oysters
- Fresh oysters, scrubbed10 each
- Crushed icefor serving
- Lemon wedgesoptional
To finish
- Extra virgin olive oil
- Lemon zest, finely grated
- Flaky sea salt
- Traditional Salsa Verde1 teaspoon per oyster
Method
Shuck the oysters carefully, retaining all the natural liquor.
Loosen the oyster from the shell without turning it over.
Remove any shell fragments.
Keep them refrigerated on ice until you are ready to serve.
Chef’s notes
- For a more elevated presentation, garnish each oyster with a tiny parsley or celery leaf, a few crystals of flaky sea salt, a drop of excellent extra virgin olive oil, and lemon zest grated at the table for maximum aroma.
The finish
- Arrange the oysters on crushed ice.
- Spoon a teaspoon of salsa verde over each oyster.
- Drizzle with a few drops of excellent extra virgin olive oil.
- Finish with a light grating of fresh lemon zest.
- Sprinkle a few flakes of sea salt if it needs them. Serve immediately.
Make ahead
Shuck the oysters just before service. The salsa verde can be made 4 to 6 hours ahead and kept refrigerated, then taken out 20 minutes before serving and stirred well.
Keeping
DUKAI storage guidance
Live oysters are kept cupped side down, covered with a damp cloth, at 5°C or below, and never in water or sealed plastic. Shuck to order, as the recipe says. A shucked oyster is not stored.
Allergens and diet
Molluscs, oysters. Mustard, if the Dijon is used in the salsa verde.
Last refined · September 2026