Fresh oysters with ginger and lemongrass ponzu

Preparation info
  • Makes


    • Difficulty


    • Ready in

      35 min

Appears in
Asian Tapas: Small Bites, Big Flavors

By Christophe Megel and Anton Kilayko

Published 2010

  • About

Spanking-fresh oysters really are at their absolute best if you take the trouble to shuck them yourself. That process is critical to this recipe in order to collect the precious juices— which form the basis of a shimmering jelly that tops each luscious oyster.


  • 18 fresh unshucked oysters
  • cup (125 g) thinly sliced fresh young ginger root


  1. Brush the oysters vigorously under running water to remove sand and dirt. Shuck each oyster by holding it firmly in one hand with the deeper half of the shell underneath. Insert the blade of an oyster knife into the hinged side of the shells and gently turn the knife to pry open the shells enough to sever the hinge muscle. Once the muscle is cut, slide the knife between