View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Steamed Oysters in Sake Cups with Warm Tomato-Chive Vinaigrette

Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  25 Minutes
  Serves 10 (can easily be doubled, and steamed in batches)
Sake cups come in many colors, shapes, and price points. Choose those that complement your décor and budget. It's nice - but not essential - if they all match.
2/3 cup peeled and finely chopped Roma, plum tomatoes, about 4 tomatoes
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Generous 1/4 teaspoon best-quality curry powder
1/4 teaspoon fine sea salt
Pinch of freshly ground pepper
1/4 teaspoon sugar
1 tablespoon finely snipped fresh chives
10 small, freshly shucked oysters
In a small saucepan, combine the tomatoes, olive oil, lemon juice, curry powder, salt, pepper, and sugar. Place over low heat and warm for about 2 minutes, just until slightly sizzling. Remove from the heat, stir in the chives, and set aside. Place a wide, covered bamboo or metal steamer over a wok containing 2 inches of water. (If you don't have a steamer, you can rig one up by placing a small ramekin upside down in the bottom of the wok and adding water to come almost to its top. Place a plate on top of the ramekin and, if you don't have a domed cover for the wok, use aluminum foil to cover.)

Spoon about 1/4 teaspoon of the tomato mixture into each of 10 sake cups and top with an oyster. Spoon a scant tablespoon of the tomato mixture on top of each oyster. Bring the water in the wok to a simmer and transfer the sake cups to the steamer. Cover the steamer and steam for 3 minutes. Transfer the sake cups, using a metal spatula to avoid burned fingers, to a serving platter. Let cool for 4 minutes. Place a toothpick into each oyster so guests can spear the oyster and slurp the vinaigrette. Serve immediately.

Recipe created exclusively for by Brigit L. Binns.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 10 (can easily be doubled, and steamed in batches)
Calories: 34
Fat. Total: 3g
Protein: 1g
Carbohydrates, Total: 1g
Sodium: 75mg
% Cal. from Fat: 79%
Cholesterol: 2mg
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.