The City Magazine Since 1975

Steamed Oysters with Juniper-Horseradish Mignonette

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2-3 cedar twigs or fresh rosemary sprigs (optional)

18 large oysters

10-12 juniper berries

Juniper-horseradish mignonette,

For the juniper-horseradish mignonette:

Chef’s Note: Use a coarse Microplane to grate the horseradish and shallots.

4-5 ground juniper berries

2 Tbs. freshly grated horseradish

1 oz. gin

1 small finely grated or minced shallot

1/4 cup red wine vinegar

1/2 tsp. ground black peppercorns

1 tsp. fine sea salt

Zest and juice of 1 lemon



Place cedar twigs at the bottom of a bamboo steamer, enough to cover. (If cedar is not available, substitute fresh rosemary sprigs.) Place half to one-third of the oysters in the steamer to cover the bottom. Top with lid. In a large pot wider than the steamer, add a half inch of water and juniper berries; bring to a boil. Once boiling, place the bamboo steamer on the pot and allow to steam for four minutes. At this point, if the oysters have not started to open, continue to steam for another minute or two. When they start to open, remove from heat. Using a dry towel and an oyster knife, remove the top of the oyster. (The top is flat, not cup-shaped.) Detach the meat from the bottom and leave it in the shell. Repeat with the remaining oysters. Serve the mignonette on the side.

For the juniper-horseradish mignonette:

In a small mixing bowl, combine all ingredients and incorporate well. Refrigerate and serve chilled. It will keep for two to three weeks when refrigerated in an airtight container.