Our Ratings


  • 4 flat oysters (belons in size 4 or 5 zeros)
  • 0.5 fennel bulb
  • 1 cucumber
  • 0.5 bunch of dragon
  • 4 tablespoons Pernod salicornia cress


1.    Cut the fennel into little pieces (3x3 mm)
2.    Sprinkle 1 tablespoon Pernod on the fennel.
3.    Cut the cucumber in half and remove the seeds. Cut the cucumber halves into pieces and puree with the tarragon and Pernod in the food processor.
4.    Scoop in a wide bowl and put in the freezer. Stir the mixture every half hour to create fine grit.
5.    Open the oysters.
6.    Turn the oyster meat over so the pretty flat side is on top.
7.    Spread a teaspoon of fennel over each oyster and scoop over a spoonful of granite. Present with Salicornia Cress.

Red Oyster® USA

228 East 45th Street, Suite 9E
New York, 10017 NY

+1 212 380 1134


More to explore


Welcome Red Oyster UK

Welcome Red Oyster UK We’re happy to announce Red Oyster is opening in London! Meaning, wherever you are in the Greater London

Oystertainer Haydn in Yerseke

Harvesting flat oysters

Harvesting flat oysters Always want harvesting flat oysters? Haydn, one of our Oystertainers who recently moved back home to start Red Oyster

Prince Edward Island oysters

Oyster experiences in Toronto

Our unplanned oyster escapade in Toronto Shuck Yeah! Our Unplanned Oyster Escapade in Toronto So, picture this: We’re all geared up for