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Oysters Two Ways

Oysters Two Ways

Brought to you by: Lisa Faulkner

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Next time you’re hosting a special bash, treat your guests to some next-level canapés with these Oysters Two Ways from Celebrity MasterChef winner and OcadoLife regular Lisa Faulkner. “I like to pull out all the stops by offering two fun, simple serving ideas for this very special treat,” says Lisa. The recipe makes 12 canapés in total – six oysters with a jalapeño vinaigrette and six with a herby, chilli-spiked green sauce. If there’s any leftover green sauce, it’s delicious with fish or over salads (keep it chilled for up to 2 days). Looking for more Lisa Faulkner recipes? Look no further.
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  • 2 tbsp white wine vinegar
  • 3 green chillies, deseeded, 1 finely sliced
  • 1 small echalion shallot, finely diced
  • 2 pickled jalapeño slices (from a jar), finely diced
  • 2 tsp caster sugar
  • 1 small handful coriander, leaves picked and finely chopped, plus 30g coriander, leaves and stalks
  • 30g mint, leaves and stalks
  • 1 tsp coriander seeds, toasted
  • 150g greek yoghurt
  • 2½ lemons, ½ juiced, 2 cut into wedges for squeezing
  • 12 oysters, rinsed


Step 1

Combine the vinegar, finely sliced green chilli, shallot, jalapeño slices, caster sugar and small handful of chopped coriander in a bowl with a pinch of salt to make a vinaigrette; chill.

Step 2

Put the mint, 30g coriander, remaining green chillies, coriander seeds, greek yoghurt and lemon juice in a blender with a big pinch of salt. Whizz until smooth to make a green sauce; chill.

Step 3

About 20 mins before your guests arrive, shuck the oysters. Place cupped side down on a folded tea towel with the rounded edge covered and the pointed edge facing you. Insert the tip of a short, strong knife at the hinge at 45°, then wiggle to get it in. Make a sweeping gesture to remove the top shell, then run the knife under the oyster to release it.

Step 4

Serve 6 oysters topped with the vinaigrette and 6 with the green sauce, with lemon wedges on the side. Eat immediately.

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