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Oyster Martinis with Beluga Caviar Recipe


Fresh oysters are served with a topping of shallots, chives, champagne vinegar, and beluga caviar. This is an appetizer fit for a king.

Prep Time: 20 minutes

Total Time: 20 minutes


  • 1/4 cup (60 mL) finely minced shallots
  • 4 Tablespoons (60 mL) chopped chives
  • 1/3 cup (80 mL) champagne vinegar
  • 3 Tablespoons (45 mL) cracked black pepper
  • 36 oysters in the shell
  • Crushed ice
  • 2 ounces (60 g) beluga caviar


Combine the shallots, chives, vinegar, and pepper to make a mignonette sauce and reserve.

Shuck oysters, loosen muscle from bottom shell, then remove top shell.

To assemble hors d'oeuvre: Place the shells on a bed of crushed ice. Place an oyster inside each shell. Top each with a teaspoon of mignonette sauce and a dollop of caviar.

Yield: 6 servings

Nutritional facts per serving (6 oysters per serving): 50 calories, 4 g protein, 5 g carbohydrate, 3 g fat, 65 mg cholesterol, 170 mg sodium.

Recipe Source: Garde Manger: The Art and Craft of the Cold Kitchen by Culinary Institute of America (John Wiley & Sons Inc)
Reprinted with permission.

Related Video
How to Shuck Oysters
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