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Ponta dos Ganchos

Oysters with Cucumber and Mint Vinaigrette


12 fresh oysters (in the shell)

01 Japanese cucumber

½ small red onion

Mint to taste

Salt and freshly ground pepper to taste

Extra virgin olive oil to taste

Coarse salt or crushed ice



Clean the oysters and bring to cook in a saucepan with cover, it is not necessary to put water, when they start to open, remove from heat, drain and remove the top shell, detached, but keep in their own shell, set aside to cool.

Chop the red onion finely, place in a sieve and rinse well so that its flavor is smooth, set aside.

Wash the cucumber and cut 'brunoise' style (very small cubes) keeping the peel.

Clean the mint leaves and with the aid of scissors, cut thin, add the extra virgin olive oil, onion and cucumber, season with salt and pepper.

Place the coarse salt or ice on a plate and place the oysters shells on them, place the vinaigrette on top and serve immediately.



As the raw onion is used in this recipe, we chose purple, its flavor is milder. Oysters 'in natura', just wipe them open, remove the top shell and place the vinaigrette over them can be served. Vinaigrette can be placed in something citrus flavor, like lemon zest or lemon juice. The mint can be replaced by other types of basil or herbs.