Recipe courtesy of Rocco DiSpirito

Warm Oysters and Seaweed

  • Level: Easy
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1/3 cup rice wine vinegar

2 tablespoons wakame seaweed

2 tablespoons ogonori seaweed

2 tablespoons dulse seaweed

1 tablespoon mirin

1/2 tablespoon ground Szechuan peppercorns

1 tablespoons chopped scallion

1 teaspoon diced lardon, rendered

Salt, to taste

12 oysters, unshucked

2 pounds wakame seaweed


  1. Combine all dressing ingredients. Warm gently over low heat. Reserve.
  2. Wrap oysters in wakame seaweed. Bake oysters in their shell in a preheated 425 degree oven for 3 to 6 minutes. Remove seaweed and top shell. Place shells on a platter of sea salt. Top each oyster with a bit of the warm dressing.
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