Recipe for: Oysters on the Half Shell

Oysters on the Half Shell
For the ponzu:
½ cup fresh lemon juice, plus more to taste
¼ cup fresh lime juice, plus more to taste
¼ cup rice vinegar
1 cup soy sauce
¼ cup dry sake
1 tbsp honey
pinch cayenne
dozen oysters


Preperation Time: 15 Minutes

Cooking Time: 10 Minutes

Total Time: 15 Minutes

Servings: 4


Fast, Easy, Fish, Appetizer, Claire Thomas, 2014 Rambutan Muscat Canelli

Best paired with


Wine pairing recipe provided by the Kitchy Kitchen.

1. Whisk together all the ingredients (besides the oysters) in a bowl, and let it sit in your fridge overnight. Strain. The ponzu will keep for at least several days in the fridge. Enjoy!

2. For a very California combination, pour the sauce into the oyster shell. It has that lovely vinegar kick, but you can use any hot sauce you like. Squeeze a little lemon on top (just a few drops!).

About the Chef
Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and soon to be cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel 10 Second Living. And she doesn't stop there... Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.