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Recipe: Raki and Oysters

How better than to honour raki’s legacy with the sea than to pair Yeni Raki with oysters, a seafood delicacy that’s cultivated on local shores across the Mediterranean and British Isles. 

Ostrea edulis, otherwise known as the European flat oyster (or the Native Oyster in Britain) comes in various varieties across the coasts from Norway to Morocco. No matter which coast your oyster is from, we’ve got a general rule of thumb in what to look for and the perfect dipping sauce recipe. 

What to look for:

Like all fish, the key to a good oyster is freshness. A fresh oyster should be firm, cream and ivory in colour and smell like the seashore. When it’s opened, its natural juice should fill its shell (be careful not to spill any!) When you buy them fresh, the shell should be closed tightly or close immediately when tapped.

Oysters have a wonderful texture which when chewed, release their full flavour the juice tipped up with this dipping sauce fully completes the experience.

Yeni Raki Oyster dipping sauce

Enough for 24 Oysters
  • 1/2 cup white wine vinegar
  • 1/2 cup dry white wine
  • 4 teaspoons Yeni Raki
  • 4 teaspoons minced shallots
  • 1 tablespoon minced red bell pepper
  • Crushed ice
  • 24 fresh oysters, top shells removed

Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)

Cover platter with crushed ice. Top with oysters. Place dipping sauce in centre of platter. Serve immediately.

Share, savour, enjoy!

Recipe: Raki and Oysters pinit fg en rect red 28

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