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Green Tea-Steamed Oysters, Pickled Greens and Sesame Crackers


White wine and oysters: It’s the food pairing that dreams are made of! This recipe is rich and aromatic, with salty oysters meeting green tea and vegetables. Top it all off with these crunchy handmade crackers. Pair with a Bordeaux Dry White Entre-Deux-Mers.


For the oysters

  • 18 oysters
  • 1 cucumber
  • 7 Ounces butternut squash
  • 1 red onion
  • 2 Tablespoons white balsamic vinegar
  • 4 Teaspoons green tea
  • 6 turns of a pepper grinder
  • 6 Pinches of fleur de sel (French sea salt)

For the crackers

  • 3 layers of filo pastry
  • white sesame seeds
  • 2 Tablespoons olive oil


For the oysters

For the crackers

For the crackers:

Preheat the oven to 400 degrees F. Cut the layers of filo pastry in 2 and then cut each part again in 3. Oil each layer and sprinkle with sesame seeds. Roll them tightly to obtain thin sticks and dispose them on a tray. Cook in the oven for about 5 minutes to obtain a nice color. Keep for later.

For the oysters:

Cut slices of cucumber and remove the seeds. Then cut the slices in small dices. Cut thin slices of butternut squash and then cut them in small dices. Peel the red onion and chop in small dices. Mix the greens and season them with Fleur de sel and pepper. Pour the white balsamic vinegar on top of the mixture. Let it marinate for about 15 minutes. Prepare the steam cooker by adding green tea to the water. Open the oysters and cook them for 3 to 4 minutes. Put the pickled greens over the oysters. Add fleur de sel and pepper and place on the crackers.

Serve at medium temperature.