Photography: Tango | Food Styling: Nataly Simard | Food Styling: Caroline Simon

Raw or cooked, oysters give a sense of occasion to any menu.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2021



In small bowl, combine shallot, pomegranate seeds, lime juice and molasses; season with pepper. Cover and refrigerate. (Make-ahead: Can be refrigerated for up to 3 days.)

Using stiff brush, scrub oysters under cold running water. Using thick cloth or glove, hold oyster, curved part of shell down; insert oyster knife into small opening near hinge. Twist knife to break hinge; wipe blade clean. Reinsert knife and slide along underside of top shell to sever muscle; discard top shell, removing any grit or broken shell on oyster. Keeping oyster level to retain juices, slide knife under oyster to sever bottom muscle. Repeat with remaining oysters, wiping knife clean between each. Arrange oysters on top of bed of ice on serving platter.

Garnish each oyster with 1 tbsp of reserved mignonette; sprinkle with lime zest. Serve immediately with remaining mignonette.



Pomegranate molasses can be found in small bottles in some supermarkets and health food stores. You can also prepare it yourself: In saucepan, combine 2 cups pomegranate juice, 1 tbsp granulated sugar and 2 tsp lemon juice. Bring to boil. Reduce heat to medium low and simmer, stirring occasionally, until mixture coats back of spoon and is consistency of syrup, about 30 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 month.)

Nutritional facts PER OYSTER

  • Iron 0.7 mg
  • Fibre 0 g
  • Sodium 15 mg
  • Sugars 2 g
  • Protein 1 g
  • Calories 18
  • Total fat 0 g
  • Cholesterol 6 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g
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Appetizers & Snacks

Oysters with Pomegranate-Lime Mignonette