15 Of The Absolute Best Toppings For Raw Oysters

Oysters are the rare food that is both delicious on its own and excellent as a vessel for other flavors. Indeed, oysters need little adornment but can handle a huge range of flavors, even strong ones. They make a perfect appetizer for a dinner party or a special treat for a romantic evening. Whether you're looking to impress or just want a bit of a splurge, oysters on the half shell are a good way to go.

Buying and preparing oysters is admittedly a bit of a slog, though. First and foremost, you have to know where to get them. Whole Foods has a great oyster deal on Fridays, but you can usually find good ones at your local seafood market throughout the week. You can get them pre-shucked or learn to shuck them yourself like a pro, but spoiler alert: The latter is much better, says Shaun King, chef de cuisine at Uchiko Houston. "Oysters should be shucked, garnished, and consumed within a few minutes of shucking," he says. If you can't do that, says Rima Kleiner, a registered dietitian and licensed dietitian and nutritionist with Dish on Fish, "Keep oysters chilled on ice to maintain their freshness until you're ready to serve them. This also helps keep them safe to eat."

Shucked at home or at the store, oysters are best when they're allowed to shine. "Your topping should enhance the oyster, not hide the taste," says Jim Foster, the owner of Pelican Seafood Market & Grill. That way, you don't overwhelm the natural oyster flavor. This leaves many people wondering: What are the best toppings for raw oysters? Several experts spoke exclusively with Chowhound about their favorites.

Lemon is the quintessential oyster topping and the only garnish you'll ever need, according to some connoisseurs. "A squeeze of fresh lemon juice brightens the oyster's natural brininess, adding a zesty and refreshing touch," Rima Kleiner explains. Shaun King calls lemon a "classic for a reason." Note that when adding lemon, though, you should wait until just before serving. "Many oyster toppings contain vinegar or citrus that will 'cook' the oyster," Jim Foster explains. "The longer they sit, the more change they make to the texture." This basically turns them into crudo or ceviche, explains Stephanie Harris-Uyidi of The Posh Pescatarian. While there's a time and a place for such things, this isn't it.

The only time you should top your oysters ahead of time is if you're cooking them, says Foster, adding, "Baked oysters are one of my favorite items to start the party. You can prepare them in advance, then pop them into the oven until they are golden brown. Delicious!" However, if you're going the raw route, eschew the prep and just put lemon wedges on the side.

On a final note, make sure to preserve every last drop of the liquor, or juice, from the oyster when dressing only with lemons. "This is critical to the flavor of the oysters," Shaun King says. "The oyster liquor is the terroir of where they are harvested." Stephanie Harris-Uyidi says that's also known as merroir.

"Classic mignonette is a mix of shallots, vinegar, and black pepper that cuts through the brininess and keeps things elegant," says James Callery, executive chef at Cross Keys Newbury. It can also serve as the vehicle of many other flavors, which do better when made into a sauce rather than just dumped onto the oysters. However, you've got to do it right. "When it's oysters on the half shell, the golden rule is that more is less," Callery says. "A masterfully shucked oyster is already packed with briny goodness, so the goal is to add to, not bury. A small dollop or a few drops of topping is all that's needed. Too much overwhelms the delicate natural flavor and turns the experience into a seafood broth."

Cracked black pepper is key to a good mignonette, so make sure your peppercorns are fresh and whole to bring a lot of that sweet heat and piquant flavor to your oysters. A highly rated product like Soeos Organic Black Peppercorns will do the trick. Red wine vinegar, such as Colavita Red Wine Vinegar, is a common choice, though other types can also be used.

No matter what topping you're using, make sure to check your oysters before serving. Stephanie Harris-Uyidi advises giving any open oysters a light tap to see if their shells close. "Oysters are bivalves, and if their shells remain open, it may indicate that the shellfish has expired," she says.

A classic Bloody Mary is among the fabulous cocktails to pair with oysters, so it's no surprise it works as a topping as well. You can essentially turn a Bloody Mary into a mignonette for any weekend brunch or happy hour. "It's basically an oyster shooter without the commitment," James Callery says. "Things are kept interesting with a dash of vodka, spicy sauce, and tomato."

Or, Jim Foster says, you could consider using a Caesar, which is similar to a Bloody Mary but with clam juice added. "These two flavors are best friends," he says, advising you to "steal some from your glass and add it to your oyster. ... Alternately, rim a shot glass with Caesar seasoning, add a shucked oyster to the empty shot glass, (and) add Caesar mix to the glass until it is almost full. Voilà: oyster shooter."

If you're in a hurry, you could always use a prefab option, such as LAVA Premium Bloody Mary Mix. However, the results won't be the same as if you made the drink fresh yourself, and most chefs will tell you that oysters deserve nothing less.

Both horseradish and wasabi (known as Japanese horseradish) are common garnishes for oysters on the half shell. The majority of experts we spoke with put them on their list of favorites, as there are so many different approaches you can take. "Pickled wasabi root (adds) great texture and little kick (of) heat," Shaun King says. Rima Kleiner explains, "A dollop of freshly grated horseradish provides a sharp, pungent kick that contrasts beautifully with the oyster's smooth texture."

Similarly, Jim Foster says, "I love citrus horseradish with a little classic mignonette. The balance of the sweet and brine makes me smile." But, cautions James Callery, you should use both sparingly, "unless you enjoy the feeling of a sinus cleanse." (During cold and flu season, it can't hurt — but may be best avoided while eating expensive apps.)

When you purchase either horseradish or wasabi, make sure to get a highly rated product if you're not going to prepare it yourself. Bubbies Prepared Horseradish and Inglehoffer Hot Creamy Wasabi Horseradish will both do in a pinch, though you can't beat that fresh-grated taste.

Yep, plain old Tabasco Brand Original Red Pepper Hot Sauce is one of the most popular options for dressing raw oysters. "For those who enjoy a bit of heat, a few drops of Tabasco sauce add a spicy punch, complementing the oyster's briny flavor with a hint of vinegar," Rima Kleiner says. However, she cautions, a little goes a long way. That's true for all toppings, not just spicy ones. "You typically want to add about ½ to 1 teaspoon of topping per oyster. This amount ensures you enhance the flavor without overpowering the delicate taste," she says.

With a strong topping such as Tabasco, you probably want to take an even lighter hand, at least until you taste it. Depending on the size and variety of the oyster, you can go more if you like, but it's hard to go back if you get too much. "Strong sauces and spices should be used sparingly," Rima Kleiner emphasizes. Some celebrity chefs, such as Jamie Oliver, like to pair Tabasco and lemon juice to balance one another out.

Better yet, let people choose their own toppings, Stephanie Harris-Uyidi says. That takes care of people who don't like spiciness. "I prefer to leave the oysters bare and let guests create their own flavor combinations by offering a variety of salsas and toppings. This adds an interactive element to the raw food experience, making it more enjoyable and personalized," she says.

Cocktail sauce? Yes. Cocktail sauce. "This familiar blend of ketchup, horseradish, Worcestershire sauce, and lemon juice offers a sweet and tangy flavor that pairs wonderfully with oysters," Rima Kleiner says. And since most people like cocktail sauce (at least those who favor seafood), it's a safe choice for a crowd. Naturally, you can buy cocktail sauce from the store, such as the 365 by Whole Foods Market Organic Cocktail Sauce, but it's better homemade if you can squeeze in the time.

Before you assume that cocktail sauce is shrimp's best friend, by the way, know that oysters actually laid the claim long beforehand. If history is any indication, oysters were actually the first seafood to pair with cocktail sauce while the latter was still in its infancy, so there's no reason you shouldn't enjoy it today. However, there's a big difference here in that the oyster's flavor should remain paramount. "Don't drown the oyster in sauce," James Callery says. "This isn't a cocktail shrimp."

As with shrimp, Jim Foster cautions, the flavor of the oyster is key here. You want it nice and cold, but not too cold. "Be gentle with your shellfish," he says. "I once shucked a beautiful platter for New Year's and left it outside to stay cold for a few minutes. They froze." Let's all learn from Foster's mistake, shall we?

"Topping an oyster with great caviar feels as bougie as it gets," Jim Foster says. "Add a glass of bubbly, and you are living the life, baby." Many chefs agree: Salmon roe and caviar take oysters the next level. "Adding a spoonful of salmon roe provides a burst of briny, slightly salty flavor with a pop of texture that complements the smoothness of the oyster," Rima Kleiner says, while James Callery describes it as "briny on briny, but with a pop! The texture contrast is great."

Both pair well with crème fraîche or sour cream, if that's your thing. You can use the dairy to make a creamy sauce with chives, horseradish, and lemon juice, seasoned lightly with salt and pepper. Each oyster gets a small serving (about ½ teaspoon) of the crème fraiche mixture, topped with salmon roe. Serve with lemon wedges on the side so those who need a bit more tang in their lives can get it.

If you're scratching your head and wondering what ponzu is, you're not alone. This writer had only ever had it as a dipping sauce at sushi restaurants. Though, since sushi is really only a hop and a skip from oysters in many ways, it makes sense that ponzu would work well for both.

What exactly is it, you're wondering? Typically, it's made from soy sauce, citrus, mirin, bonito flakes, and kombu (a type of seaweed). While some recipes call for a mixture of lemon, orange, and grapefruit juices, Shaun King says he likes to use yuzu, a Japanese citrus that's halfway between grapefruit and lemon, in this sauce to create a "perfect pairing with oysters."

Remember, Rima Kleiner reminds, "It's best to top oysters on the half shell just before serving them. This ensures the toppings remain fresh and vibrant, and the oysters don't lose their natural briny flavor. Prepare your toppings in advance but wait until the last moment to add them to the oysters for the best taste experience."

Cucumber might seem like a surprising ingredient to add to oysters, but try it, Shaun King urges. "It's especially good with West Coast oysters, as they have similar flavor profiles," he says. Make sure you use cold, sweet, crunchy cucumbers to enhance your oyster's briny tang, though, and don't use too much. "The topping should serve as an enhancement and not be overwhelming," Stephanie Harris-Uyidi says. "Depending on the size of the oyster, I'd advise using 1-2 ounces." Moreover, James Callery says, "The toppings must be added just before serving, so nothing becomes soggy or loses its crunch." When made ahead, crunchy toppings can become waterlogged and disheartening. Don't let that happen.

Lastly, make sure the oyster is at its best too, Stephanie Harris-Uyidi says: "Rinse your oysters before cracking them open to remove any dirt or debris. Most commercially bought oysters are tumbled to remove barnacles and seaweed, (but) some may still have remnants attached." Once you crack them open, handle them carefully to avoid spilling the liquor, and keep them at 41 degrees Fahrenheit because they need to remain cold to stay fresh. Lastly, Callery says, "Don't get lazy with the shucking. No one wants to chew on shell fragments."

Seafood on top of seafood, you ask? You bet your sweet bass ... or in this case, your sweet ceviche, which is one of Jim Foster's favorite ways to mix things up. "When you are six oysters in, it's time for a flavor bomb," he says. "Top your next oyster with a great ceviche. The semi-citrus-cooked seafood of the ceviche on the oyster transforms you into a shellfish savant." I mean ... that sounds pretty good, no?

It's important to keep in mind, however, that "oyster toppings differ based on the application and the species of oyster," Shaun King says. "Larger, more robust oysters can withstand more garnish and tend to be richer and bolder in flavor. Smaller, more petite oysters tend to be delicate, and toppings should be subtle."

Also, seafood on seafood comes with a significant caveat. You have to watch out for cross-contamination with other seafood or ingredients. "Always use clean utensils and preparation surfaces," Rima Kleiner says.

After all the creative and sometimes pricey toppings we've already considered, white balsamic vinegar might seem a little plain Jane. But it's not, Jim Foster says. "Two drops of white balsamic is ... indescribable," he explains, adding that it "sparkles like a sandy beach in late August." What else do you really need to know? Make sure you use a highly rated balsamic, though, otherwise you risk overwhelming your oyster with underwhelming flavor. Colavita White Balsamic Vinegar is a good starter option.

If you want to take it to the next level, you can try using white balsamic to make a peach mignonette or lean on another summer fruit for that late August beachy feel. And as always, Rima Kleiner says, "Don't pour out the oyster liquor." This is especially important when you're only adding a bit of topping because the brine "enhances the flavor of the oyster."

"A topping of finely grated ginger and chopped scallions adds a fresh, aromatic note, enhancing the oyster's natural taste with a hint of spice and earthiness," Rima Kleiner says. Simply combine 1 tablespoon scallion, ¼ cup rice wine vinegar, 1 teaspoon of grated ginger, and ½ teaspoon grated garlic. If that sounds a little intense to you, you're not alone, but that's where balance comes in, James Callery says. Even when you're feeling adventurous, he advises, "Don't insult the oyster. Simple is best."

Rima Kleiner agrees, adding that a good oyster topping is all about melding flavors and textures without ruining any of them. This requires taking into consideration such factors as the seasonality of your topping ingredients and the flavors toward which you personally gravitate. "The type of oyster also matters," Kleiner says. "Some are milder, others are saltier, and the best toppings will complement based on this."

Granita, also known as lemon ice, is a frozen topping made with tangy citrus and usually a sweet syrup. It's a fun topping for oysters when the weather's nice and warm. "For a creative twist, a small scoop of lemon or lime granita adds a refreshing, icy texture and a burst of citrusy flavor, making each bite a delightful experience," Rima Kleiner explains. If you're going to use it, Shaun King advises, get adventurous with it. "I love savory granitas, such as kimchi liquid, or anything with a good amount of brine," he says.

However, using granita makes it even more crucial that you keep your oysters cold. To make sure they don't get warm and the granita doesn't melt during service, James Callery says, the best thing you can do is chill the serving plate and keep everything cold from the time you start shucking to serving.

Yes, really, you can top raw oysters with a bit of extra virgin olive oil, or EVOO (as Rachael Ray would say). Extra virgin olive oil can really help round out the flavor of your oysters, Shaun King says. Simple toppings rely on the quality of the ingredients, though. You should use olive oil that has a light, fresh, floral taste, so plan to spend a bit of money if you're going to take this route.

Ideally, you want to choose an olive oil that costs a little more for its size, so that you can ensure good flavor. Remember, oysters are expensive, so if you're not going to pair them with the best toppings, it's better to save money and heartache and just opt for a lemon wedge instead. There are plenty of options, but a brand such as Atlas Cold Press Extra Virgin Olive Oil is at least spendier than your average grocery store bottle, so give it a try.

If you like, you can also turn that olive oil into a light vinaigrette. Like a mignonette, this melds a few flavors into something bright and new, the perfect accompaniment to delicate oysters, as long as you don't use too much. You want to make sure that nothing outshines the brininess, even your pairings. James Callery advises serving oysters with "champagne, dry white wine, or a good gin cocktail (to) complement the flavors."