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Courtesy Ponta Dos Ganchos

This Oysters with Cucumber and Mint Vinaigrette recipe is simple to prepare and absolutely delicious to eat. I discovered this fabulous dish when visiting Ponta Dos Gonchos, located  on a tiny island off Brazil called Florianopolis.  Talented Chef Luis Salvajoli served the most wonderful seafood throughout our stay, with a flair for combining unique, always fresh ingredients.

We devoured these Santa Catarina oysters as an appetizer in the middle of the afternoon, with champagne on a sunset boat cruise, and on the resort’s nearby island with cocktails. Either way, it’s hard to get enough of these.




6 fresh oysters

8 Tablespoons (4 oz) Cucumbers (with peel)

4 Tablespoons (2 oz) Olive Oil

2 Tablespoons (1 oz) sliced fresh mint

2 Tablespoons (1 oz) red onion chopped


Fresh Ground Black Peppercorns



Cook the oysters in a pan with just a little water. Cook until the shell opens. After the oysters are cooked, put then in a bowl with water and ice.

Dice  the cucumber with peel and red onion into small cubes.

Slice mint leaves into thin strips.

Mix the cucumber with olive oil and mint.

Season with salt and pepper.



Serve the oysters cold with the cucumber vinaigrette on top.



If you don’t have access to fresh oysters where you live, call University Seafood to ship to your door in 24 hours. This family run business just celebrated its 60th anniversary of serving the finest fresh seafood in the Pacific Northwest.

– The Gourmet Review




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