Oysters Topped with Seagrapes Recipes

Taste and Texture of Seagrapes with Oysters

Eating seagrapes with oysters enhances the overall dining experience. The natural brininess of the seagrapes complements the oyster’s oceanic flavor, while their crisp and juicy “pop” texture contrasts beautifully with the oyster’s smooth, creamy profile. Without seagrapes, oysters can sometimes feel overly soft or mushy; the seagrapes counteract this, bringing a delightful crunch that makes each bite dynamic and refreshing.

This combination is not only a treat for the palate but also elevates the dish visually, adding a vibrant green topping that symbolizes the sea itself.

1. Classic Oysters with Seagrapes

Ingredients:

• 12 fresh oysters (shucked)
• 1 pouch of Umibudo Seagrapes
• Lemon wedges for garnish
• 1/4 cup mignonette sauce (1 part red wine vinegar, 1 part finely diced shallots, pinch of cracked black pepper)

Instructions:

1. Prepare the seagrapes by rinsing and soaking them as per instructions.
2. Place the shucked oysters on a bed of crushed ice.
3. Spoon a small amount of mignonette sauce over each oyster.
4. Top with a small cluster of seagrapes.
5. Serve immediately with lemon wedges on the side.

Flavor Notes: The mignonette’s acidity complements the oyster's brininess, while the seagrapes add a crunchy pop, balancing the smooth texture.

2. Grilled Garlic Butter Oysters with Seagrapes

Ingredients:

• 12 fresh oysters (shucked, shells reserved)
• 2 tbsp unsalted butter
• 1 clove garlic, minced
• 1 tbsp parsley, finely chopped
• 1 pouch of Umibudo Seagrapes
• Lemon wedges for garnish

Instructions:

1. Preheat a grill to medium heat.
2. Melt butter in a small saucepan, then stir in garlic and parsley.
3. Place the shucked oysters back in their shells and drizzle garlic butter over each one.
4. Grill the oysters in their shells for 3–5 minutes, just until the butter bubbles and the edges of the oysters curl.
5. Remove from the grill, top with seagrapes, and serve with lemon wedges.

Flavor Notes: The rich garlic butter enhances the oyster's natural sweetness, and the seagrapes add a fresh, crisp contrast.

3. Spicy Oysters with Seagrape Salsa (The Spicy Twist!)

Ingredients:

• 12 fresh oysters (shucked)
• 1 pouch of Umibudo Seagrapes
• 1 small chili (like Thai chili or jalapeño), finely chopped
• 1 tbsp lime juice
• 1 tsp soy sauce
• 1 tbsp diced mango or pineapple (optional, for sweetness)

Instructions:

1. Prepare the seagrapes by rinsing and soaking them. Chop half of the prepared seagrapes into small pieces to make the salsa.
2. In a small bowl, combine chopped seagrapes, chili, lime juice, soy sauce, and mango (if using). Mix well.
3. Place the shucked oysters on a serving plate and top each one with a teaspoon of the spicy seagrape salsa.
4. Garnish with a small whole cluster of seagrapes on top for presentation. Serve immediately.

Flavor Notes: The chili adds heat that’s balanced by the lime’s acidity and the subtle sweetness of mango, while the seagrapes’ crunch rounds out the textures.