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Marasheen Bay Oysters on Crushed Ice, Pickled Ramps

Marasheen Bay Osyters on Crushed Ice, Pickled Ramps, Dried Tomatoes, Bagel Chips and Beer Mustard Emulsion

Servings 4


  • 12 Marasheen Bay Oysters
  • 12 Whole small bulb ramps, tops trimmed
  • 1 cup White wine vinegar
  • 1 cup Water
  • ½ cup Sugar
  • 1 tbsp Salt
  • ¼ cup Yellow mustard seeds
  • cup Brown mustard seeds
  • ¼ cup Apple cider vinegar
  • ¼ cup Belgian style beer
  • 1 tbsp Brown sugar
  • 1 ½ tsp Honey
  • ¼ tsp Salt
  • 6 whole Sundried tomatoes, diced
  • 6 slices Bagel chips, cut in half



  • Shuck oysters ensuring all the fresh brine stays inside of each oyster.
    Place the ramps inside of a tall, narrow heat safe jar. Meanwhile, bring the vinegar, water, sugar and salt to a boil. Once boiling, turn off the heat and pour the mixture over the ramps. Let the liquid cool, cover the jar and refrigerate.
    In a medium size bowl mix the mustard seeds then add the vinegar and beer in until combined. Set the mixture aside until all the liquid has been absorbed. Add the brown sugar, honey and salt and stir until combined. Pour half of the mixture in a food processor and blend until smooth. Pour the blended mixture back into the bowl and mix. Cover and refrigerate for 2 days to let the bitter compounds in the mustard to mellow.


  • In a wide shallow bowl filled with crushed ice, place a small bowl with the mustard mixture directly in the center surrounded by the shucked oysters, hinge side in. In empty spaces, lay lemon wedges for garnish and color. Place the bowl on a large platter. Along the rim of the platter arrange the drained pickled ramps, diced tomatoes and bagel chips so they are accessible from all sides.