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Oysters On The Half Shell With Asian Dipping Sauce And Bookwalter Riesling

  • Yield: 4 servings


  • 1 quarter-size slice unpeeled ginger, minced
  • 3 small scallions (white parts only), minced
  • 3 tablespoons dry white wine
  • 1 teaspoon unseasoned rice vinegar
  • One-fourth teaspoon Asian hot chili paste or sauce
  • 12 to 16 fresh oysters, shucked (Olympias, Hamma Hamma, or San Juan European flats)


  • Combine all of the ingredients for the sauce in a bowl and stir to blend. Place in a small bowl in middle of a platter. Arrange the oysters around the sauce and serve.
  • Recipes reprinted with permission from Northwest Food & Wine by Dan and Kathleen Taggart.