Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


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.