Recipe: oysters with crème fraîche and red radish

Crème fraîche and red radish, two ingredients for a delicious new recipe with Huîtres Amélie!

For purists, there’s nothing like slurping a raw oyster straight from its shell. A splash of lemon juice or a dab of mignonette sauce accentuates its briny flavor, transporting one directly to the shores where it was harvested. Grilled oysters, often drizzled with garlic butter or a hint of barbecue sauce, offer a smoky, charred flavor profile that’s hard to resist. Baked oysters often come adorned with a crusty topping, maybe a breadcrumb-Parmesan mix, lending a pleasing crunch to the tender meat below. Then there are fried oysters, golden-brown morsels of crunchy perfection on the outside and soft, juicy treasures inside. And of course, who can forget the comforting embrace of oyster stews, where the oysters simmer and dance in a concoction of milk, butter, and spices?

But for those eager to take their oyster game up a notch, here’s a fresh and elegant recipe combining the delicate taste of oysters with the creaminess of crème fraîche and the peppery bite of red radish:


  • 12 fresh, raw oysters
  • 1/2 cup crème fraîche
  • 2 red radishes, finely sliced
  • Fresh dill or chives, finely chopped
  • Lemon zest
  • Salt & pepper


  • Carefully shuck the oysters and place them on a bed of crushed ice.
  • In a small bowl, whisk the crème fraîche until smooth. Season with a touch of salt and pepper.
  • Place a dollop of the crème fraîche on each oyster.
  • Top with a slice of red radish, a sprinkle of lemon zest, and fresh herbs.
  • Serve immediately and revel in the harmonious blend of flavors.

Amélie oysters with crème fraîche and red radish, a new addition to your culinary repertoire.  Discover more about the supercharged health benefits of eating oysters and learn more about the journey of Amélie oysters from ocean to plate.