Oysters with Aioli

Notes: Buy shucked oysters in jars or use about 30 freshly shucked oysters. As a substitute for hot smoked Spanish paprika, mix 1 1/2 teaspoons regular paprika with 1 1/2 teaspoons ground dried chipotle chili (whirl to a powder in a blender).

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 74%
  • Protein: 8g
  • Fat: 22g
  • Saturated fat: 3.4g
  • Carbohydrate: 10g
  • Fiber: 0.3g
  • Sodium: 369mg
  • Cholesterol: 59mg


  • 1 1/2 tablespoons sliced almonds
  • 2 teaspoons minced garlic
  • 1/3 cup mayonnaise
  • 2 teaspoons lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons hot smoked Spanish paprika
  • 1/2 teaspoon salt
  • 2 jars (each 10 oz., or 30 total) shucked oysters, Kumamotos or small Pacifics, drained and patted dry


  1. 1. Stir almonds in a 6- to 8-inch frying pan over medium heat until golden, 5 to 6 minutes.
  2. 2. Pour nuts into a food processor or blender. When slightly cooled, whirl to a fine powder.
  3. 3. In a bowl, combine nuts, garlic, mayonnaise, lemon juice, and 1 tablespoon olive oil; mix well.
  4. 4. In a plastic food bag, combine flour, paprika, and salt. Drop in oysters, a few at a time, and shake to coat. Lift from bag, shaking off excess flour mixture. Lay oysters slightly apart on a sheet of waxed paper. Discard extra flour.
  5. 5. Place a nonstick 10- to 12-inch frying pan over high heat. When hot, add 1 1/2 tablespoons oil and swirl to coat pan. Add half of the coated oysters and brown well on each side, turning once, about 2 minutes total. Drain on towels and keep warm.
  6. 6. Add remaining oil to pan and brown remaining oysters.
  7. 7. Serve the oysters with the almond aioli sauce.
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