Ostra (6) Recipe

Mix mignonette

In a small bowl combine 2 tablespoons red wine vinegar, 1 tablespoon finely minced shallot, 1 teaspoon freshly ground black pepper and a pinch of fine sea salt. Stir and let sit at room temperature while you shuck the oysters so flavors meld (10–15 minutes).

Clean and chill

Rinse the oyster shells briefly under cold running water to remove grit. Place about 3 cups of crushed ice on a serving platter to create a stable bed for the oysters.

Shuck oysters

Using an oyster knife and a thick glove or towel to protect your hand, hold an oyster cupped-side down. Insert the knife at the hinge and twist to pop it open. Slide the knife along the top shell to cut the adductor muscle and remove the top shell. Tilt the oyster so liquid (liquor) pools in the shell, then run the knife under the oyster to free it from the bottom shell, leaving it in the deep shell. Discard top shell and check for shell fragments.

Arrange on bed of ice

Place each shucked oyster on the crushed ice bed, spacing evenly for presentation. Keep them level so each oyster retains its liquor.

Lemon

Cut the fresh lemon in half and then into wedges. Serve wedges alongside the oysters so guests can squeeze fresh juice over each oyster to taste.

Serve sauces

Spoon the prepared mignonette into a small ramekin and place next to the oysters. Put cocktail sauce in a separate ramekin and set out a small dish with hot sauce. Allow guests to add a dash or spoonful of their preferred condiment to each oyster.

Garnish and accompaniments

Scatter a few sprigs of parsley or microgreens around the platter for color. Offer 6 crackers or thin slices of toasted bread on the side.

Using the tip of a small fork, loosen the oyster from the shell if not already fully free. Add a squeeze of lemon and/or a small spoonful of mignonette or cocktail sauce, and a drop of hot sauce if desired. Tilt the shell and slurp the oyster and its liquor directly from the shell. Discard shells on a separate plate.