Ichiban Oysters (half Dozen) Recipe

Instructions

1. 1

   Prep and chill

   Arrange six shucked Ichiban oysters on a chilled serving platter. Slice the Meyer lemon into wedges and keep juice for finishing. If desired, zest a little lemon over the oysters as a bright aroma.

2. 2

   Prepare aromatics

   In a small saucepan, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and grated ginger; cook about 1 minute until fragrant.

3. 3

   Non-Vegan tikka masala base

   Add garam masala, cumin, coriander, turmeric, and smoked paprika. Stir 30 seconds to bloom the spices. Pour in crushed tomatoes and Shiro dashi. Simmer gently for 8-10 minutes until thickened. Remove from heat and whisk in plain yogurt. Season with salt to taste.

4. 4

   Vegan tikka masala base

   In a separate pan, heat a bit more olive oil over medium heat. Add onion, garlic, and ginger with the spices as above, then stir in crushed tomatoes and Shiro dashi. Simmer 8-10 minutes. Stir in coconut milk and adjust salt to taste.

5. 5

   Plate oysters with sauce (Non-Vegan path)

   For each oyster half, spoon a small amount of the hot tikka masala sauce onto the oyster. Drizzle a touch more sauce if desired and keep sauce warm.

6. 6

   Plate oysters with sauce (Vegan path)

   For each oyster half, spoon a small amount of the hot vegan tikka masala sauce (with coconut milk) onto the oyster. Drizzle a touch more sauce if desired and keep sauce warm.

7. 7

   Finish and serve

   Squeeze Meyer lemon juice over the plated oysters. Garnish with chopped fresh herbs and a little lemon zest if you like. Serve immediately with extra lemon wedges on the side.