Blu’s Signature East Coast Oysters Recipe

Shuck oysters

Keep oysters chilled until ready to shuck. Using an oyster knife and a thick glove or towel, insert the knife at the hinge, twist to pop the shell open, cut the muscle to free the top shell and then cut the bottom muscle to release the oyster into its half shell. Retain as much liquor as possible. Arrange crushed ice or rock salt on a serving platter and nestle oysters on the bed to keep them steady and cold.

Keep shucked oysters chilled in the refrigerator for up to 30 minutes while you prepare vinaigrette and granita. Bring the platter out just before serving and garnish with lemon wedges.

In a medium bowl combine the diced green tomatoes, finely diced shallot, chopped parsley, chopped chives and chopped capers. Lightly mash about one-third of the tomato with the back of a spoon to release juices while leaving the rest in small dice for texture.

In a small jar or bowl whisk together the white wine vinegar, Dijon mustard and granulated sugar until the sugar dissolves. Slowly whisk in the extra-virgin olive oil to form a smooth emulsion. Season with sea salt and freshly ground black pepper and taste-adjust—add more vinegar for brightness or a pinch more sugar if tomatoes are very tart.

Pour the vinaigrette over the tomato/shallot mixture and stir to combine. Chill for at least 15 minutes to let flavors meld; bring out of the refrigerator just before plating so it remains bright and slightly cold.

If using whole fresh tomatoes: core and roughly chop, then purée in a blender until smooth. If using strained canned tomatoes, proceed to the next step. Strain the purée through a fine mesh sieve to remove seeds and excess pulp for a smooth granita base.

Combine the strained tomato purée with tomato paste, lemon juice, sugar, sea salt and white wine vinegar. Stir until the sugar and salt dissolve and the mixture is well balanced—taste for acidity and sweetness; adjust with more lemon or sugar if needed.

Pour the tomato mixture into a shallow metal baking pan (an 8x8 or similar). Place in the freezer. After 30 minutes, use a fork to scrape and break up any ice crystals around the edges. Return to the freezer and repeat every 20–30 minutes for 2–3 cycles until the mixture is fully frozen and flaky (about 2–3 hours total). For a quicker method, pulse once in a food processor after it has partially frozen to create a granular texture, then return to the freezer briefly to firm up.

Scoop small quenelles or pinches of granita with a spoon and keep frozen on a tray in the freezer until ready to plate. Remove just before assembling oysters so granita remains cold and granular.

For each oyster, place a small spoon (about 1/2 tsp) of chilled green tomato vinaigrette across the back of the oyster meat. Add a small pinch or quenelle (about 1/2 tsp) of tomato granita on top of the vinaigrette—enough to provide cold contrast but not overwhelm the oyster.

Drizzle a drop of extra virgin olive oil over each prepared oyster and sprinkle a tiny pinch of flaky sea salt. Garnish lightly with microgreens or a small parsley leaf. Serve immediately with the chilled platter, lemon wedges and extra vinaigrette on the side if desired.

Recommended pacing: plate and serve within 5 minutes of adding granita so the texture remains granular and the oysters are cold.