Raw Pei Oysters Recipe

Chill and prepare platter

Fill a shallow serving platter or tray with an even layer of crushed ice to create a stable bed that will keep the oysters cold during service.

Clean shells

Rinse the oysters under cold running water and use a scrub brush to remove any dirt or barnacles. Discard any oysters with cracked shells or an off smell.

Shuck oysters

Working one at a time, hold an oyster in a towel with the cup (deeper) shell down. Insert the tip of an oyster knife at the hinge and twist gently until the shell pops. Run the knife along the top shell to sever the muscle and remove the top shell. Tilt the oyster so liquid (brine) stays in the cup, then run the knife under the oyster to free the bottom muscle. Transfer the oyster in its bottom shell onto the ice bed. Repeat until all oysters are shucked. Keep oysters level so they retain their liquor.

Combine the finely minced shallot and champagne (or white wine) vinegar in a small bowl. Add the freshly ground black pepper and fine sea salt. Stir to dissolve the salt. Taste and adjust: if too sharp, add a teaspoon of water or a touch more vinegar depending on preference. Cover and refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled in a small bowl beside the oysters.

Arrange lemon wedges, cocktail sauce, and prepared horseradish in small bowls. Mix the horseradish with a teaspoon of lemon juice or a dash of Tabasco if desired for extra zip. Place all condiment bowls on the ice platter alongside the oysters so guests can serve themselves.

If using freshly grated horseradish or microgreens, place them in small bowls or scatter lightly on the ice near the oysters for guests to add a touch. Sprinkle a small amount of chopped fresh parsley over the oysters just before serving if you want added color.

Serve the platter immediately once oysters are shucked and arranged. Encourage guests to eat oysters cold, adding a squeeze of lemon, a spoonful of mignonette, a dab of cocktail sauce, or a little horseradish to taste. Discard any uneaten oysters after 2 hours on ice.