Mermaid Tears Recipe

Chill and prepare bed

Spread crushed ice on a serving platter or individual plates to make a stable bed for oysters. Make sure ice is level and about 1-1.5 inches deep so shells sit securely.

Clean shells

Rinse oyster shells under cold running water and scrub with a brush to remove grit and debris. Pat dry with a towel.

Shuck oysters

Working one oyster at a time, place it cup-side down on the towel (or hold in the towel/glove). Insert the oyster knife at the hinge, twist gently to pop the shell. Slide the knife along the top shell to sever the muscle and remove the top shell. Tip the oyster so liquid (brine) stays in the bottom shell; slide the knife under the oyster to free it from the bottom shell. Place each shucked oyster onto the prepared ice bed. Repeat for all oysters.

Combine vinegar and citrus

In a small bowl, whisk together the champagne (or white wine) vinegar and the combined lemon + lime juice.

Add aromatics and seasoning

To the vinegar-citrus mixture add the very finely minced shallot, finely diced cucumber, chopped dill, sliced chive, superfine sugar, sea salt and freshly ground black pepper. Stir gently to combine so the sugar and salt dissolve. Let rest 5–10 minutes to mellow and marry flavors.

Finish with oil

Just before serving, stir in the extra-virgin olive oil to add silkiness and round the acidity. Taste and adjust salt or citrus if needed — the mignonette should be bright, slightly tangy, and lightly savory.

Spoon a small teaspoon of the Mermaid Tears mignonette over each shucked oyster while keeping them on the ice bed. The cucumber adds a refreshing texture that resembles tiny 'tears'; the dill and seaweed hint at the ocean. Garnish lightly with a few microgreens or an edible flower on select shells and sprinkle a tiny pinch of toasted seaweed flakes across the platter.

Serve immediately with lemon wedges on the side and chilled sparkling wine or beer. Instruct guests to tip the shell, slurp the oyster and mignonette together, and optionally finish with a squeeze of lemon.

Food safety note: consume oysters as soon as possible after shucking and keep them cold on ice. Discard any oyster that smells off or whose shell did not close before shucking.

Use an oyster knife and a towel or glove to protect your hand while shucking. Always keep oysters chilled and work on a stable surface. Clean tools and hands after handling raw shellfish.