Navy Cove Recipe

Place a bed of crushed ice on a large platter to keep oysters cold. Rinse oyster shells briefly under cold running water to remove grit.

Using an oyster knife and a thick glove or towel to protect your hand, insert the tip at the hinge and twist to pop the shell. Slide the knife under the top shell to sever the muscle and remove the top shell. Hold the oyster level to retain liquor.

Run the knife under the oyster to free it from the bottom shell, leaving it in its deeper half. Arrange shucked oysters on the ice bed. Squeeze a little lemon over any oysters you plan to eat raw.

Prepare the base sauce

In a bowl, combine mayonnaise (1 cup), prepared horseradish (2 tbs), creole or Dijon mustard (1 tbs) and Alabama white sauce (1/4 cup). Whisk until smooth and slightly thin. The Alabama white sauce adds tang and a thinner consistency—if you don't have it, thin mayonnaise with an extra 1 tbs apple cider vinegar and 1–2 tbs water.

Season and balance

Stir in apple cider vinegar (1 tbs), hot sauce (1 tsp), Worcestershire (1/2 tsp), smoked paprika (1/2 tsp), celery salt (1/4 tsp) and black pepper (1/4 tsp). Taste and adjust: add more hot sauce for heat, more vinegar for brightness, or more horseradish for bite.

Add fresh aromatics

Fold in finely chopped parsley (1 tbs) and chopped green onion (1 tbs). Chill the sauce for at least 10 minutes so flavors meld. The texture should be pourable but substantial enough to sit on oysters.

Using a small spoon, place about 1 heaping teaspoon (or to taste) of the Navy Cove sauce on each shucked oyster so it sits on the meat without drowning the natural liquor.

Top each sauced oyster with a slice of pickled jalapeño (or half a slice for milder heat). If using, sprinkle a pinch (about 1 tsp total distributed) of crumbled smoked bacon over oysters that can benefit from the smoky-salty contrast.

Scatter microgreens or frisée around the platter for color and a slight peppery note. Serve immediately on the bed of ice with extra lemon wedges on the side.

To eat: encourage guests to tip the shell slightly, sip the oyster liquor with the sauce, and use lemon to brighten if desired.