Ostras Del Ostrero Recipe

Champagne mignonette

In a small bowl whisk together 1 tablespoon champagne, 2 tablespoons champagne vinegar, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon sugar, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Fold in the finely minced shallot. Chill in the refrigerator for at least 15 minutes to allow flavors to marry.

Classic red wine mignonette

Combine 3 tablespoons red wine vinegar, the minced shallot, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper and 1 teaspoon sugar (optional) in a small bowl. Stir to dissolve and refrigerate for at least 15 minutes.

Cocktail sauce

Mix 3 tablespoons ketchup with 2 tablespoons prepared horseradish, 1 teaspoon Worcestershire, 1 teaspoon lemon juice and 1 teaspoon hot sauce. Taste and adjust heat or horseradish. Keep chilled until serving.

Grate fresh horseradish into a small ramekin and set aside as an optional pungent accompaniment. Cut lemons into wedges and arrange on a plate. Chop parsley and set out for garnish.

Keep oysters cold until ready to serve. Place a kitchen towel on your work surface and preheat a small bowl of warm water (optional) to test for live oysters—discard any with open shells that do not close when tapped.

Hold an oyster cup-side down in a folded towel, hinge toward you. Insert an oyster knife at the hinge and twist gently until the shell pops. Slide the knife along the top shell to cut the muscle and remove the top shell. Hold the oyster level so liquor remains inside. Slide the knife under the oyster to free it from the bottom shell, keeping the oyster and its liquor intact. Repeat for all oysters.

Place a shallow layer of crushed ice in a wide serving tray or individual plates. Scatter seaweed or rock salt over the ice to create stable nests. Nestle each shucked oyster in its bottom shell into the ice so they sit level and the liquor is retained.

Arrange oysters by variety to facilitate tasting: label or place similar varieties together so guests can compare. Place small spoons or tiny taste spoons next to the mignonettes and cocktail sauce ramekins.

Garnish the platter with lemon wedges and chopped parsley. Offer grated horseradish and hot sauce on the side. Provide small forks for eating or let diners tip oyster into mouth if preferred.

For tasting sequence suggestion: start with the smallest, cleanest brine (e.g., Pacific), then medium-bodied (e.g., Blue), finishing with the rounder, more mineral varieties (e.g., Belon). Sip a neutral sparkling wine or a crisp mineral white between oysters or simply palate-cleanse with lemon.

Serve immediately while oysters are chilled and fresh. Discard any uneaten oysters after 2 hours sitting on ice.