Oysters Recipe

Thinly slice 1/2 medium red onion into rings or half-moons. Place the slices in a small jar or bowl.

In a small saucepan or measuring cup, combine 3 tbsp apple cider vinegar, 3 tbsp water, 1 tsp sugar, 1/2 tsp kosher salt and the peppercorns. Warm gently until sugar and salt dissolve (about 30–60 seconds); do not boil.

Pour the warm pickling liquid over the sliced onion. Press the onion down so it is submerged. Let cool to room temperature, then cover and refrigerate at least 15 minutes (can be made up to 24 hours ahead).

In a small bowl, combine 4 tbsp softened unsalted butter with 1/4 cup finely chopped flat-leaf parsley, 2 tbsp finely chopped cilantro, 1 tbsp chopped fresh oregano (or 1 tsp dried), and 2 cloves minced garlic.

Add 1 tsp red wine vinegar, 1 tsp lemon juice, 1/4 tsp red pepper flakes (optional), 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Mix thoroughly until uniform; taste and adjust salt or acidity as needed.

If preparing ahead, cover and refrigerate; bring to room temperature (or gently soften) before spooning onto hot oysters.

Preheat oven to 475°F (245°C) or prepare a hot grill. If using oven, place a rimmed baking sheet in the oven and allow it to heat for 5 minutes; alternatively use a baking dish filled with coarse salt or rock salt to stabilize shells.

Scrub oyster shells under cold running water to remove grit. Using an oyster knife and a thick towel or glove, carefully shuck each oyster: insert knife at hinge, twist to pop open, run blade under top shell to free, discard top shell and trim muscle so oyster sits in bottom shell with liquor retained.

Arrange oysters on the preheated baking sheet or on a bed of coarse salt to keep them level. Drizzle or brush a little olive oil in small depressions or on the salt bed to prevent sticking.

Season each oyster lightly with a pinch of kosher salt and a small grind of black pepper (about 1/8–1/4 tsp per 3 oysters).

Spoon about 2/3 to 1 teaspoon of chimichurri butter onto each oyster, spreading lightly over the oyster and into the liquor.

Roast in the oven for 6–8 minutes, or grill over medium-high heat for 4–6 minutes, until butter is melted, edges of the oyster begin to curl slightly and the top starts to sizzle and brown lightly. Do not overcook; oysters should be plump and slightly firm.

Remove oysters from oven or grill carefully. Top each oyster with a small spoonful (about 1 tsp) of pickled red onion, allowing some of the pickling liquid to drip off so it doesn't make the oyster soggy.

Garnish with a few microgreens or a sprinkle of chopped chives if desired and finish with a squeeze of lemon wedge over each oyster.

Serve immediately on a platter (use crushed ice or coarse salt to stabilize shells) alongside any remaining chimichurri butter and lemon wedges.