Oysters On The Half Shell* Recipe

Cleaning

Rinse the oysters under cold running water using a stiff brush to remove grit, barnacles and debris. Discard any shells that are cracked or open and do not close when tapped.

Shucking

Hold an oyster cup-side down in a towel or wear a cut-resistant glove. Insert a short, sturdy oyster knife into the hinge, twist gently until it pops. Run the blade along the top shell to sever the adductor muscle, remove the top shell, and scrape away any loose shell fragments. Slide the blade under the oyster to free it from the bottom shell, taking care to preserve the oyster liquor. Place oysters on a tray, cup-side down on crushed ice to stabilize while you finish shucking the rest.

Plating

Spread the 2 cups of cracked ice or rock salt across a serving platter to create a flat bed. Nest the oyster shells, cup-side down, on the bed of ice. Transfer oysters one at a time, leaving the oyster meat in the bottom shell with its liquor. Add additional crushed ice around the shells so they sit stably. Tuck lemon wedges around the oysters.

Combine 3 tbs red wine vinegar, 1 tbs Chinese black vinegar, 2 tbsp very finely minced shallot, 1 tsp sugar, 1 tsp sea salt and 1 tsp freshly ground black pepper in a small bowl. Whisk until the sugar and salt dissolve. Taste and adjust acidity or salt if needed. Stir in 1 tbsp very finely chopped fresh cilantro if using. Chill in refrigerator for at least 15 minutes to let flavors meld.

In a medium bowl whisk together 1/2 cup ketchup, 2 tsp prepared horseradish, 2 tbs gin, 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper until smooth. Taste and adjust heat (more horseradish or hot sauce) or gin level to preference. Chill for at least 10 minutes to allow the gin to integrate.

Arrange the chilled mignonette and gin cocktail sauce in small individual ramekins or a divided sauce dish. Sprinkle microgreens or chopped chives lightly over the oysters for a fresh touch. Serve immediately with lemon wedges and small forks. Encourage diners to spoon a small amount of mignonette or cocktail sauce onto each oyster and enjoy raw. Keep leftovers refrigerated and consume the same day.