Oysters Recipe

Chill and prepare serving bed

Pack a large shallow serving platter or bowl with crushed ice to create a stable, chilled bed for shucked oysters. Keep plate in refrigerator while you prepare oysters.

Shuck oysters

Rinse oysters under cold running water and scrub any grit from shells. Using a short, sturdy oyster knife and a towel or glove for safety, insert the knife at the hinge, twist to pop the shell, run the blade along the top shell to free the muscle and remove the top shell. Loosen the bottom muscle and detach oyster from shell, leaving oyster in bottom shell. Reserve any liquor in the shell. Place each oyster on the chilled ice bed. Keep oysters refrigerated and serve as soon as mignonette and bread are ready.

Arrange lemon wedges and marinated olives in small bowls alongside the oysters for guests to garnish to taste.

Make the mignonette

In a small bowl combine the minced shallot, red wine vinegar, rice vinegar, and sugar. Whisk until sugar begins to dissolve. Stir in the yuzu kosho, olive oil, coarse sea salt, and freshly cracked black pepper. Taste and adjust: add a touch more vinegar if you want more acid, or 1/4 tsp more yuzu kosho for additional heat/umami. Fold in chopped chives if using.

Rest and chill

Let the mignonette rest in the refrigerator for at least 10–15 minutes to allow flavors to meld. Remove from fridge just before serving and give a final stir. Spoon a small amount (about 1/2 tsp) over each oyster when plating, or serve in a small bowl for guests to add themselves.

Prepare baguette

Preheat oven to 375°F (190°C). Slice the baguette on a slight diagonal into 12 slices (about 1/2-inch thick). Spread a thin layer of softened butter on each slice. Place slices on a baking sheet and toast in the oven 6–8 minutes until edges are golden and crisp but centers are still slightly soft. Remove and let cool slightly.

Warm the cheese (optional)

If you prefer the Pleasant Ridge Reserve slightly softened, place the 4 oz cheese on a small oven-safe dish and warm at 200°F (95°C) for 6–8 minutes (or until just softened) while the baguette toasts. Alternatively leave the cheese at room temperature for 20–30 minutes before serving so it spreads easily on toast.

Arrange toasted baguette slices on a board next to the warmed or room-temperature Pleasant Ridge Reserve and olives so guests can build small bites between oysters.