Oysters Recipe

Prepare a serving platter by spreading a deep bed of crushed ice to keep oysters level and cold.

Place oysters on the half shell over the crushed ice, arranging them so each shell sits flat and stable.

Set lemon wedges, a small bowl of Tabasco, and separate bowls for the house seafood sauce and apple-jalapeño mignonette on the platter or alongside for guests to serve themselves.

Make the sauce

In a medium bowl, combine ketchup (1 cup), prepared horseradish (3 tbs), Worcestershire sauce (2 tsp), fresh lemon juice (2 tbs), smoked paprika (1 tsp), optional hot sauce (1 tsp), salt (1 tsp) and black pepper (1 tsp).

Whisk until smooth and taste; adjust lemon, horseradish or hot sauce to preference. Transfer to a small serving bowl and refrigerate until ready to serve (at least 15 minutes to let flavors meld).

Prepare ingredients

Finely dice the granny smith apple (about 1/8 inch dice), mince the jalapeño (remove seeds for milder heat), and finely mince the shallot.

In a small bowl combine red wine vinegar (4 tbs), champagne vinegar (1 tbs), sugar (1 tsp) and salt (1 tsp). Stir until sugar and salt dissolve.

Add the diced apple, minced jalapeño, and minced shallot to the vinegar mixture. Stir in freshly ground black pepper (1 tsp) and extra-virgin olive oil (1 tsp).

Taste and adjust: add a pinch more sugar if too tart, a few drops of water if too acidic, or more jalapeño for heat. Let rest refrigerated for at least 20 minutes so flavors marry; bring to near-chilled temp before serving.