Around The World Tasting Recipe

Prepare mignonette

Combine red wine vinegar (about 3 tbsp), 1 tbsp finely minced shallot, a pinch of sugar and a pinch of salt in a small bowl. Stir and chill until ready to serve. (This yields approximately 1/4 cup.)

Make a bed of crushed ice on a serving platter large enough for 12 oysters. Sprinkle 1 tablespoon coarse sea salt on top of the ice to help hold oysters steady.

Shuck the Atlantic oysters: hold oyster cup-side down on the towel, insert oyster knife at hinge, apply steady pressure and twist to pop hinge, run knife along top shell to sever muscle, discard top shell and free oyster from bottom shell. Keep liquor in shell.

Place each shucked Atlantic oyster on the prepared ice bed. Add a small spoonful (about 1 teaspoon) of chilled mignonette on each oyster, or serve the mignonette on the side and let guests spoon to taste. Garnish with a lemon wedge on the plate.

Serve with freshly cracked black pepper and optional Tabasco. Advise guests to slurp oyster and liquor together.

Prepare ponzu garnish: pour 2 tablespoons ponzu into a small bowl. Finely slice 1 tablespoon green scallion and set aside.

Shuck the Pacific oysters using the same safe technique: towel under hand, knife at hinge, twist, cut top shell, loosen oyster. Retain the liquor in the shell.

Arrange Pacific oysters on the crushed ice bed next to the Atlantic oysters. Spoon about 1/2 teaspoon ponzu onto each oyster, then sprinkle a few slices of scallion and a light dusting (about 1/4 teaspoon) of toasted sesame seeds over each oyster.

Serve immediately so the ponzu does not overly dilute the oyster liquor. Provide small forks for ease.

Prepare cocktail sauce: if using store-bought, mix 1/4 cup with 1 teaspoon freshly grated horseradish to brighten the flavor. Taste and adjust heat.

Shuck the Kumamoto oysters carefully; these are smaller and have a deeper cup—preserve as much liquor as possible.

Place Kumamotos on the crushed ice bed. Spoon approximately 1/2 teaspoon of the cocktail-horseradish mixture onto each oyster. Top each with a thin ribbon of pickled cucumber (about 1/2 tablespoon) for brightness and texture.

Serve with additional cocktail sauce on the side and optional hot sauce. Remind guests that Kumamotos are often sweeter and best eaten raw without too many strong additions if they prefer.

Check that the ice bed remains cold; replace ice as needed. Arrange oysters in three groups on the platter (Atlantic, Pacific, Kumamoto) clearly labeled or announced so guests can taste differences.

Provide lemon wedges, extra mignonette, extra ponzu, extra cocktail sauce, cracked pepper, hot sauce, and small forks. Place used-shell discard bowl nearby and provide napkins.

Serve immediately. For best quality, consume oysters within 30 minutes of shucking when served on ice.