Black Jack Oysters Recipe

Chill and prepare

Place a large platter or serving tray in the refrigerator to chill. Fill a deep tray or bowl with crushed ice and set aside. Wash oyster shells under cold running water with a scrub brush to remove grit.

Shuck oysters

Using an oyster knife and a thick glove or towel to protect your hand, hold oyster cupped-side down and insert the tip of the knife into the hinge. Twist to pop the hinge, slide the knife along the top shell to cut the adductor muscle, then lift off the top shell. Run the knife under the oyster to free it from the bottom shell, keeping the oyster level so it retains its liquor. Place each shucked oyster on the chilled platter over crushed ice. Keep oysters cold while you finish shucking.

Make the mignonette while oysters chill: In a small bowl combine the finely minced shallot, black currant vinegar, champagne vinegar, soy sauce, dark sesame oil and the dissolved sugar. Stir until the sugar is fully dissolved. Add the freshly ground black pepper, minced chive and optional minced cilantro. Taste and adjust balance: it should be bright, tangy with a hint of umami and sesame. If too sharp, add another 1/2 tsp sugar; if too tart, add up to 1/2 tsp more soy. Cover and refrigerate until use.

Prepare the glaze: In a small skillet over low heat melt the butter. Add the garlic and cook gently for 20–30 seconds until fragrant but not browned. Stir in the light brown sugar and kecap manis (or hoisin) until the sugar dissolves and the glaze is glossy. Remove from heat and stir in the lime juice. If you want a spicy note, whisk in the gochujang or sambal now. Let the glaze cool slightly; it should be pourable but not hot enough to cook the raw oyster.

Dress oysters: Spoon about 1/2 teaspoon of the Black Jack mignonette onto each oyster (position to the side of the meat so the liquor remains). Then very lightly brush or spoon approximately 1/4 teaspoon of the finishing glaze over the top of each oyster—just enough to impart a glossy sweet-umami finish without overpowering the brine.

Garnish: Sprinkle each oyster with a few toasted sesame seeds and a pinch of thinly sliced scallion. If using smoked paprika, dust a very small amount over the oysters for color. Serve immediately on the bed of crushed ice with lemon wedges alongside.

Serving notes: Provide small forks or cocktail picks. Oysters are best eaten right away while cold and briny; the glaze and mignonette will add contrasting sweet, savory and tangy flavors to the fresh oyster liquor.