Oysters On The Half-shell (6ea)* Recipe

Prepare ice bed

Fill a shallow serving bowl or platter with crushed ice (about 4 cups) and spread it evenly to create a stable bed for the oysters. Chill the platter in the refrigerator briefly if possible.

Shuck oysters

Using an oyster knife and a towel or glove for safety, hold each oyster flat-side up and insert the knife at the hinge. Twist to pop the shell, cut the top muscle to remove the top shell, then run the knife under the oyster to free it from the bottom shell while keeping the oyster liquor (brine) in the shell. Inspect and remove any shell fragments. Keep oysters cold on the ice bed as you work.

Arrange the 6 shucked oysters on the chilled ice bed with the cupped shell down so the oyster liquor remains in the shell. Tuck lemon wedges and sprigs of parsley around the oysters for garnish.

Combine rice wine vinegar (60 ml), apple cider vinegar (30 ml) and mirin (15 ml) in a small bowl.

Add finely grated ginger (1 tsp), finely sliced shallot (1 tbsp), sugar (1 tsp), sea salt (1 tsp) and freshly ground black pepper (1 tsp). Whisk until the sugar and salt dissolve. Taste and adjust acidity or sweetness to preference; a balanced Husk-style vinegar should be bright with a touch of sweetness and gentle heat from ginger.

Let the vinegar sit for at least 10 minutes at room temperature to allow flavors to meld. For best flavor, chill for 30 minutes. If preparing ahead, store covered in the refrigerator up to 48 hours; bring to near-chill before serving.

To serve, spoon about 1/2 to 1 teaspoon of the Husk vinegar onto each oyster (or place vinegar in a small bowl for guests to add to taste).

In a small bowl combine ketchup (60 ml), prepared horseradish (2 tsp), fresh lemon juice (1 tbsp), Worcestershire sauce (1 tsp), hot sauce (1 tsp, optional) and sea salt (1/4 tsp).

Stir thoroughly until smooth and chill for at least 10 minutes to let the flavors marry. Taste and adjust horseradish or hot sauce for heat or lemon for brightness.

Transfer cocktail sauce to a small ramekin and place on the serving platter beside the oysters.