West Coast Oysters Recipe

Chill and arrange

Place 4 cups crushed ice on a large serving platter or divide between two platters to form a stable chilled bed for the oysters. If using additional cracked ice for appearance, reserve 2 cups for topping the platter edges. Keep oysters refrigerated until ready to serve.

If oysters are not yet shucked, shuck them just before serving: hold oyster in a folded towel, insert a short, sturdy oyster knife at the hinge, twist to pop open, slide blade along top shell to cut the muscle, remove top shell, then slide blade under oyster to free it from the bottom shell while preserving its liquor. Place each oyster on the ice bed in its half shell. Arrange lemon wedges around the platter.

Combine liquids

In a small bowl, combine 1 cup champagne (or dry sparkling wine) and 2 tablespoons red wine vinegar. Stir gently to blend.

Add aromatics and seasoning

Add the finely minced shallot (3 tsp), 1 teaspoon cracked black pepper, 1 teaspoon sea salt, and 1 teaspoon sugar (optional). Stir to dissolve the salt and sugar. Let the mixture sit for at least 10 minutes to meld flavors and slightly macerate the shallot.

Finish mignonette

Just before serving, stir in 2 tablespoons finely snipped chives and 1 teaspoon lemon zest. Taste and adjust seasoning — add a pinch more salt or a drop more vinegar if it needs brightness. Chill the mignonette in the refrigerator if preparing in advance, but remove 5 minutes before serving to avoid being too cold.

Give the oyster platter a final shake to ensure each shell sits in the ice. Spoon small amounts of champagne mignonette onto each oyster or provide the mignonette in a small bowl with a tiny spoon so guests may add to taste. Garnish the platter sparingly with microgreens or finely chopped parsley and place lemon wedges for squeezing.

Serve immediately, advising guests to consume oysters cold and within 30–45 minutes of plating for best quality.