2 Fresh Oysters Recipe

Chill and prepare bed

Spread crushed ice or rock salt on a small shallow plate or serving dish to create a stable bed for the oysters; this keeps them level and cold.

Clean shells

Rinse the oyster shells under cold running water and scrub any dirt or barnacles with a stiff brush. Pat dry with a clean towel.

Shuck oysters

Using an oyster knife and a thick glove or folded towel to protect your hand, hold the oyster cup-side down and insert the blade at the hinge. Twist the knife to pop the hinge, slide the blade along the top shell to cut the muscle, lift off the top shell, and discard it. Run the blade under the oyster to detach it from the bottom shell, keeping the oyster level so it retains its liquor. Place each oyster in its half shell on the prepared ice bed.

Serve

Arrange the two shucked oysters on the chilled bed. Place a lemon wedge on the plate. Spoon a small amount (about 1/2 to 1 tsp) of the citrus mignonette onto each oyster or serve the mignonette in a small ramekin so guests can dress to taste.

Combine minced shallot, champagne vinegar, lime juice, and lemon juice in a small bowl and stir to blend.

Add the grated lemon and lime zest, granulated sugar, chopped chives, a pinch of kosher salt, and a pinch of freshly ground black pepper. Stir until the sugar begins to dissolve and all ingredients are evenly distributed.

Taste and adjust seasoning: add an additional pinch of salt or a few drops more vinegar or citrus juice if you prefer a brighter acidity. Let the mignonette rest 5–10 minutes at room temperature to allow flavors to meld before serving.