East Coast Oysters Recipe

Clean

Rinse the oyster shells under cold running water and scrub with a stiff brush to remove grit and seaweed. Discard any oysters with cracked shells or off smells.

Shuck

Hold an oyster flat-side up in a towel or oyster glove. Insert an oyster knife at the hinge, twist to pop the shell, run the knife along the top shell to cut the muscle, discard the top shell. Slide the knife under the oyster meat to free it from the bottom shell, preserving the liquid (brine) in the cup. Transfer each shucked oyster to a tray on crushed ice or a bed of coarse salt to keep level and cold.

Arrange

Spread the crushed ice (or coarse salt) on a serving platter. Nestle the shucked oysters into the ice so they sit flat and retain their liquor. Arrange lemon wedges around the platter.

Peel (optional) and finely dice the Granny Smith apple into very small dice (brunoise). If you prefer less texture, grate the apple on the large holes of a box grater and gently squeeze out excess juice into the mignonette bowl; reserve the grated pieces for mixing.

In a small bowl combine red wine vinegar, champagne vinegar, minced shallot, granulated sugar, sea salt and freshly ground black pepper. Whisk until sugar and salt dissolve.

Add the diced or grated Granny Smith apple and minced chives to the vinegar mixture. Stir to combine and let rest at room temperature for 10–15 minutes to mellow and marry flavors. Taste and adjust seasoning (add up to 1 tsp more sugar if too tart, or a pinch more salt). Refrigerate if not using within 30 minutes; bring back to cool room temp before serving.

In a small bowl combine prepared horseradish, sour cream, mayonnaise, fresh lemon juice, and 1 tsp hot sauce. Whisk until smooth and taste. Season with 1/4 tsp salt and a pinch of black pepper. Adjust hot sauce or horseradish to preference for heat. Chill for at least 10 minutes to let flavors meld.

Transfer sauce to a small ramekin for serving alongside the oysters.

Place the platter of oysters on the table with the chilled Granny Smith mignonette, horseradish sauce, hot sauce bottle, and lemon wedges. Provide small forks or cocktail forks and crushed ice to keep oysters cold throughout service.

To eat: spoon a small amount of mignonette or horseradish sauce onto each oyster (or a drop of hot sauce), squeeze a touch of lemon if desired, then tip the shell to the mouth and slurp, ensuring you get some of the oyster liquor with the oyster.