Specialty Oysters Recipe

Chill and prepare serving bed

Spread crushed ice evenly on a large shallow platter or on individual plates to create a cold bed for the oysters; keep refrigerated or in a cool place until plating.

Shuck oysters

Using an oyster knife and a kitchen towel (to protect your hand), hold the oyster flat-side up and insert the knife at the hinge. Twist gently to pop the hinge, run the blade under the top shell to cut the muscle and remove the top shell. Slide the knife under the oyster to release it from the bottom shell while keeping the liquor (briny liquid) in the shell. Arrange each oyster on the bed of crushed ice. Work quickly and keep oysters cold; discard any shells that are open before shucking or that do not close when tapped (they may be bad).

Portion size

Plan about 6 oysters per person for an appetizer or 12–24 per person for a shared plate; this recipe uses 24 oysters total and will serve 4 as an appetizer or 2–3 as a main shared plate.

Combine red wine vinegar and minced shallot in a small bowl. Add freshly ground black pepper and sea salt, stir to dissolve the salt. Let the mixture rest in the refrigerator for at least 15 minutes (up to 1 hour) to allow the shallot to mellow and infuse the vinegar. Taste and adjust seasoning before serving. Keep chilled until plating.

Cut lemons and limes into wedges and arrange in a small bowl or on the service platter. Place cocktail sauce and prepared horseradish in small ramekins. Mix horseradish and Tabasco together if guests prefer a spicier horseradish. Keep all condiments chilled until serving.

In a shallow metal pan, whisk together white wine (or sparkling water), lemon juice and sugar until the sugar dissolves. Stir in the finely chopped herbs. Place the pan in the freezer. After 30 minutes, scrape the mixture with a fork to break up ice crystals. Repeat scraping every 20–30 minutes until you have light, flaky granita (about 2–3 cycles, 1–1.5 hours total). Keep frozen until ready to spoon a small amount onto selected oysters.

Just before serving, arrange the chilled oysters on the bed of crushed ice. Spoon a small amount (about 1/2 tsp) of mignonette onto each oyster for guests who want the classic preparation. Place lemon and lime wedges, cocktail sauce, horseradish and the optional herb-citrus granita on the platter so guests can choose their accompaniment.

Finish with a light sprinkle of sea salt flakes and a few microgreens or chives on any oysters served with granita or bare if desired. Serve immediately with small forks and napkins.

Provide guidance to guests: recommend trying one oyster with just a squeeze of lemon, one with mignonette, and one with horseradish or cocktail sauce to experience the range of flavors.