Kusshi Oysters Recipe

Chill and arrange

Place a large shallow serving platter in the refrigerator for 10 minutes to chill. When ready to serve, spread crushed ice in an even layer on the chilled platter to form a bed for the oysters.

Rinse the oyster shells under cold running water and scrub any dirt or barnacles with a stiff brush. Keep oysters cold in a bowl of cracked ice until you are ready to shuck.

Shuck oysters

Using an oyster knife and a thick towel or glove, hold an oyster with the hinge facing you. Insert the tip of the knife into the hinge and twist gently until it pops. Slide the knife along the top shell to cut the adductor muscle and remove the top shell. Run the knife under the oyster to free it from the bottom shell, keeping as much of the oyster liquor (brine) in the shell as possible. Place each shucked oyster on the ice bed. Repeat until all oysters are shucked. Keep chilled.

Cut the lemon into wedges and arrange on the platter for guests to squeeze over oysters.

Prep the carrots and aromatics

Peel the Nantes carrots and finely grate them on the small holes of a box grater or pulse briefly in a food processor until finely shredded. Finely mince the shallot. Finely snip the chives and chop the dill and optional fennel fronds. Combine grated carrots, minced shallot, chives, dill, and fennel fronds in a medium mixing bowl.

Season and macerate

Add the fine sea salt (3 tsp) and granulated sugar to the carrot mixture. Toss thoroughly and let sit 5–10 minutes; the salt will draw some moisture from the carrots and soften them.

Dress the mignonette

After the carrots have softened, add the champagne vinegar (3 tbs), rice wine vinegar (1 tbs), extra-virgin olive oil (2 tsp), and freshly ground black pepper (1 tsp). Stir well to combine. Taste and adjust seasoning — if you prefer a brighter acid, add up to 1 tbs more champagne vinegar; if it needs balance, add a scant pinch more sugar. The final texture should be moist but not soupy.

Let the mignonette rest in the refrigerator for at least 15 minutes to marry flavors. It can be made up to 24 hours ahead; bring back to refrigerator temperature before serving.

Spoon approximately 1 teaspoon of the Nantes carrot mignonette onto each shucked Kusshi oyster. You want a thin layer that complements rather than overwhelms the oyster.

Garnish each oyster with a tiny sliver or curl of pickled carrot ribbon if using and a light sprinkling of snipped chives or one small dill frond. Finish with a light crack of black pepper to taste.

Serve immediately with lemon wedges on the side and keep remaining mignonette chilled. Discard any oysters that do not close before shucking or that smell strongly off.