Selection Of Raw Oysters Recipe

Shuck and chill

Using an oyster knife, hold each oyster shell in a towel, insert the tip at the hinge and twist to pop open. Slide the knife under the top shell to sever muscle, discard top shell, and then run the knife under the oyster to free it from the bottom shell while preserving its liquor. Place oysters on a shallow platter or individual serving shell on a bed of crushed ice to keep cold. Cover lightly with plastic and refrigerate until ready to serve (up to 2 hours). Arrange lemon wedges on the platter.

In a small bowl, whisk together ketchup, prepared horseradish, Worcestershire sauce, fresh lemon juice, and hot sauce (if using). Taste and adjust horseradish or lemon for heat and brightness. Chill until service.

Finely mince the shallot and place it in a small bowl. Add the finely diced green apple. Pour in the white wine vinegar and white balsamic vinegar, then add sugar, sea salt and black pepper. Stir to combine and let sit for 5–10 minutes to mellow the shallot. Whisk in the 2 tablespoons EVOO to emulsify. Taste and adjust acid, salt, or apple sweetness. Chill until ready to serve.

In a small bowl, combine the chiffonade of basil with white balsamic vinegar and EVOO. Season with fine sea salt and a small grind of black pepper. Stir or lightly whisk just before service to distribute the basil and oil. This is used as a garnish drizzle on select oysters.

Preheat oven to 375°F (190°C). Toss cubed sourdough with melted butter, olive oil and salt until evenly coated. Spread in a single layer on a baking sheet and bake for 8–12 minutes, stirring halfway, until golden and crisp. Cool completely. Serve alongside oysters for textural contrast.

Arrange the bed of crushed ice on a large chilled platter. Nestle 18 shucked oysters, liquor side up, into the ice. Place small serving bowls of cocktail sauce and the green apple & shallot mignonette on the platter. Spoon a small amount (about 1/2 teaspoon) of mignonette onto some oysters and a light drizzle of the herbed basil dressing onto others to provide variety. Garnish with lemon wedges and sprinkle a few sourdough croutons on the side (do not place croutons directly on oysters). Serve immediately while oysters are cold.