Oyster Sampler Recipe

Chill and prepare serving bed

Spread crushed ice across a shallow serving plate or platter to create a stable cold bed for the oysters. Make three small indentations to hold each oyster shell so they won't roll.

Shuck oysters

Using a clean oyster knife and a thick towel or glove, stabilize one oyster with the flat side up. Insert the tip at the hinge, twist to pop it open, then run the knife along the top shell to cut the adductor muscle. Discard the top shell. Slide the knife under the oyster to release it from the bottom shell, keeping the oyster level so it retains its liquor. Repeat for all 3 oysters. Place each shucked oyster (in its bottom shell) on the ice bed.

Garnish

Place a lemon wedge beside each oyster. Keep oysters chilled until serving and instruct guests to squeeze lemon juice only if they wish.

Combine prepared horseradish and creme fraiche (or sour cream) in a small bowl. Add lemon juice, a pinch of sea salt and a pinch of freshly ground black pepper. Taste and adjust heat by adding more horseradish if desired. The sauce should be bright, slightly creamy and noticeably spicy. Transfer to a small ramekin for serving.

In a small bowl, stir together red wine vinegar and the very finely minced shallot. Add a pinch of freshly ground black pepper and, if you prefer a touch of balance, a tiny pinch of granulated sugar. Let the mixture sit for at least 5 minutes at room temperature to mellow and marry the flavors. Transfer to a small ramekin for serving alongside the oysters.

Arrange the three shucked oysters on the ice bed with their ramekins of horseradish sauce and mignonette nearby. Serve immediately so oysters remain cold and fresh. Suggested eating order: tasting each oyster plain first to appreciate its liquor, then trying with a dab of horseradish or a spoonful of mignonette and/or a squeeze of lemon.