Daily Fresh Oysters Recipe

Prepare serving bed

Spread crushed ice evenly on a serving platter or individual plates to create a stable, chilled bed for the oysters.

Shuck oysters

If oysters are not already shucked, hold a chilled oyster with a towel, insert an oyster knife at the hinge, twist to pop open, slide the knife under the top shell to cut the muscle, discard top shell, then run the knife under the oyster to free it from the bottom shell while retaining its liquor. Place each half shell on the crushed ice. Keep oysters chilled throughout.

Finish

Arrange 12 oysters on the ice bed. Serve immediately with lemon wedges on the side and small spoons for the mignonettes so guests can spoon sauces over each oyster.

Seed and very finely dice 1/2 English cucumber. Place the diced cucumber in a small bowl and gently press with a paper towel if it seems watery, leaving some juice for flavor.

Add 2 tablespoons red wine vinegar, 1 teaspoon minced shallot, 1/2 teaspoon granulated sugar, 1/2 teaspoon sea salt, and a pinch of freshly ground black pepper to the cucumber. Stir to combine until the sugar and salt dissolve.

Whisk in 1 teaspoon extra virgin olive oil and fold in 1 tablespoon finely snipped fresh chives. Taste and adjust seasoning: add a touch more vinegar or salt if needed. Refrigerate for at least 10 minutes to let flavors meld before serving. Bring back to cold temperature right before plating.

In a small mixing bowl combine 1/4 cup champagne, 2 teaspoons white wine vinegar and 1 teaspoon very finely minced shallot.

Add 1/2 teaspoon caster sugar, 1/4 teaspoon sea salt, a pinch of freshly ground white pepper and 1/2 teaspoon finely grated lemon zest. Whisk gently until sugar and salt are dissolved.

Let the mignonette sit in the refrigerator for at least 10 minutes to allow the shallot to mellow and flavors to marry. Stir again before serving. Keep chilled until ready to spoon onto oysters.