Oysters Recipe

Prepare Creole Butter

In a small bowl, combine unsalted butter (softened) with minced garlic, Creole seasoning, and lemon juice. Mix thoroughly until smooth and evenly seasoned.

Preheat your broiler (or oven on high broil) and position the rack about 6 inches from the heat source. Line a baking sheet with foil.

Arrange 4 oysters on the half shell on the prepared baking sheet so they sit level. If shells wobble, nestle them into a layer of coarse salt or crumpled foil to stabilize.

Place about 1/2 tablespoon of the prepared Creole butter onto each oyster, spreading lightly to cover the meat but not overflow the shell. Sprinkle about 1/2 tablespoon grated Parmesan over each butter-topped oyster.

Broil oysters for 3–5 minutes, watching closely: the butter should bubble and the Parmesan should turn golden and slightly crisp. Remove from oven when cheese is lightly browned and oysters are just cooked through.

Finish with a light sprinkle of chopped fresh parsley. Serve immediately on a bed of crushed ice or rock salt to keep shells steady.

Make Yuzu Vinaigrette

In a small bowl or jar, whisk together yuzu juice, rice wine vinegar, light soy sauce, grated ginger, and neutral oil until emulsified. Taste and adjust: add a pinch of salt if needed.

Place 4 fresh oysters on the half shell on a serving platter (bed of crushed ice or rock salt).

For each oyster, spoon approximately 1/2 teaspoon of the yuzu vinaigrette over the meat. Do not drown the oyster; a light drizzle is enough to add bright acidity and flavor.

Place a small spoonful (about 1/2 tablespoon) of prepared cocktail sauce in a small ramekin for the plate so diners can add more if desired. If you prefer, mix the optional horseradish into the cocktail sauce to taste before serving.

Garnish the platter with lemon wedges for squeezing and serve immediately so the oysters remain chilled and fresh.