Oysters On The Half Shell Recipe
potato chips, shallot, chive, creme fraiche
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Ingredients
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Oysters & Garnish
Optional finishing & tools
Method
Preparation
- 1
Chill and prepare oysters
Place 4 cups of crushed or cubed ice on a large serving platter or shallow bowl to create a stable bed for the oysters. Keep oysters cold in refrigerator until ready to shuck.
- 2
Make flavored creme fraiche
In a small bowl, combine 1 cup creme fraiche with the juice of half the lemon (about 1 tbsp). Finely grate 1/4 tsp lemon zest into the creme fraiche if desired. Add 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper, stir to smooth. Taste and adjust acidity with up to 1 tsp lemon juice total. Refrigerate until assembly.
- 3
Prepare shallot and chives
Peel and mince the shallot finely (about 2 tbsp minced). Reserve 1 tbsp of shallot for the chips and 1 tbsp for the oysters. Finely chop the chives. Reserve about 1 tbsp chopped chives for garnish and fold the remaining 1 tbsp into the creme fraiche for a uniform herb flavor.
- 4
Crush potato chips
Place 1 cup potato chips in a plastic bag and gently crush with a rolling pin or the bottom of a measuring cup to produce a mix of crumbs and small shards (not powder). Transfer to a small bowl and fold in the reserved 1 tbsp minced shallot and a pinch (about 1/8 tsp) of cracked sea salt. This adds flavor and texture to the topping.
Shucking & assembly
- 5
Shuck oysters
Working one oyster at a time, hold the oyster flat-side up, stem side away from you. Insert an oyster knife at the hinge, twist to pop, slide the blade under the top shell to cut the muscle, and remove the top shell. Run the blade under the oyster to loosen it from the bottom shell but keep it in the shell with its liquor. Discard any fragments of shell. Repeat until all 12 oysters are shucked and placed on the ice bed, spaced evenly.
- 6
Dress each oyster
Using a small spoon, place about 1 teaspoon of the chive-folded creme fraiche on each oyster (adjust to taste). Sprinkle a pinch (about 1/2 tsp) of the crushed potato chip-shallot mixture over the creme fraiche so the chips sit on top and provide a crunch. Finish each oyster with a small sprinkling (a grain or two) of cracked sea salt and a light grind of black pepper. If you prefer brighter acidity instead of all-creme fraiche, add 1/8 tsp mignonette or a few drops of red wine vinegar on top of the creme fraiche before the chips.
- 7
Garnish and serve
Scatter remaining chopped chives over the platter for color. Halve the remaining lemon and provide wedges alongside the platter. Serve immediately so the chips stay crunchy; advise guests to squeeze lemon juice over oysters just before eating. Offer hot sauce and extra mignonette on the side.
