Oysters Recipe

Clean

Rinse the oysters under cold running water to remove grit. Scrub shells with a stiff brush to remove any debris.

Chill serving bed

Spread crushed ice on a large serving platter or tray to create a stable, chilled bed for the shucked oysters.

Shuck oysters

Holding an oyster with the hinge facing you and covered with a towel or wearing a glove, insert the oyster knife at the hinge. Twist the knife to pop the hinge open. Run the blade along the top shell to cut the adductor muscle and remove the top shell. Tilt the oyster to drain and discard any excessive liquid, then run the knife under the oyster to free the bottom adductor, leaving the oyster sitting in its bottom shell. Keep oysters level to retain their briny liquor.

Place on ice

Arrange each shucked oyster on the chilled crushed ice bed so they sit level and stable. Garnish the platter with lemon wedges.

In a small bowl combine red wine vinegar (3 tbs), minced shallot (1 tbs), sugar (1 tsp) and freshly ground black pepper (1 tsp). Stir until sugar dissolves. Fold in chopped chives (1 tbs). Taste and adjust acidity or sugar: mignonette should be bright and tangy. Let sit 10 minutes to let flavors marry. Serve chilled or at room temperature.

Whisk together extra-virgin olive oil (2 tsp), orange juice (1 tsp), lime juice (1 tsp), minced shallot (1 tsp), chopped cilantro (or parsley) (1 tsp), a pinch of sea salt and a pinch of black pepper until emulsified. Taste and adjust citrus or salt. This vinaigrette should be bright and herbal — serve immediately.

Place small bowls of the mignonette and citrus-herbed vinaigrette on the serving platter. Add optional cocktail sauce, prepared horseradish and hot sauce if desired.

To eat: loosen oyster under shell with small fork if needed, add a drop (about 1/2 tsp) of preferred condiment (mignonette for East Coast, vinaigrette or a small squeeze of lemon for West Coast), then slurp the oyster and its liquor directly from the shell. Offer extra lemon wedges and sauces to guests.

Discard shells properly after consumption. Leftover sauce can be refrigerated in a sealed container for up to 3 days; do not store shucked oysters for more than 2 hours at room temperature — keep on ice and consume the same day.