Raw Oysters Recipe
Half-dozen oysters on the half-shell, served with house zesty mignonette and signature cocktail sauce
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Ingredients
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Oysters & Garnish
Zesty Mignonette
Signature Cocktail Sauce
Method
Oysters & Garnish
- 1
Chill and prepare serving bed
Spread crushed ice across a serving platter or bed. Arrange lemon wedges and parsley sprigs around the perimeter so they are ready to garnish once oysters are shucked.
- 2
Shuck oysters
Hold each oyster flat-side up in a towel. Insert a shucking knife at the hinge, twist gently until the shell pops, then run the knife along the top shell to sever the adductor muscle. Remove and discard top shell. Slide the knife under the oyster meat to free it from the bottom shell, leaving the oyster in its cup with its liquor intact. Inspect for shell fragments; remove any. Repeat for all 6 oysters.
- 3
Zesty Mignonette
- 4
Combine vinegars and aromatics
In a small bowl, whisk together the sherry vinegar and champagne vinegar. Add the very finely minced shallot and stir to combine so the shallot begins to macerate in the vinegar.
- 5
Season and finish
Add cracked black pepper, granulated sugar, and sea salt to the vinegar-shallot mixture and whisk until dissolved. Stir in the chopped chives and 2–3 drops of hot sauce if using. Taste and adjust: add a little more sugar if too sharp, or another drop of hot sauce for heat. Cover and refrigerate for at least 15 minutes to let flavors meld.
- 6
Serve
Transfer mignonette to a small serving dish or individual spoons. Provide alongside oysters so guests can spoon a small amount onto each oyster.
Signature Cocktail Sauce
- 7
Mix base
In a bowl, combine the ketchup and prepared horseradish. Whisk until smooth.
- 8
Add seasonings
Stir in fresh lemon juice, Worcestershire sauce, hot sauce, smoked paprika, and black pepper. Taste and add more horseradish for heat or lemon for brightness as desired.
- 9
Finish and chill
Fold in the finely chopped parsley for freshness. Cover and chill for at least 10 minutes to let the flavors marry. Transfer to a small serving bowl and place next to the oysters.