East Coast Oysters Recipe

1. Prepare bed and oysters

Fill a large shallow serving platter or tray with an even layer of crushed ice (about 4 cups). Arrange shucked oysters on the half shell on the ice so they sit flat and chill while you prepare accompaniments. Keep oysters cold until ready to serve; do not let them sit at room temperature for more than 30 minutes.

2. Cut lemon into wedges and place on the platter. Keep a small bowl of oyster shells or discard area for used shells.

3. In a small bowl combine 3 tbs red wine vinegar, 2 tbs minced shallot, 1 tsp freshly cracked black pepper, 1 tsp fine sea salt and 1 tbs cold water. Stir to dissolve salt and sugar if used. Taste and adjust: it should be bright and tangy with a slight bite from the shallot. Refrigerate until service. Makes enough for 24 oysters.

4. Whisk together 3 tbs prepared horseradish, 2 tbs fresh orange juice, 1 tbs fresh lemon juice, 1 tsp caster sugar and 1 tsp fine sea salt in a small bowl. Taste and adjust acidity/salt. Keep chilled until serving — this sauce adds sweet-citrus heat to contrast the brine.

5. Melt 4 tbs unsalted butter in a small saucepan over low heat. Add 1 tsp minced garlic and gently cook 30–45 seconds until fragrant but not colored. Remove from heat and stir in 1 tbs chopped parsley, 1 tbs chopped chives, 1 tsp freshly ground pepper and 1/2 tsp lemon zest. Keep warm (off direct heat) and transfer to a small warmed serving dish. Note: this is for drizzling on warm oysters or toasts; do not pour hot butter directly onto cold oysters on the half shell.

6. In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbs granulated sugar and 1/2 tsp fine sea salt. Heat just until sugar dissolves, then remove from heat and let cool to room temperature (about 10 minutes). Place 1/2 cup each sliced cucumber, radish and optional fennel/celery in a small jar or bowl and pour the cooled pickling liquid over them. Let sit at least 15 minutes (longer for more flavor). Chill until service.

7. Set the platter of oysters on crushed ice in the center of the table. Arrange small bowls with the red wine mignonette, citrus-horseradish sauce and warm herb-garlic butter around the platter. Place pickled seasonal vegetables in a small bowl with a spoon and scatter microgreens or dill lightly over the ice for color.

8. Provide lemon wedges and crackers or toasted baguette slices alongside. When serving, advise guests to add a few drops of mignonette or a small dollop of citrus-horseradish to each oyster. For guests who want a warm component, serve herb-garlic butter with toasted bread for spooning or lightly warmed oysters (if grilling or broiling separately) — do not pour warm butter directly on cold raw oysters on the half shell.

9. Discard any oysters that do not smell briny and fresh. Keep oysters chilled and consume within 2 hours on the ice platter for best quality.