Oysters* Recipe

Chill and prepare serving

Fill a large shallow serving platter or individual plates with an even layer of crushed ice. Keep refrigerated or on ice while you finish preparations so oysters stay cold.

Shuck oysters if not already shucked: insert an oyster knife at hinge, twist to pop, cut the top muscle to free the shell, run the knife under the oyster to free the bottom, and pour out excess liquor into a small bowl to use in mignonette if desired. Place each oyster on the half shell atop the crushed ice. Cover and refrigerate briefly if needed; oysters should be kept cold until serving.

Place lemon wedges on the platter for guests. Reserve oysters on ice while you make the mignonette and hot sauce.

Strain the fresh grapefruit juice into a small bowl to remove pulp and seeds. If you reserved oyster liquor, add up to 2 tablespoons to the grapefruit juice for extra brine flavor (optional).

Whisk together the grapefruit juice, champagne vinegar, red wine vinegar, and granulated sugar in a medium bowl until sugar dissolves.

Add the finely minced shallot, grapefruit zest, sea salt, and freshly ground black pepper. Stir to combine and taste; balance acidity with a pinch more sugar or a drop more vinegar if needed. Chill the mignonette in the refrigerator for at least 15 minutes to allow flavors to marry; it can be made up to 2 hours ahead.

In a small saucepan over low heat, melt the unsalted butter. Add the prepared hot sauce, smoked paprika, honey, and lime juice and whisk until smooth and slightly warmed through (30–60 seconds).

Remove from heat, season with sea salt to taste, and let cool slightly. The sauce should be pourable but not hot; if it's too thick, whisk in 1–2 teaspoons of warm water to reach desired consistency. Keep at room temperature until plating.

Taste one oyster plain and with a little mignonette to check seasoning before plating all. Adjust salt or acidity in the mignonette if needed.

Spoon about 1 teaspoon of grapefruit mignonette onto each oyster, taking care not to drown the oyster—mignonette should complement, not overwhelm.

Drizzle a few drops (about 1/4 teaspoon) of Jose's hot sauce over select oysters for heat; serve the hot sauce on the side for guests who want more. The amount can be adjusted to taste.

Garnish each oyster with a small micro cilantro leaf or a tiny sprig of parsley and a small piece of grapefruit supreme or a thin grapefruit wedge. Finish with an optional crack of fresh black pepper to taste.

Serve immediately on the bed of crushed ice with lemon wedges and extra mignonette and hot sauce on the side.