Local Oysters Recipe

Clean and chill oysters

Rinse oysters under cold running water and scrub shells with a stiff brush to remove debris. Drain. Place crushed ice in a wide shallow platter or individual serving trays to create a bed for the shells.

Shuck oysters

Using an oyster knife and a towel or glove for protection, hold oyster cup-side down and insert the knife at the hinge. Twist to pop the hinge, run the blade along the top shell to free it, then carefully slide the blade under the oyster meat to sever the muscle and free the oyster into the bottom shell, keeping the oyster liquor. Arrange oysters on the prepared ice, flat side up so liquor is retained. Repeat until all oysters are shucked (about 18 oysters).

Cut the 2 lemons into wedges (8–12 wedges). Reserve for serving. Place wedges on the tray with the oysters.

Make mignonette

In a small bowl combine 3 tbsp yuzu juice and 1 tbsp rice vinegar. Add 2 tbsp finely minced shallot, 1 tsp granulated sugar, 1 tsp coarse sea salt, and 1 tsp freshly ground black pepper. Stir until sugar and salt dissolve. Taste and adjust acidity or salt: add up to 1 tsp more yuzu or vinegar if you want brighter tang, or a pinch more salt if it tastes flat. Chill in the refrigerator for at least 10 minutes to let flavors marry.

Prepare hot sauce

Combine 3 chopped jalapeños, 4 tbsp white vinegar, 2 tbsp water, 1 tsp honey, 1 tsp kosher salt, and 1 tsp fresh lime juice in a blender or food processor. Pulse until mostly smooth but still slightly textured (or blend fully for a smooth sauce). Taste and adjust: add more honey to tame heat, or more vinegar for brightness. Transfer to a small serving bowl or squeeze bottle. Refrigerate for 10–15 minutes to let flavors settle.

Right before serving, wipe any excess shell fragments from oyster rims. Place a small spoonful of the yuzu rice vinegar mignonette on each oyster or serve mignonette in a small communal ramekin so guests can spoon to taste. Offer the house jalapeño hot sauce on the side for those who want heat. Serve oysters on the bed of crushed ice with lemon wedges and small forks. Provide napkins and an extra bowl for shells.