Shigoku Oysters Recipe

Chill and prepare bed

Fill a shallow serving platter with crushed ice or a layer of rock salt to create a stable bed to hold the oysters upright. Chill platter in refrigerator while you prepare the mignonette.

Shuck oysters

Using an oyster knife and a kitchen towel or glove for protection, hold each oyster cupped-side down. Insert the knife at the hinge, twist to pop, slide the blade along the top shell to cut the muscle, remove the top shell, then run the blade under the oyster to free it from the bottom shell while keeping the liquor (juices) in the shell. Place each oyster on the chilled bed immediately. Repeat until all 6 are shucked.

Inspect each oyster for shell fragments, remove any loose bits, and keep oysters cold on the ice bed until ready to serve (no more than 30 minutes at room temp). Serve with lemon wedges on the side.

Mince shallots

Finely mince the shallots so they are small enough to sit comfortably on an oyster without overpowering it.

Combine liquids

In a small mixing bowl, whisk together the red wine vinegar and dry red wine until blended.

Season and sweeten

Add the minced shallots, sugar, and fine sea salt to the vinegar-wine mixture. Stir to dissolve the sugar and salt. Taste and adjust: the mignonette should be bright and tangy; add up to 1/2 tsp more sugar if too sharp or a pinch more salt if it tastes flat.

Add pepper and herbs

Stir in the freshly ground black pepper and the optional finely snipped chives. Let the mignonette rest in the refrigerator for 10–15 minutes to allow flavors to marry and to slightly mellow the raw shallot bite.

Before serving, give the mignonette a quick stir and spoon a small amount (about 1/2 tsp) onto each oyster, or serve in a small bowl alongside so guests can spoon to taste.

Arrange the shucked oysters on the chilled bed. Spoon or allow guests to add the shallot red wine mignonette to each oyster. Offer lemon wedges on the side for those who prefer a citrus finish.

Consume oysters immediately after dressing. Raw shellfish should be eaten fresh and refrigerated until service. Discard any oysters with off smell or that do not close when tapped prior to shucking.