West Coast Oysters Recipe

Chill and prepare serving bed

Spread crushed ice evenly across a large platter or shallow tray to form a stable bed for the oysters. Keep the platter in the refrigerator until ready to plate.

Shuck oysters

Working one oyster at a time, hold the oyster with the hinge facing you, use a folded towel to protect your hand and insert a shucking knife into the hinge. Twist gently to pop the shell open, run the knife under the top shell to sever the adductor muscle, discard the top shell, and then free the oyster from the bottom shell while preserving as much liquor as possible. Place each oyster on the chilled bed of crushed ice. Repeat for all oysters (about 12).

Arrange lemon wedges, cocktail forks and microgreens on the platter. Keep oysters cold until serving.

Make mignonette

Combine the finely minced shallot, red wine vinegar, finely ground black pepper, and sea salt in a small bowl. Stir thoroughly, taste, and adjust salt and pepper. Let sit for at least 10 minutes to allow flavors to meld; refrigerate if preparing more than 30 minutes ahead. Spoon a small amount over oysters just before serving.

Combine hot sauce

In a small bowl, whisk together the minced chipotle, fresh lime juice, orange zest, honey, olive oil, and smoked sea salt until smooth and slightly emulsified. Taste and adjust acidity or sweetness; the sauce should be bright, smoky and balanced. Keep at room temperature for immediate service or refrigerate and bring back to cool room temp before using.

Drizzle a few drops (or a light smear) of this hot sauce on select oysters for guests who want a smoky-citrus kick.

Make relish

Combine the chopped cilantro, sliced chives, minced shallot, fresh lemon juice, and a pinch of fleur de sel in a small bowl. Stir gently and let rest for 5 minutes to marry flavors. This relish is bright and herbaceous—serve sparingly atop oysters to add freshness.

To serve, spoon or dot small amounts of the mignonette, herb-citrus relish, and/or West Coast hot sauce onto individual oysters according to guest preference. Garnish lightly with toasted sesame seeds and microgreens on selected oysters for texture and visual contrast.

Provide lemon wedges alongside so guests can squeeze fresh lemon juice to taste. Serve immediately while oysters are cold and fresh. Discard any oysters that do not close during shucking or that smell off—safety first.