*oysters Recipe

Clean

Rinse the oysters under cold running water to remove dirt and barnacles. Use a brush to scrub the shells thoroughly. Discard any oysters with cracked shells or that remain open when tapped.

Shock and chill

Place a large bowl or tray with a 2–3 inch layer of crushed ice. Keep remaining crushed ice nearby to refill. Refrigerate the oysters on top of the ice while you prepare the sauces; this keeps them cold and safe.

Shuck

Wrap an oyster in a kitchen towel with the flatter side up (or hold with a gloved hand). Insert the tip of the oyster knife into the hinge and twist gently until the shell pops. Slide the knife along the top shell to cut the adductor muscle and lift off the top shell. Tilt the oyster to drain away any excess shell liquor into a bowl (reserve a tablespoon per oyster if you want to preserve brine), then slide the knife under the oyster to detach it from the bottom shell but leave it sitting in the deeper shell. Repeat for all oysters. Keep oysters on crushed ice while working.

In a small bowl, combine 3 tablespoons red wine vinegar, 1 tablespoon finely minced shallot, 1 teaspoon caster sugar, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper and 1 tablespoon finely chopped chives. Stir until sugar and salt dissolve. Taste and adjust acidity/salt — the sauce should be bright and slightly tangy. Chill in refrigerator for at least 10 minutes to soften flavors.

In a small bowl, soften 2 tablespoons unsalted butter (room temperature) and whisk in 1 teaspoon hot sauce, 1 teaspoon minced garlic, 1/2 teaspoon lemon zest and 1/4 teaspoon salt until smooth. Transfer to refrigerator for 5–10 minutes if it becomes too soft; you want a spreadable consistency. Alternatively, for a warm spoonable butter, melt the butter gently, whisk in other ingredients and serve warm in a small ramekin.

Fill the serving platter with a thick bed of crushed ice to level it. Nestle the shucked oysters in their bottom shells on the ice so they sit level and won't tip.

Place small bowls of mignonette and the hot sauce butter on the platter, or spoon a small amount of each directly onto oysters as preferred. Serve lemon wedges alongside so diners can squeeze fresh lemon juice over oysters.

To eat: use a small fork to loosen the oyster if needed, tip the shell to your mouth, and slurp the oyster with its liquor. Add a drop of mignonette or a small smear of hot butter, and finish with a squeeze of lemon or a few grains of salt as desired.

Leftovers: keep unused shucked oysters covered on ice in the refrigerator and consume within 24 hours. Discard any oysters that smell strongly of ammonia or appear discolored.