Half Dozen Oysters Recipe

Shuck and chill

Keep oysters cold until ready to serve. Place crushed ice in a shallow serving dish or on individual plates to create a stable bed. Using a clean towel and an oyster knife, shuck each oyster: hold oyster flat-side up, insert knife at hinge, twist to pop, run blade under the top shell to cut the muscle and remove top shell, then detach oyster from the bottom shell while keeping as much liquor (brine) in the shell as possible. Arrange the half dozen oysters on the bed of crushed ice, spacing them evenly.

Cover oysters loosely with a damp towel and refrigerate if not serving immediately. Serve chilled.

Make mignonette

In a small bowl combine the minced shallot, champagne vinegar, lemon juice, lime juice, and extra-virgin olive oil. Add the grapefruit zest if using. Season with the pinch of sea salt and freshly ground black pepper. Stir gently to combine and let sit for 5–10 minutes at room temperature to allow flavors to meld. Taste and adjust acidity or salt — add a little more vinegar or citrus if you prefer brighter acidity.

Transfer the mignonette to a small spoon or ramekin for plating next to the oysters.

Whisk sauce

In a small bowl whisk together the gochujang, ketchup, prepared horseradish, lime juice, rice vinegar, soy sauce, and honey until smooth. If the mixture is too thick to drizzle or spoon, add the water 1/2 tsp at a time until desired consistency is reached. Taste and adjust: add more honey to tame heat, more lime for brightness, or a touch more soy for umami.

Transfer to a small spoon or ramekin for serving alongside the oysters.

Plate and finish

Place a small ramekin or spoonful of citrus mignonette and a small ramekin of gochujang cocktail on the ice near the oysters, or spoon a drop of each directly onto individual oysters according to guest preference (start with 1/4 tsp of sauce per oyster). Add a lemon wedge to each oyster, and finish with a light sprinkling of microgreens or a sliver of scallion on top of oysters dressed with the gochujang cocktail. Grind a tiny pinch of cracked black pepper over any oysters that will receive mignonette, if desired.

Serve immediately while oysters are cold. Advise guests to tip the shell and eat the oyster with its liquor and chosen condiment.