Caper’s Blades Oysters Recipe

Mignonette

Combine 1/4 cup red wine vinegar and 1/4 cup malted or white wine vinegar in a small bowl. Add the finely minced shallot, 1/2 tsp freshly ground black pepper, 1/2 tsp granulated sugar (optional) and 1/4 tsp fine sea salt. Stir to combine and let sit at room temperature for at least 15 minutes to allow flavors to meld. Chill if not using within 30 minutes.

Cocktail sauce

Whisk together 1/2 cup ketchup, 2 tbsp prepared horseradish, 1 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce (if using) and 1/4 tsp black pepper in a small bowl. Taste and adjust horseradish or lemon to preference. Chill until service.

Keep oysters cold until ready to shuck. Arrange a large serving platter or tray and build a stable bed of crushed ice ~1–2 inches deep to cradle shells. This keeps oysters level and chilled.

Put on a thick kitchen towel or glove to protect your hand. Hold an oyster cup-side down with the hinge facing you. Insert the tip of the oyster knife into the hinge and twist gently until you feel the shell pop. Work the knife along the top shell seam to cut the adductor muscle and open the top shell—use short controlled twists rather than forcing the blade.

Slide the knife under the oyster flesh to sever the bottom adductor muscle, keeping the oyster level to retain its liquor (natural briny liquid). Discard the top shell and check the oyster for any shell fragments; remove any bits with the knife or a clean finger.

Place the shucked oyster on the crushed ice in its bottom shell. Repeat with remaining oysters. Aim to shuck all oysters within 30–45 minutes of service to keep them freshest.

Arrange the 24 shucked Caper’s Blades oysters evenly over the crushed ice bed so they sit level. Tuck lemon wedges around the platter.

Spoon small portions of mignonette and cocktail sauce into the small bowls and set them on the platter. Place hot sauce and freshly ground black pepper nearby so guests can season to taste.

Garnish the platter with a few sprigs of parsley or microgreens for color. Serve immediately with small forks or oyster picks so guests can loosen the oyster from the shell if needed. Recommend squeezing a bit of lemon or a quick dip in mignonette, then enjoy raw.

Discard any oysters that do not smell fresh (should smell clean and briny, not fishy) and do not serve oysters that fail to close prior to shucking.