1/2 Dozen Oysters Recipe
Raw: red wine mignonette, fresno hot sauce, crackers Grilled: garlic butter, parsley bread crumb
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Ingredients
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Raw Oysters with Red Wine Mignonette & Fresno Hot Sauce
Grilled Oysters with Garlic Butter & Parsley Breadcrumbs
Method
Raw Oysters with Red Wine Mignonette & Fresno Hot Sauce
- 1
Shuck oysters
Keep oysters chilled on ice. Using an oyster knife and a towel or glove, hold one oyster cup-side down. Insert the knife at the hinge, twist to pop, run the blade under the top shell to free it, then slide the blade under the oyster to detach it from the bottom shell. Preserve as much liquor (brine) in the shell as possible. Place each shucked oyster on a tray over crushed ice.
- 2
Make red wine mignonette
Combine red wine vinegar, minced shallot, 1 tsp minced fresno, 1 tsp olive oil, and 1 tsp cracked black pepper in a small bowl. Add a pinch of kosher salt and stir. Taste and adjust — it should be bright, slightly acidic, and savory. Keep chilled until serving.
- 3
Assemble and serve raw oysters
Spoon about 1/2 tsp of the mignonette onto each oyster (or serve mignonette on the side). Add a tiny pinch of the remaining minced fresno on oysters for a touch of heat, or serve fresno hot sauce on the side for guests to add to taste. Serve immediately over crushed ice with lemon wedges and crackers.
Grilled Oysters with Garlic Butter & Parsley Breadcrumbs
- 4
Prepare garlic butter and breadcrumbs
In a small skillet over medium heat, melt the butter with 1 tsp olive oil. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in chopped parsley, lemon juice, breadcrumbs, grated Parmesan (if using), 1/2 tsp kosher salt and 1/4 tsp black pepper until combined. The mixture should be moist but crumbly.
- 5
Shuck oysters (grill-ready)
Shuck oysters as above, leaving them in the deeper bottom shell with liquor. Arrange shucked oysters on a rimmed baking sheet or on the grill in a stable metal tray so they don't tip. Preheat grill to medium-high (about 400–450°F / 200–230°C).
- 6
Top and grill
Place about 1/2 to 1 tsp of the garlic butter breadcrumb mixture onto each oyster, pressing lightly so it adheres. Set oysters directly on the grill or on the baking sheet and grill with the lid closed for 4–6 minutes, until the butter is bubbling and breadcrumbs are toasted and golden and the oyster edges begin to curl. Avoid overcooking—oysters should remain plump.
- 7
