Half – Dozen Matheson Oysters On The Half Shell Recipe

Chill and clean

Place crushed/shaved ice on a serving platter to form a stable bed for six oysters. Rinse oyster shells under cold running water and scrub to remove debris. Keep on ice until ready to shuck.

Shuck oysters

Using an oyster knife and a towel or glove to protect your hand, insert the knife at the hinge, twist to pop, then run the blade along the top shell to cut the muscle. Remove top shell and discard. Slide the blade under the oyster to free it from the bottom shell, keeping as much liquor (brine) in the shell as possible. Arrange oysters on the ice bed.

Roast lemon

Broil or roast 1 small lemon half cut-side down on a sheet for 6–8 minutes until caramelized and softened. Squeeze and measure 2 tsp juice; reserve any additional roasted lemon flesh for garnish.

Reduce aromatics

In a small saucepan over medium heat, combine the white wine, white wine vinegar and finely chopped shallot. Bring to a simmer and reduce gently until about 2–3 tablespoons of liquid remain (approximately 6–8 minutes).

Emulsify butter

Lower heat to very low. Whisk in cold unsalted butter, 1 tablespoon at a time, allowing each addition to melt and incorporate fully to form a silky emulsion. Maintain low heat—do not let the sauce boil or separate. Once all butter is incorporated, whisk in the roasted lemon juice, salt and pepper. Keep the beurre blanc warm in a heatproof bowl over barely warm water (double-boiler style) until assembly.

Combine the finely minced shallot, red wine vinegar, minced anchovy, olive oil and black pepper in a small bowl. Stir to dissolve anchovy into the vinegar, taste and adjust balance—should be bright, vinegary with a subtle anchovy umami. Set aside at room temperature.

For each shucked oyster, decide whether to finish with beurre blanc or anchovy mignonette: three oysters roasted with lemon beurre blanc and three raw with anchovy mignonette and salmon roe (or split as desired).

To dress with beurre blanc: using a small spoon, place about 1 teaspoon of warm lemon beurre blanc on the shell side of the oyster, spooning carefully so as not to overwhelm the liquor. Sprinkle a small pinch (about 1/4 tsp) of the fresh herb mix over each beurre blanc oyster. Garnish one or two of these with a dot of roasted lemon flesh if reserved.

To dress with anchovy mignonette and roe: spoon about 1/2 teaspoon of the anchovy mignonette onto the oyster, then place about 1/2 teaspoon (roughly half the tablespoon total) of salmon roe atop each mignonette oyster. Finish with a light snip of the fresh herb mix across each.

Arrange the finished oysters back on the ice bed. Serve immediately with the roasted lemon wedge on the side for additional squeezing.