Fresh Oysters (gf) Recipe

Prepare ice bed and tools

Pile the crushed ice on a large platter or in a shallow serving tray to form a stable bed that will keep oysters level. Place 3 small bowls or ramekins on the tray for sauces and arrange lemon wedges and cocktail forks nearby.

Shuck oysters

Keep oysters cold until ready to shuck. Using a clean oyster knife and a thick glove or towel, hold an oyster cupped-side down and insert the tip of the knife at the hinge. Twist the knife to pop the hinge, slide the knife under the top shell to cut the adductor muscle and lift off the top shell. Tilt the oyster to drain any excess liquor, then run the knife under the oyster to release it from the bottom shell while keeping it resting in the cup of its bottom shell. Repeat for all oysters (24 total). Discard any oysters with off smells or that fail to close prior to shucking.

Arrange oysters

Nestle each shucked oyster in its bottom shell into the crushed ice bed so they sit level and retain their liquor. Keep refrigerated on ice until serving; do not let sit at room temperature for more than 30 minutes.

In a small bowl, combine 2 tbs prepared horseradish, 1 tsp wasabi paste, 4 tbs ketchup, 1 tsp sweet chili sauce or sriracha, 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce and 1 tsp hot sauce if you prefer extra heat. Whisk until smooth and adjust balance: add more wasabi for heat, lemon for brightness, or ketchup for sweetness. Season with a pinch of salt. Taste and chill for at least 10 minutes to let flavors meld. Transfer to one of the ramekins for service.

In a separate small bowl, combine 1 tbsp finely minced shallot, 3 tbs red wine vinegar and 2 tbs dry red wine. Stir to dissolve and let the shallot macerate for 3–5 minutes. Whisk in 1 tsp extra-virgin olive oil, 1 tsp freshly ground black pepper and 1 tsp sea salt until salt dissolves. Stir in 1 tsp chopped chives if using. Taste and adjust acidity or salt. Chill briefly or serve at cool room temperature. Transfer to a second ramekin for service.

Set out the assortment of hot sauces in small ramekins or bottles so guests can choose. Add the microgreens or chopped parsley to a small bowl for optional garnish.

Place the oysters on the ice bed around the sauce ramekins. Provide cocktail forks, lemon wedges, and the assortment of hot sauces. To eat: squeeze a small amount of lemon or spoon a little of the wasabi cocktail or red wine mignonette onto an oyster, add hot sauce if desired, and slurp directly from the shell. Discard shells in a separate bowl or tray as guests finish.