Seasonal Oysters Recipe
west coast-sunseeker, fanny bay | east coast- malpeque siberian caviar + 6 ea
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Ingredients
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Oysters
Condiments & Garnishes
Tools & Serving
Method
Prepare Mignonettes & Garnishes
Champagne mignonette
In a small bowl combine 1 tbs finely minced shallot with 2 tbs champagne vinegar, 1 tbs cold water, a pinch (about 1/8 tsp) sea salt and 1/4 tsp freshly ground black pepper. Stir and chill in refrigerator while you shuck oysters.
Red wine mignonette
In a second small bowl combine the remaining minced shallot with 2 tbs red wine vinegar, 1 tbs cold water, 1/8 tsp sea salt, and 1/4 tsp black pepper. Add the optional 1 tsp citrus (yuzu or lime) if using. Stir and chill.
Prepare caviar portioning by dividing 30 g caviar into six equal spoonfuls (about 5 g / ~1/2 tsp each). Keep caviar chilled until plating.
Snip 1 tbs fresh chives finely and set aside with microgreens/edible flowers for garnish.
Shuck & Plate Oysters
Clean: Rinse oysters under cold running water and scrub the shells to remove any grit. Pat dry with a towel.
Prepare serving platter: Fill the platter with a 4-cup bed of crushed ice, spreading evenly to create a stable surface and cold bed for the oysters.
Shuck: Hold an oyster flat-side up in a towel. Insert the tip of an oyster knife into the hinge and twist to pop the shell. Run the knife along the top shell to cut the muscle and remove the top shell. Tilt the oyster to drain any excess liquor, then run the knife under the oyster to sever the bottom muscle, leaving the oyster sitting in its cup with its natural liquor intact. Repeat for all 6 oysters.
Arrange: Nestle each shucked oyster into the crushed ice on the platter, spacing evenly. Wipe any shell edges to remove shards and excess water.
Top each oyster with 1/2 tsp (≈5 g) Siberian caviar. Use the back of a spoon to gently press the caviar into place so it sits on the oyster adductor area without sinking.
Place lemon wedges and the small bowls of champagne and red wine mignonette on the platter. Sprinkle each oyster lightly with a few snips of chive and scatter microgreens or edible flowers around the platter if using.
Serve
Present immediately to guests with small spoons for the caviar and mignonette spoons. Recommend eating oysters raw with a squeeze of lemon or a drop of preferred mignonette; finish each bite with the caviar on top to appreciate contrasting brine textures.
Estimated to keep chilled and optimal for 20–30 minutes on ice; discard any uneaten oysters after 2 hours for safety.