Little Pearl Oyster Bar Recipe

Prepare shellfish

Rinse mussels and clams under cold water, discard any with broken shells or that do not close when tapped. Scrub shells and remove beards from mussels. Pat all seafood (fish chunks, shrimp, oysters) dry with paper towels and keep chilled until ready to add to the broth.

Shuck oysters

If oysters are not pre-shucked, carefully shuck them over a bowl to catch their liquor. Reserve oyster liquor and place oyster meats on a bed of crushed ice for serving (or keep chilled until adding to cioppino near the end).

Sweat aromatics

In a large, heavy-bottomed pot or Dutch oven, heat 3 tbs olive oil over medium heat. Add diced onion, celery, and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 1 minute until fragrant.

Build flavor

Stir in 2 tbs tomato paste and cook 2 minutes to caramelize. Add fennel seeds and crushed red pepper, and cook 30 seconds.

Deglaze & simmer

Pour in 1 cup dry white wine to deglaze, scraping up browned bits. Allow wine to reduce by half (2–3 minutes). Add canned crushed tomatoes, 3 cups fish stock, 1 cup clam juice, bay leaf, 1 tsp kosher salt and 1 tsp black pepper. Bring to a gentle simmer, then reduce heat and simmer uncovered for 20 minutes to meld flavors.

Finish broth

Taste and adjust seasoning with salt and pepper. Remove bay leaf. Keep broth at a gentle simmer while you prepare and add seafood.

Cook firm seafood

Add fish chunks to the simmering broth first and poach gently for 4–5 minutes (until nearly cooked through). Then add shrimp and simmer 2–3 minutes until just opaque. Add mussels and clams, cover the pot, and cook 4–6 minutes until shells open (discard any that remain closed). Finally, gently stir in cooked crab (if using) and shucked oysters for about 1–2 minutes just to warm through — oysters are delicate and should not be overcooked. Remove from heat.

Finish and garnish

Ladle cioppino into shallow bowls. Spoon a little of the reserved oyster liquor into the bowls for brightness if desired. Sprinkle chopped parsley, basil (if using), and lemon zest over each serving. Serve with toasted buttered sourdough slices and extra lemon wedges.

Marinate fish

Place the 8 oz diced very fresh fish or ahi in a glass or stainless steel bowl. Pour 3/4 cup fresh lime juice and 2 tbs lemon juice over the fish so the pieces are mostly submerged. Stir in thinly sliced red onion, minced jalapeño, 2 tbs chopped cilantro, 1/2 tsp sea salt, 1/4 tsp black pepper and 1 tsp olive oil. Toss gently to combine.

Cure & finish

Cover and refrigerate for 20–30 minutes until the fish appears opaque and 'cooked' by the citrus (timing depends on dice size and fish). Taste and adjust seasoning. Before serving, drain off some excess citrus if very watery and stir in an additional small pinch of chopped cilantro. Serve chilled in a small bowl with a lemon wedge and toasted bread or crisp tortilla chips.

Prepare serving

Fill a serving platter or individual oyster plates with crushed ice to stabilize shells. Arrange shucked oysters on the ice with a small spoonful of their retained liquor on top if available.

Make mignonette & toasts

If mignonette is not already prepared, combine 1/2 cup red wine vinegar, 2 tbsp finely minced shallot, and 1/2 tsp cracked black pepper and a pinch of sugar to taste. For toasts, heat a skillet, melt 2 tbs butter, and toast the 8 slices of sourdough on both sides until golden and crisp.

Plate oysters

Garnish oysters with a light sprinkle of snipped chives. Provide lemon wedges, mignonette, and hot sauce at the table. Serve oysters immediately so they are cold and briny.

Throughout service, offer extra chopped parsley and lemon zest for guests to add to the cioppino. Keep remaining stock warm and refrigerated items chilled. Leftover broth stores well refrigerated for up to 3 days (add fresh seafood only when reheating).