Cowboy Recipe

Prepare oysters

Keep oysters cold until ready. Shuck 6 fresh oysters carefully, leaving each oyster in its half-shell and removing any shell fragments. Arrange oysters on a bed of crushed ice on a serving platter to keep them chilled while you assemble the sauce and beer mixture.

Make the Cowboy mignonette/beer mix

In a small mixing glass or jar, combine the fresh lemon juice (30 ml), hot sauce (6 ml), Worcestershire sauce (6 ml), prepared horseradish (1 tsp, optional), celery salt (1 tsp) and freshly ground black pepper (1 tsp). Stir to dissolve the salt. Add the ice-cold beer (120 ml) and gently stir once or twice to combine — do not overwork to retain carbonation. Taste and adjust: add an extra 5–10 ml lemon juice or a dash more hot sauce if you prefer brighter or spicier flavors.

Assemble

Using a small spoon, drizzle or spoon about 1 tablespoon (15 ml) of the beer-mignonette mixture over each shucked oyster so the oyster is lightly bathed in the sauce but remains plump in its liquor. Reserve any remaining mixture in a chilled small pitcher for passing at the table.

Garnish and serve

Sprinkle a very light pinch of celery salt and a grind of black pepper on each oyster if desired. Add a small dollop (about 1/8–1/4 tsp) of extra prepared horseradish to any oysters for those who want a stronger kick. Garnish the platter with lemon wedges and microgreens or chopped chives. Serve immediately while oysters are cold and beer mixture is fizzy.

Serving suggestion: Offer extra hot sauce, lemon wedges, and the remaining beer-mignonette on the side so guests can customize heat and acidity. Estimated yield: 6 oysters (serves 2 as an appetizer, 1 as a small snack).